Alchemy's 15 Days of Recipes - Overnight Danish Braid

Hope and happiness to you and yours. Today's recipe is from Lori Hunter.

This is my grandma Naida's recipe. She made these at Christmas along with so many other cookies and candies. My mom carried on the tradition, making these around Christmas time for breakfast. They are perfect to make ahead, as my mom often did, because they freeze beautifully. - Lori

Overnight Danish Braids

Yield: 4 braids

Preheat oven to 350.

1 cup butter, room temp.

5 cups flour

1/2 tsp salt

3 eggs, beaten

1 pkg active dry yeast

1/4 cup warm water

3/4 cup warm water

1/2 cup sugar

Filling:

1 cup butter, softened

1 cup brown sugar

1 tbsp cinnamon

1 cup chopped pecans

Glaze (optional):

1-1/2 cups confectioner's sugar

1 to 2 tbsp hot milk

3 tsp melted butter

1/2 tsp vanilla

Cut butter into flour and salt in large mixing bowl with pastry cutter until mixture resembles cornmeal. Dissolve yeast in 1/4 cup warm water. Add eggs, yeast mixture, 3/4 cup warm water and sugar to butter/flour mixture. 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 4 equal parts. Roll each part into 12x9 rectangle on floured surface.

Prepare filling by combining ingredients until well-mixed. Using 1/2 cup filling per braid, spread in 3-inch wide strip down the center of each rectangle. With kitchen shears, but sides toward center in strips 3 inches long and 1 inch wide (fig 1). Fold strips over filling, alternating from side to side (fig 2). Place on greased cookie sheet, cover and let rise until double. Bake at 350 for 20-25 minutes. Carefully remove to wire rack. Cool slightly. Optional: Top with glaze made by mixing ingredients until smooth.