Overnight Danish Braid

Ingredients: Yields 4

• 1 cup butter, room temperature
• 5 cups Hudson Cream Short Patent Flour
• 1/2 teaspoon salt
• 3 eggs, beaten
• 1 package active dry yeast
• 1/4 cup warm water
• 3/4 cup warm water
• 1/2 cup sugar

Filling:

• 1 cup butter, softened
• 1 cup brown sugar
• 1 tablespoon cinnamon 
• 1 cup chopped pecans

Glaze:

• 1-1/2 cups confectioners sugar
• 1 to 2 tablespoons hot milk
• 3 teaspoons melted butter
• 1/2 teaspoon vanilla

 

Directions:

• Cut butter into flour and salt in a large mixing bowl with a pastry cutter until mixture resembles cornmeal.
• Add eggs, yeast dissolved in 1/4 cup water, 3/4 cup water and sugar.
• Mix by hand until dough is well mixed. (Batter may be sticky)
• Refrigerate, covered for 5-6 hours or overnight.
• Bring dough to room temperature, about an hour.
• Divide dough into four parts. Roll each part into 12x9 in rectangle (like thin cinnamon roll) on floured surface.
• Prepare filling by combining ingredients until well mixed. Using 1/2 cup filling per braid, spread in a 3 in strip down center of each rectangle. With kitchen shears, cut sides toward center in strips 3 in long and 1 inch wide. Fold strips over filling, alternating from side to side.
•  Place on a greased cookie sheet and let rise until double.   

Cook Time & Temperature: 

• Bake at 350 degrees F  for 20-25 minutes.
• Carefully remove to wire rack. Cool slightly, top with glaze made by mixing ingredients until smooth.  Can be frozen! 

This recipe was a finalist in the 2019 Easter Contest, submitted by Barbara Mages.