No knead caramel braid

Yield: 10 servings

Measure Ingredient
1 pack YEAST
¼ cup WARM WATER (105-115 DEG F.)
1 cup MILK (SCALDED & COOLED)
¼ cup MARGARINE (SOFTENED)
⅔ cup BROWN SUGAR
¼ cup BUTTER
1 teaspoon VANILLA
¼ cup SUGAR
2 xes EGGS
1½ teaspoon SALT
4½ cup FLOUR (ALL PURPOSE)
⅓ cup MARGARINE
2 cups POWDERED SUGAR
2 tablespoons MILK (OR LESS)

BREAD

CARAMEL FILLING

BROWNED BUTTER GLAZE

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 1½ 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.

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