Caramel Braid (Sweet Bread) Recipe

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1/4 cup warm water
• 1 pinch sugar
• 1 cup milk
• 1/4 cup butter
• 1/4 cup sugar
• 2 eggs
• 1 1/2 teaspoons salt
• 4 – 4 1/2 cups flour
• 1 cup chopped walnuts
• 2/3 cup brown sugar
• 1/3 cup melted butter
• 1/4 cup butter
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 1 – 2 tablespoon milk

Instructions

1. Dissolve 2 1/4 teaspoons active dry yeast in 1/4 cup warm water, sprinkle in a pinch of sugar, and stir. Let it sit for at least 10 minutes until it’s frothy.
2. In a small saucepan over medium heat, combine 1 cup of milk, 1/4 cup butter, 1/4 cup sugar, and 1 1/2 teaspoons salt. Heat until the mixture is lukewarm, not hot. If it’s too hot, let it cool down before proceeding.
3. In a mixing bowl, pour in 1 cup of flour. Add the lukewarm milk mixture and stir until combined.
4. Add another cup of flour, stirring until well mixed. Then, add 2 eggs and stir again, followed by the yeast mixture. Mix until everything is incorporated.
5. Gradually add the remaining flour (up to 4 1/2 cups), kneading the dough inside the bowl until it pulls away and is no longer sticky. Adjust with additional flour as needed for consistency.
6. Cover the bowl with a towel and let the dough rise in a warm place for 30 minutes.
7. While the dough is rising, prepare the filling by mixing together 1 cup chopped walnuts, 2/3 cup brown sugar, and 1/3 cup melted butter. Add the butter last and mix until combined.
8. After the dough has risen, punch it down and knead for a few minutes on a floured surface.
9. Roll the dough into a rectangle measuring approximately 12 x 18 inches.
10. Cut the rectangle into 3 vertical strips, each about 4 inches wide, being sure to maintain long strips.
11. Spread the filling evenly over each strip using the back of a spoon. Then, roll each strip tightly into a roll, overlapping the edges and pinching them shut to seal.
12. Place the rolled strips on a greased jelly roll pan and gently braid them together, tucking the ends underneath as you go. Be careful to braid quickly to prevent stretching of the dough.
13. Cover the braided dough with a towel and let it rise for another 30 minutes in a warm place.
14. Preheat the oven to 350 degrees. Bake the bread for 25 to 30 minutes until it’s browned and sounds hollow when tapped. Allow the bread to cool on a rack, carefully removing it from the pan with a spatula to prevent it from falling apart.
15. While the bread cools, prepare the glaze by heating 1/4 cup butter over medium heat until lightly browned. Remove from heat and stir in 2 cups powdered sugar and 1 teaspoon vanilla.
16. Gradually add 1 – 2 tablespoons of milk, one teaspoon at a time, until you reach a pourable consistency for your glaze.
17. Once the bread has cooled, place it on a piece of foil or a board and drizzle it with the warm glaze. Allow the glaze to harden before wrapping the bread in foil if you’re gifting it.