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REC: Overnight Danish Braids (from Dec 1986 FARM WOMAN magazine)

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Joined: Mar 10, 2006


Posted to Thread #11273 at 4:26 pm on Jul 3, 2008

Overnight Danish Braids

1 cup butter, room temperature
5 cups all-purpose flour
1/2 teaspoon salt
3 eggs, beaten
1 package active dry yeast
1/4 cup warm water
3/4 cup warm water
1/2 cup sugar

1 cup butter, softened
1 cup brown sugar
1 Tbsp cinnamon
1 cup chopped pecans


1-1/2 cups confectioners' sugar
1 to 2 Tbsp hot milk
3 tsp melted butter
1/2 tsp vanilla extract

Cut butter into flour and salt in a large mixing bowl with pastry cutter until mixture resembles cornmeal. Add eggs, yeast dissolved in 1/4 cup warm water, 3/4 cup warm water and sugar. Mix by hand until dough is well mixed (batter may be sticky). Refrigerate, covered, for 5-6 hours or overnight. Bring dough to room temperature, about 1 hour. Divide dough into four equal parts. Roll each part into a 12- x 9-inch rectangle (like thin cinnamon roll) on floured surface. Prepare filling by combining ingredients until well-mixed. Using 1/2 cup filling per braid, spread in a 3-inch-wide strip down the center of each rectangle. With kitchen shears, cut sides toward center in strips 3 inches long and 1 inch wide. Fold strips over filling, altermating from side to side. Place on greased cookie sheet; cover and let rise until double. Bake at 350 degrees F. for 20-25 minutes. Carefully remove to wire rack. Cool slightly. Top with glaze made by mixing ingredients until smooth. Yield: 4. (Braids freeze beautifully.)

Note: (I also stud with drained and halved maraschino cherries. The red and green ones look nice for Christmas, and the pretty braid is said to resemble the swaddled Christ child.)

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