Instructions

1. Dough:
2. Cut butter into flour and salt in a large mixing bowl with a pastry cutter until mixture resembles cornmeal.
3. Add eggs, yeast dissolved in 1/4 cup water, 3/4 cup water and sugar.
4. Mix by hand until dough is well mixed. (Batter may be sticky).
5. Refrigerate, covered for 5-6 hours or overnight.
6. Bring dough to room temperature, about an hour.
7. Divide dough into four parts. Roll each part into 12x9 in rectangle (like thin cinnamon roll) on floured surface.
8. Filling:
9. Prepare filling by combining ingredients until well mixed.
10. Assemble:
11. Using 1/2 cup filling per braid, spread in a 3 in strip down center of each rectangle.
12. With kitchen shears, cut sides toward center in strips 3 in long and 1 inch wide. Fold strips over filling, alternating from side to side.
13. Place on a greased cookie sheet and let rise until double.
14. Bake at 350 degrees F for 20-25 minutes.
15. Carefully remove to wire rack. Cool slightly, top with glaze made by mixing ingredients until smooth.

• Recipe Type : BreakfastPastries & Tarts