Date Cinnamon Breakfast Braid

Home Page » Dishes » Meals

Convert to US/English units
Date Cinnamon Breakfast Braid - print recipe

Yield:

Ingredients:

1 1/2-POUND RECIPE
3/4 cup	milk PLUS
40 ml	milk
60 ml	water
1 lrg	egg
60 ml	butter or margarine cut up
3/4 tsp	salt
1 3/4 cup	bread flour
1 2/3 cup	whole wheat flour
60 ml	sugar
2 tsp	FLEISCHMANN'S Bread Machine Yeast
FILLING AND TOPPING
1 1/4 cup	chopped pitted dates or prunes
1/3 cup	coarsely chopped walnuts toasted (see How to Toast Nuts tip below)***
1/2 cup	packed brown sugar
3/4 tsp	SPICE ISLANDS Ground Cinnamon
20 ml	butter or margarine melted
GLAZE
1/2 cup	powdered sugar sifted
1/4 tsp	vanilla extract
2 tsp	milk to 3 tsp

Method:

Add dough ingredients to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. Meanwhile, for filling, stir together the dates, walnuts, brown sugar, and ground cinnamon. Set aside. When the cycle is complete, remove dough from the machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. If dough is too elastic, cover and let rest for 10 minutes before shaping. [For 1 1/2-pound recipe, divide dough in half to make 2 braids.]

Roll dough into a 15x12-inch rectangle [two 12x12-inch squares]. With sharp knife, cut rectangle into three 12x5-inch strips [cut squares into six 12x4-inch strips]. Brush melted butter lengthwise down center of each strip. Sprinkle filling over butter. Fold long sides of dough over filling; pinch seams and ends to seal.

To shape, line up 3 filled ropes, seam sides down, 1 inch apart on greased baking sheet. Starting in the middle, loosely braid by bringing left rope under center rope; lay it down. Bring right rope under new center rope; lay it down. Repeat to end. Press ends to seal; tuck under. On other end, braid by bringing outside ropes alternately over center rope to center. Press ends to seal; tuck under. Cover. Let rise in warm, draft-free place until almost doubled in size, 20 to 30 minutes. Bake at 350F for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Cool slightly. Drizzle with Glaze.

Makes 1 braid [2 braids].

Cycle: Dough/manual cycle.

Making a Glaze: Combine 1/2 cup sifted powdered sugar, 1/4 teaspoon SPICE ISLANDS Pure Vanilla Extract, and enough milk (2 to 3 teaspoons) to make glaze of drizzling consistency.

How to Toast Nuts: Toasting nuts brings out their full flavor and helps keep them crisp in breads. Spread the chopped nuts in a shallow baking pan large enough to accommodate a single layer. Bake the nuts at 350F for 5 to 15 minutes or until lightly toasted, stirring several times and checking often. Be sure to cool the nuts before adding to the bread machine.

NOTES : For a weekend brunch, serve this extraordinary date-and-walnut-filled bread with made-to-order omelets.

Rating: 0

Rate this recipe: