Pumpkin Egg Braid Recipes
PUMPKIN EGG BRAID
I developed this bread to celebrate our two favorite holidays, Thanksgiving and Hanukkah. Try it with flavored butters, and use leftovers for French toast or sandwiches. -Sara Mellas, Hartford, Connecticut
Provided by Taste of Home
Time 50m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin, egg, brown sugar, butter, pie spice, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 16-in. rope. Place ropes on a greased baking sheet and braid. Pinch ends to seal; tuck under., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°., For egg wash, in a small bowl, whisk egg and water until blended; brush over loaf. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 126 calories, Fat 3g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 129mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
PUMPKIN-PECAN BRAID
Turn classic holiday pantry ingredients--canned pumpkin, spices, pecans--into a lazy-morning treat. This braid comes together easily with crescent roll dough, and the aroma will surely be a wake-up call for your family!
Provided by Allrecipes Member
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F. Spray cookie sheet with cooking spray. In medium bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk. Stir in 1/2 cup pecans.
- If using crescent rolls: Unroll dough onto cookie sheet; firmly press edges and perforations to seal. Press to form 13x7-inch rectangle. If using dough sheet: Unroll dough onto cookie sheet. Press to form 13x7-inch rectangle. Spread filling in 3 1/2-inch-wide strip lengthwise down center of dough rectangle to within 1 inch of ends.
- With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side. Beat egg white in small bowl until foamy; brush over dough.
- Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving platter.
- In small bowl, mix powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm coffee cake. Sprinkle with 1 tablespoon pecans.
Nutrition Facts : Calories 330.5 calories, Carbohydrate 41.6 g, Cholesterol 31 mg, Fat 16.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 3.7 g, Sodium 386.1 mg, Sugar 26.3 g
More about "pumpkin egg braid recipes"
PUMPKIN CRESCENT BRAID - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
Estimated Reading Time 3 mins
- In a medium bowl, stir together pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk. Stir in pecans.
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.Unroll the dough onto the parchment paper.
- Spread filling in a 3 to 4 inch strip down the center of the dough.With a knife, make cuts every 1-inch on both sides going to the edge of the filling.
GINGER PUMPKIN BRAID | KING ARTHUR BAKING
From kingarthurbaking.com
- To mix by hand or by mixer: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- In a separate bowl, stir together the pumpkin, eggs and melted butter., Add the wet ingredients to the dry ingredients, stirring until the dough begins to come away from the sides of the bowl., Transfer the dough to a lightly oiled work surface; knead it for 3 minutes, allow it to rest for 15 minutes, then continue kneading until smooth, an additional 8 to 10 minutes.
- Knead in the raisins right at the end., To knead in a mixer: Knead the dough with an electric mixer for 2 minutes; allow it to rest for 15 minutes, then continue kneading it for an additional 5 to 7 minutes, or until it's smooth.
PUMPKIN-PECAN BRAID RECIPE - PILLSBURY.COM
From pillsbury.com
- Heat oven to 350°F. Spray cookie sheet with cooking spray. In medium bowl, mix pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk. Stir in 1/2 cup pecans.
- If using crescent rolls: Unroll dough onto cookie sheet; firmly press edges and perforations to seal. Press to form 13x7-inch rectangle. If using dough sheet: Unroll dough onto cookie sheet. Press to form 13x7-inch rectangle. Spread filling in 3 1/2-inch-wide strip lengthwise down center of dough rectangle to within 1 inch of ends.
- With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side. Beat egg white in small bowl until foamy; brush over dough.
- Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheet; place on serving platter.
PUMPKIN CHEESECAKE DANISH BRAID — THE REDHEAD BAKER
From theredheadbaker.com
- Combine the flour, sugar, yeast and salt in the bowl of a food processor. Add the butter and pulse to combine. The mixture should be the size of small peas. Transfer this mixture to a medium mixing bowl.
- In a measuring cup, whisk together the half and half, egg and vanilla extract. Pour over the dry ingredients and fold with a rubber spatula until the dry ingredients are fully moistened and forming large clumps.
- Turn the dough out onto a piece of plastic wrap, shape into a small rectangle, and wrap well. Chill for at least 3 hours, and up to 2 days.
- On a lightly floured surface, using a floured rolling pin, roll the dough out to an 8-by-15-inch rectangle. With a short side facing you, fold the dough in thirds like a letter, bringing the top third of the dough down, then folding the bottom third up. Use a dough scraper to help lift and fold the dough if necessary. At this point, the dough will have visible butter pieces; as you roll and fold the dough the pieces will become laminated in flour and no longer visible. Rotate the dough 90 degrees.
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