Nutty Peach Morning Braid

Treat family and friends to this breakfast beauty. It's especially good when fresh peaches are in season.


Details

Difficulty

Advanced

Yield

1 Braid

Prep Time

01 hours 30 minutes

Cook Time

1 minute

Rise Time

1 hour

Bake Time

20 to 25 minutes

Ingredients


  • Nutty Peach Filling
  • 1-1/4 cups fresh OR frozen peaches, diced
  • 2 tablespoons water
  • 1/2 cup sugar
  • 2 tablespoons Argo® Corn Starch
  • 1/8 teaspoon salt
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon almond extract
  • 1/2 cup chopped pecans
  • Dough
  • 3-1/2 to 4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1/2 cup milk
  • 1/4 cup butter or margarine
  • 1 egg
  • Powdered Sugar Glaze
  • 1 cup powdered sugar, sifted
  • 1 to 2 tablespoons milk
  • 1/4 cup chopped pecans

Directions


Nutty Peach FillingCombine peaches, water, sugar, corn starch and salt in a saucepan.  Bring to a boil over medium high heat. Cook 1 minute or until thick, stirring constantly.  Remove from heat; add lemon juice, almond extract and pecans. Let cool.

Dough: Combine 1 cup flour, sugar, undissolved yeast and salt in large mixer bowl.  Heat water, milk and butter until very warm (120° to 130°F);  gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough.  Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 16 x 12-inch rectangle. Transfer dough to large, greased baking sheet.  Spread evenly with Nutty Peach Filling over center third of dough.  With a sharp knife, make diagonal cuts from filling to dough edges at 1-inch intervals along sides of filling, alternating sides. Fold ends of dough over filling, then fold strips at an angle across filling, alternating sides. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Preheat oven to 375° F.   Bake for 20 to 25 minutes or until done. Remove from sheet to wire rack.  Drizzle with Powdered Sugar Glaze; sprinkle with chopped pecans.


Powdered Sugar Glaze:  Combine powdered sugar and milk in a small bowl.  Stir until smooth. 

 

Tips: Be sure to transfer dough rectangle to baking sheet before adding filling. Do not overbake.