Cinnamon Pecan Braids Food

CINNAMON PECAN BRAIDS

Steps:

• In a bowl, dissolve yeast in 1/4 cup warm water. Add eggs and remaining water; mix well. In another bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Beat into yeast mixture (do not knead). Cover and refrigerate overnight., For filling, in a small bowl, cream butter and brown sugar. Stir in pecans and cinnamon; set aside., Turn dough onto a lightly floured surface; divide into four portions. Roll each into a 12-in. x 9-in. x rectangle on a greased baking sheet. Spread filling lengthwise down center third of each rectangle., One each long side, cut 3/4-in.-wide strips to the center to within 1/2 in. of the filling. Starting at one end, fold alternately strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise in a warm place for 1 hour (dough will not double)., Bake at 350° for 18-20 minutes or until golden brown. Cool slightly before removing from pans to wire racks. Combine glaze ingredients; drizzle over cooled braids.

FLAKY DANISH BRAIDS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, butter, egg, sugar, salt, yeast mixture and 2-1/2 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., In a large bowl, combine filling ingredients. Punch down dough. Turn onto a lightly floured surface; divide into four portions. Roll each portion into a 12x8-in. rectangle. Spread each with a quarter of the filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., For each roll, starting 1 in. from one end, make two lengthwise cuts, making three sections. Braid the sections together, cut sides up. Pinch ends to seal; tuck under. Place braids on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour., Preheat oven to 350°. Bake 18-20 minutes or until lightly browned. Remove from pans to wire racks to cool slightly. For icing, in a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Drizzle over warm braids.

CINNAMON SPICED PECANS

Steps:

• In a small bowl, combine the sugar, cinnamon and salt; set aside. In a large bowl, lightly beat egg white. Add pecans; stir until coated. Sprinkle with sugar mixture; mix well. , Spread in a single layer on a baking sheet. Bake at 300° for 20 minutes. Remove nuts from baking sheet to cool on waxed paper.

CINNAMON SUGARED PECANS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated.
• Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven until fragrant and crisp, about 25 minutes.

CINNAMON PECANS

Steps:

• Preheat oven to 325 degrees F (160 C).
• Combine sugar, cinnamon and salt in small bowl.
• Whisk egg white in large bowl until frothy. Add pecans to egg white and toss well to coat.
• Add sugar mixture and toss carefully and thoroughly doing your best not to break the pecans.
• Spread pecans in a single layer on a large cookie sheet.
• Bake until toasted and crisp, about 20 minutes turning them over after the first 10 minutes ( take them out of oven and do this and arrange them neatly once again; this helps keep them from sticking to the pan after the 20 minutes).
• Using a spatula, immediately loosen pecans from cookie sheet and let cool.
• Put them in a large plastic container, cover and refrigerate, then you can fill a jar when you want to give them as a small gift!