Sticky Bun Braided Bread

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 1/4 tsp Active dry yeast
  • 1/2 cup All-purpose flour
  • 1 1/2 cups Bread flour
  • 3 tbsp Brown sugar
  • 1 tsp Cinnamon
  • 1 cup Confectioners' sugar
  • 1 tsp Salt
  • 1 tbsp Sugar
  • 1 tsp Vanilla extract
  • 2 tbsp White sugar

• Oils & Vinegars

  • 3 2/3 tbsp Vegetable oil

• Nuts & Seeds

  • 1/4 cup Pecans

• Dairy

  • 1 tbsp Butter
  • 3 oz Milk
  • 2 tbsp Milk

• Liquids

  • 3 oz Water
  • 1 tbsp Water

Found on berlyskitchen.com

Description

Ingredients

• 3 OUNCES WARM WATER
• 2 1/4 TEASPOONS ACTIVE-DRY YEAST
• 1 TABLESPOON SUGAR
• 3 OUNCES MILK
• 1 1/2 CUPS BREAD FLOUR
• 1/2 CUP ALL PURPOSE FLOUR (I USED IMMACULATE BAKING BRAND.)
• 1 TEASPOON SALT
• 3 TABLESPOONS PLUS 2 TEASPOONS VEGETABLE OIL
• 1 LARGE EGG
• 1 TABLESPOON WATER
• 1 TABLESPOON SOFTENED BUTTER
• 1-2 TEASPOONS CINNAMON (to taste)
• 2 TABLESPOONS WHITE SUGAR
• 3 TABLESPOONS BROWN SUGAR
• 1/4 CUP CHOPPED PECANS (OPTIONAL)
• 1 CUP CONFECTIONERS SUGAR
• 1 TEASPOON VANILLA EXTRACT
• 2 - 3 TABLESPOONS MILK (ADJUSTED FOR DESIRED THICKNESS)

Directions

• PLACE YEAST, SUGAR, AND WARM WATER IN A SMALL BOWL. STIR AND SET ASIDE UNTIL THE MIXTURE IS FROTHY.
• HEAT THE MILK ON THE STOVE UNTIL IT STEAMS.
• POUR THE YEAST MIXTURE, MILK, SALT, OIL, AND FLOUR IN THE BOWL OF A STAND MIXER.
• USE THE PADDLE ATTACHMENT TO MIX UNTIL COMBINED AND SHAGGY. REMOVE THE PADDLE AND REPLACE IT WITH THE DOUGH HOOK.
• CONTINUE TO MIX WITH THE DOUGH HOOK FOR 1-2 MINUTES ON LOW SPEED AND INCREASE TO MEDIUM SPEED FOR 5-6 ADDITIONAL MINUTES.
• THE DOUGH SHOULD BE SMOOTH AND ELASTIC. REMOVE IT FROM THE MIXER AND PLACE IT IN A CLEAN BOWL. COVER WITH A TOWEL AND ALLOW TO REST AND DOUBLE IN SIZE.
• IN MEANTIME, PREPARE THE EGG WASH.
• AFTER THE DOUGH DOUBLES, TURN IT OUT ONTO A WELL-FLOURED SURFACE AND SEPARATE IT INTO THREE EQUAL SECTIONS.
• USE A ROLLING PIN TO ROLL ONE SECTION INTO A 6-INCH LONG, 8-INCH WIDE RECTANGLE.
• APPLY THE SOFTENED BUTTER TO THE RECTANGLE OF DOUGH. REPEAT EACH TIME YOU ROLL A NEW RECTANGLE.
• PLACE THE BROWN SUGAR, WHITE SUGAR, CINNAMON, AND PECANS (AMOUNT FOR 1 ROLL) ONTO THE DOUGH RECTANGLE LEAVING AN INCH OF DOUGH EXPOSED ALONG THE TOP.
• USE A PASTRY BRUSH TO APPLY THE EGG WASH ALONG THE TOP EDGE.
• CAREFULLY ROLL THE RECTANGLE AWAY FROM YOU, AS IF YOU WERE MAKING CINNAMON ROLLS.
• THE EGG WASH WILL SEAL THE TUBE SHUT. GENTLY PRESS OR PINCH THE DOUGH ALONG THE EDGE TO ENSURE SEALING.
• ROLL THE DOUGH BETWEEN YOUR HANDS AND THE COUNTER UNTIL IT LENGTHENS TO 10-12 INCHES.
• REPEAT THE PROCESS WITH THE OTHER PIECES.
• PLACE THE ROLLED DOUGH ONTO A BAKING SHEET LINED WITH A SILICONE MAT.
• USE A SHARP KNIFE TO CUT SLITS DOWN THE LENGTH OF EACH TUBE TAKING CARE TO ONLY CUT HALFWAY THROUGH.
• BEGINNING IN HALFWAY UP THE TUBES, START TO BRAID THE DOUGH TO THE END AND TUCK UNDER ANY LOOSE ENDS.
• TURN THE BAKING SHEET AROUND AND BRAID THE OTHER SIDE AND TUCK UNDER ANY LOOSE ENDS.
• COVER THE BRAIDED DOUGH WITH A CLEAN KITCHEN TOWEL AND ALLOW THE DOUGH TO RISE AGAIN.
• PREHEAT OVEN TO 400 DEGREES.
• AFTER THE DOUGH RISES, USE A PASTRY BRUSH TO APPLY THE REMAINING EGG WASH TO THE DOUGH.
• PLACE THE BAKING SHEET IN THE OVEN AND BAKE FOR 20-25 MINUTES.
• THE BREAD IS DONE WHEN THE TOP IS GOLDEN BROWN AND THE CENTER IS NO LONGER DOUGHY.
• REMOVE FROM THE OVEN AND ALLOW TO COOL COMPLETELY.
• PLACE CONFECTIONERS SUGAR, VANILLA EXTRACT, AND MILK IN THE BOWL OF A STAND MIXER. USE THE PADDLE ATTACHMENT TO MIX ON LOW UNTIL THE ICING IS SMOOTH. ADD ADDITIONAL MILK IF THE ICING IS TOO THICK.
• DRIZZLE THE ICING OVER THE COOLED BREAD AND SERVE.
• STORE LEFTOVERS IN AN AIRTIGHT CONTAINER FOR UP TO 3 DAYS.