Walnut Cream Braid Recipes

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CRANBERRY-WALNUT BRAID



Cranberry-Walnut Braid image

Provided by Peter Reinhart

Categories     Bread     Nut     Brunch     Bake     Thanksgiving     Cranberry     Walnut     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 12

3 cups (or more) bread flour
1/4 cup sugar
2 envelopes quick-rising dry yeast
1 1/4 teaspoons salt
1/2 cup buttermilk
2 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted, hot
1 1/2 tablespoons orange extract
1/3 cup (about) hot water (120°F to 130°F)
1 cup dried cranberries
1/2 cup coarsely chopped walnuts
1 large egg, beaten to blend (for glaze)

Steps:

  • Stir 3 cups flour, sugar, yeast and salt in large bowl to blend. Add buttermilk, 2 eggs, melted butter and orange extract and stir vigorously until well blended. Gradually stir in enough hot water to form soft, slightly sticky dough. Transfer dough to floured work surface. Knead dough until smooth and slightly tacky but not sticky, adding more flour if necessary, about 7 minutes. Knead in dried cranberries 1/3 cup at a time; then knead in walnuts. Form dough into ball.
  • Oil large bowl. Add dough to bowl, turning to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
  • Lightly oil heavy large baking sheet. Punch down dough. Turn dough out onto floured surface. Divide dough into 4 equal pieces; then divide 1 dough piece into 3 equal pieces and reserve. Using palms of hands, roll out each of remaining 3 large pieces on work surface to 13-inch-long ropes. Braid ropes together. Tuck ends under and pinch together. Transfer braid to prepared baking sheet. Roll out each of reserved 3 small dough pieces to 10-inch-long ropes. Braid ropes together. Tuck ends under and pinch together. Brush large braid with some of egg glaze. Place small braid atop center of large braid. Brush small braid with some of egg glaze. Let rise uncovered in warm area until almost doubled in volume, about 1 hour 15 minutes.
  • Preheat oven to 325°F. Brush loaf again with egg glaze. Bake until loaf is deep golden brown and sounds hollow when tapped on bottom, about 45 minutes. Transfer loaf to rack and cool at least 45 minutes before slicing. (Can be prepared ahead. Cool completely. Wrap tightly in foil and freeze up to 2 weeks. Uncover and thaw at room temperature.)

PUFF PASTRY BRAID



Puff Pastry Braid image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 55m

Yield 4 servings

Number Of Ingredients 9

One 9-inch square sheet frozen puff pastry, thawed
All-purpose flour, for dusting
1/2 cup chocolate-hazelnut spread
1/4 cup salted roasted peanuts, chopped
1 large egg, beaten
Pinch sea salt
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
Splash of milk

Steps:

  • Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
  • Lay out the puff pastry on a lightly floured surface. Imagine the pastry has 3 equal sections. Add the hazelnut spread to the center section and, using a knife, cover the center section with the spread, leaving a 1/2-inch border at the top and bottom. Sprinkle the peanuts over the chocolate hazelnut spread.
  • Using a sharp knife, cut the 2 outside sections into six 1-inch horizontal strips just to the center section.
  • Fold the 1/2-inch borders at the top and bottom inwards, over the edges of the chocolate filling. Next, starting at one end, begin folding the pastry strips over the filling, alternating the sides to create a braid appearance. Put the braid on the parchment-lined sheet pan.
  • Brush the pastry braid with the beaten egg and sprinkle with the sea salt. Bake until golden and cooked through, 28 to 30 minutes.
  • While the pastry bakes, make the icing by whisking the powdered sugar, vanilla and milk in a bowl until smooth. Set aside.
  • Allow the pastry to cool for 10 to 15 minutes. Drizzle over the icing, slice and serve.

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