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Categories:
active dry yeast warm water milk butter sugar egg yolks ground cardamom salt flour butter pecans sugar ground cinnamon
Viewed: 20 - Published at: 4 years agoIngredients
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1-1/4 cups warm 2% milk (110° to 115°)
- 1/2 cup butter, softened
- 1/3 cup sugar
- 3 egg yolks
- 2-1/2 teaspoons ground cardamom
- 1/8 teaspoon salt
- 5 to 5-1/2 cups all-purpose flour
- 2 tablespoons butter, melted
- 1/4 cup chopped pecans
- 2 tablespoons sugar
- 2 teaspoons ground cinnamon
Method
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg yolks, cardamom, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; divide in half. Divide each half into three portions. On a lightly floured surface, shape each portion into a 16-in.-long rope. Place three ropes on a greased
- and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes.
- Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Brush warm loaves with butter. Combine the pecans, sugar and cinnamon; sprinkle over loaves.
