OVERNIGHT DANISH BRAIDS

Ervil & Carolyn Fox

OVERNIGHT DANISH BRAIDS

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

Cut butter into flour and salt in large mixing bowl with pastry cutter until mixture resembles cornmeal. Add eggs, yeast (dissolved in 1/4 cup water), 3/4 cup 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 12x9” rectangle (like thin cinnamon roll) on floured surface.

Filling:

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

Combine ingredients until well mixed. Using 1/2 cup filling per braid, spread in 3 in wide strip down center of each rectangle. With kitchen shears, cut sides toward center in strips 3” long and 1” wide. Fold strips over filling, alternating from side to side. Place on greased cookie sheet. Cover and let rise until double. Bake 350° for 20 – 25 min. Cool slightly.

Glaze:

1 1/2 cups confectioners sugar	3 tsp melted butter
1 – 2 Tbsp hot milk	1/2 tsp vanilla

Mix ingredients until smooth. Top braids.

Braids freeze beautifully.