No Knead Caramel Braid Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
BREAD
1 package: YEAST,
1/4 cup: WARM WATER, 105-115 DEG F.
1 cup: MILK, SCALDED & COOLED
1/4 cup: MARGARINE, SOFTENED
1/4 cup: SUGAR,
EGGS,
1 1/2 tsp: SALT,
4 1/2 cup: FLOUR, ALL PURPOSE
CARAMEL FILLING
2/3 cup: BROWN SUGAR,
1/3 cup: MARGARINE,
BROWNED BUTTER GLAZE
1/4 cup: BUTTER,
1 tsp: VANILLA,
2 cup: POWDERED SUGAR,
2 tbsp: MILK, OR LESS
Directions:
DISSOLVE YEAST IN WARM WATER. STIR IN MILK, MARGARINE, SUGAR, EGGS
AND SALT STIR IN 1c FLOUR. STIR IN REMAINING FLOUR UNTIL SOFT STICKY
DOUGH FORMS. COVER AND LET RISE IN A WARM PLACE UNTIL DOUBLED IN
SIZE, ABOUT 1 HOUR. PUNCH DOWN WITH A SPOON ABOUT 25 STROKES. TURN
DOUGH OUT ON WELL FLOURED SURFACE - ROLL OR PAT INTO A RECTANGLE 18 X
12 INCHES. SPREAD CARAMEL FILLING OVER DOUGH. CUT DOUGH INTO 3 STRIPS
18 X 4 INCHES - ROLL EACH INTO A ROPE AND THEN BRAID ON A GREASED
COOKIE SHEET. DO NOT STRETCH DOUGH WHEN BRAIDING. COVER AND LET RISE
TILL 1 1/2 TIMES ORIGINAL SIZE. PLACE OVEN RACK BELOW CENTER OF OVEN
AND HEAT TO 350 DEG F. IF BRAID IS BROWNING TO QUICKLY, LOOSELY COVER
WITH ALUMINUM FOIL. SPREAD WITH BROWNED BUTTER GLAZE. BAKE FOR 35 TO
40 MINUTES AT 350 DEG F. ** CARAMEL FILLING: ** MIX 2/3c PACKED BROWN
SUGAR AND 1/3c MARGARINE (SOFTENED) IN A BOWL ** BROWNED BUTTER
GLAZE: ** HEAT BUTTER IN SMALL SAUCE PAN OVER MEDIUM HEAT UNTIL
DELICATE BROWN. STIR IN POWDERED SUGAR AND VANILLA. STIR IN MILK - 1
TEASPOON AT A TIME UNTIL SMOOTH AND OF DESIRED CONSISTENCY. IF
NECESSARY STIR IN A FEW DROPS OF HOT WATER TO GET PROPER TEXTURE.
Source from luhu.jp
AND SALT STIR IN 1c FLOUR. STIR IN REMAINING FLOUR UNTIL SOFT STICKY
DOUGH FORMS. COVER AND LET RISE IN A WARM PLACE UNTIL DOUBLED IN
SIZE, ABOUT 1 HOUR. PUNCH DOWN WITH A SPOON ABOUT 25 STROKES. TURN
DOUGH OUT ON WELL FLOURED SURFACE - ROLL OR PAT INTO A RECTANGLE 18 X
12 INCHES. SPREAD CARAMEL FILLING OVER DOUGH. CUT DOUGH INTO 3 STRIPS
18 X 4 INCHES - ROLL EACH INTO A ROPE AND THEN BRAID ON A GREASED
COOKIE SHEET. DO NOT STRETCH DOUGH WHEN BRAIDING. COVER AND LET RISE
TILL 1 1/2 TIMES ORIGINAL SIZE. PLACE OVEN RACK BELOW CENTER OF OVEN
AND HEAT TO 350 DEG F. IF BRAID IS BROWNING TO QUICKLY, LOOSELY COVER
WITH ALUMINUM FOIL. SPREAD WITH BROWNED BUTTER GLAZE. BAKE FOR 35 TO
40 MINUTES AT 350 DEG F. ** CARAMEL FILLING: ** MIX 2/3c PACKED BROWN
SUGAR AND 1/3c MARGARINE (SOFTENED) IN A BOWL ** BROWNED BUTTER
GLAZE: ** HEAT BUTTER IN SMALL SAUCE PAN OVER MEDIUM HEAT UNTIL
DELICATE BROWN. STIR IN POWDERED SUGAR AND VANILLA. STIR IN MILK - 1
TEASPOON AT A TIME UNTIL SMOOTH AND OF DESIRED CONSISTENCY. IF
NECESSARY STIR IN A FEW DROPS OF HOT WATER TO GET PROPER TEXTURE.
Source from luhu.jp
Tags
: breads