Sweet Nut Braid Bread
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Sweet Nut Braid Bread

This golden loaf of bread hides a sweet and buttery rich nutmeg filling with plenty of pecans for even more flavor.  
Course Bread
Servings 2 loaves
Author Jere @One Hot Oven

Ingredients

Bread ingredients

  • 2 packages active dry yeast
  • 1/2 cup warm water
  • 1/3 cups butter
  • 1/3 cups sugar
  • 2 tsp. salt
  • 1 cup scalded milk
  • 2 each eggs
  • 5 cups flour may need extra

Cream Filling Ingredients

Instructions

  • Place the yeast in a small bowl and add the hot water, stir to dissolve and let set.
  • Scald the milk then pour into a large mixing bowl, then add the butter, sugar, and salt and stir to combine.   Let cool
  • Beat the eggs, then add to the milk mixture along with the yeast. Stir to combine.
  • Using a dough hook, gradually start adding in the flour one cup at a time, until you have a stiff dough.  You may need to add more flour to get the right consistency of dough.
  • On a floured board knead the dough for 5 minutes until smooth and elastic.
  • Place dough in an oiled bowl and let rise for 1 1/2 hours. You can also let this dough rise overnight in the refrigerator.

Butter Nutmeg Filling

  • In a small bowl add the softened butter, powdered sugar, nutmeg and vanilla and mix until smooth and creamy.

Putting it all together

  • Divide the dough in two.  Roll one dough ball into a 15" x 12" rectangle and spread with half of the filling. Cut the rectangle into three strips 5" x 12" and then sprinkle pecans over each strip.
  • Gently roll each dough strip lengthwise and then twist each strip. Place the three twisted dough strips side-by-side and braid.  Place in a greased bread pan or on a cookie sheet.
    Repeat with the other piece of dough.
  • Let the braided dough rise for 1 hour. When ready to bake preheat your oven to 350 degrees and bake for 40 - 50 minutes.  The internal temperature should be 200 degrees.
    When done, let cool in the pan for 10 minutes then remove and finish cooling on a wire rack.