Recipe of the week

This week's recipe is for Christmas Braid. It was submitted by Jeri Ricks.

This and many other wonderful recipes can be found in the "Sharing our Best" cookbook available for sale at the OS-TML Church office for $8/each or two for $15!

 

1 (1lb) loaf frozen bread dough

2 T. butter, softened

1/4 c. brown sugar

1/2 tsp. cinnamon

1/4 c. chopped pecans

1 c. sifted powdered sugar

4-5 tsp. milk

red sugar

pecan halves

 

Thaw frozen dough completely; roll out to a 12x12-inch square. Cut in three strips. Spread butter down lengthwise center of each strip. Combine brown sugar and cinnamon; sprinkle over butter. Top with chopped pecans. Bring dough up around filling, sealing edges to form three ropes. Place on greased baking sheet and loosely braid. Let rise until double, about thirty minutes. Bake at 375 degrees for 30-35 minutes. (Cover braid with foil the last few minutes if necessary, to prevent overbrowning.) Combine powdered sugar and enough milk to make a thin glaze. Drizzle over braid while still warm. Sprinkle with red sugar; trip with pecan halves.

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