* Exported from MasterCook *
Bread, Cinnamon Sugar Pecan Challah Braid
Recipe By : Sweet Phi Blog
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Nuts Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
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For the dough:
1 cup water -- warm, 110-115F
2 1/4 tsp. Active Dry Yeast -- (1/4oz, 7g)
2 eggs -- at room temperature
1 1/2 Tbsp vegetable oil
3 cups bread flour -- plus more for kneading
2 Tbsp sugar
For the egg wash:
1 egg -- mostly the egg yolk
1/2 tsp water
For the topping:
1/4 C pecan -- chopped
1/2 cup sugar
1 Tbsp cinnamon
This cinnamon sugar pecan challah braid is a light and airy bread
with a sweet and slightly crunchy outer crust that would make the
perfect addition to your next brunch holiday celebration.
Yield: 1 braided loaf
Start by microwaving the water to warm it to 110-115F, about 1
minute. Remove water from microwave, stir in yeast and allow to sit
for 5 minutes, or until foamy at the top.
In a small bowl combine eggs and vegetable oil and whisk together
with a fork. Pour in the yeast and water mixture and stir a few times
until combined.
In the bowl of a stand mixer fitted with a dough hook, add the flour
and sugar. Gently pour in the liquid egg/oil/yeast mixture and let
mixer run for 5 minutes at speed 2, until well combined and a sticky
dough forms.
Generously flour a surface, remove dough from the mixing bowl and
knead it by hand for 2 to 3 minutes, then place in a greased bowl and
cover with plastic wrap. Allow to rest for about an hour, or until
doubled in size.
Turn dough out onto floured surface and cut into three pieces. Roll
each piece of dough out so that there are three equally long pieces
(about 18" in length each.) Then pinch the top edges together and
braid the three pieces (when you start the braid, first the left side
will go over, then the right side over that, and then the center.)
Pinch finished ends together. Place braid on parchment paper lined
baking sheet.
Make the egg wash by cracking an egg in a bowl and using mostly the
egg yolk and a 1/2 teaspoon of water, whisk together, and then brush
on top of the braid.
Make the Topping: Chop up the pecans and stir together with the
cinnamon and sugar and sprinkle the mixture on top of the egg wash.
Cover braid with a towel, and let rise for 30 minutes. Preheat oven
to 400F and bake for 20 to 25 minutes, until the top of the bread is
golden brown. Remove from oven and allow to cool, then slice and enjoy!
Question: This is the first I've made this recipe. I followed the
recipei exactly, except I made way too much topping and added a few
chocolate chips, yum! But the bread tastes sorta flat? Should it have
some salt?
Response: You could add salt to the recipe - I would suggest starting
with 1/2 tsp to 1 tsp.
Review: This is the best recipe I have come across
4 cups of flour
2 eggs and 1 egg yolk ( keep white for brash in )
2 1/4 tsp of yeast
1/4 cup of sugar
1/4 canola oil
1 tsp of salt
Bake at 350 for 25-30 m
S(Internet address):
https://redstaryeast.com/recipes/cinnamon-sugar-pecan-challah-braid/
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Per Serving (excluding unknown items): 162 Calories; 4g Fat (21.2%
calories from fat); 5g Protein; 27g Carbohydrate; 1g Dietary Fiber;
40mg Cholesterol; 15mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2020 - 1215