Description
This Nutmeg and Pecan Braided Bread is a delightful homemade bread featuring a fragrant nutmeg butter filling and crunchy pecans, perfectly braided and baked to golden perfection. Soft and slightly sweet, it makes an excellent breakfast or snack option with a beautiful presentation that impresses.
Ingredients
Yeast Mixture
- 1 package active dry yeast (2 1/4 teaspoons)
- ¼ cup warm water
Dough
- ¼ cup butter (room temperature)
- ¼ cup granulated sugar
- 1 teaspoon salt
- ½ cup milk (scalded)
- 2 large eggs
- 2¾ cups all-purpose flour (may need extra)
Nutmeg Butter Filling
- ¼ cup unsalted butter (room temperature)
- ½ cup powdered sugar
- 1 teaspoon milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon nutmeg
Other
- ⅔ cup chopped pecans (optional to toast the pecans)
Instructions
- Activate Yeast: Place the yeast in a small bowl, add the warm water, stir to dissolve, and let it set until foamy.
- Prepare Milk Mixture: Scald the milk by heating it until small bubbles form at the edges. Pour into the stand mixer bowl, add butter, granulated sugar, and salt, stirring to combine, then let the mixture cool to lukewarm.
- Add Eggs and Yeast: Beat the eggs lightly and add them along with the activated yeast to the milk mixture and stir until combined.
- Add Flour and Mix Dough: Using a dough hook on the mixer, gradually add flour one cup at a time until a stiff dough forms. Adjust with extra flour if necessary.
- Knead Dough: Turn the dough onto a floured board and knead by hand for 5 minutes until smooth and elastic.
- First Rise: Place the dough in an oiled bowl, cover with plastic wrap and a towel, and let it rise in a warm place for 1 to 1½ hours until doubled. Alternatively, refrigerate overnight.
- Make Nutmeg Filling: In a small bowl, blend the softened butter, powdered sugar, milk, nutmeg, and vanilla extract until smooth and creamy.
- Shape Dough: Punch down the risen dough and roll it on a floured surface into a 15″ x 12″ rectangle. Spread the nutmeg filling evenly over the dough.
- Cut and Add Pecans: Cut the rectangle into three strips each 5″ x 12″. Sprinkle chopped pecans over each strip evenly.
- Roll Strips: Roll each strip lengthwise to form logs, then place them side-by-side and braid the three logs together, tucking the ends underneath.
- Second Rise: Transfer the braided dough to a greased bread pan, cover with a towel, and let it rise in a warm draft-free spot for 1 hour.
- Bake: Preheat your oven to 350°F (175°C). Bake the bread for 50-60 minutes until golden brown and the internal temperature reaches 200°F. Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
- Storage: Keep the bread in an airtight container or plastic bag for up to 2 days. For longer storage, freeze the uncut loaf wrapped tightly in plastic wrap and foil for up to 3 months. Thaw at room temperature before serving.
Notes
- Scalding the milk helps improve the bread’s texture and flavor by denaturing enzymes.
- Make sure the milk mixture is cooled before adding eggs and yeast to avoid killing the yeast.
- Adjust flour quantity if the dough is too sticky or wet to ensure proper kneading.
- Optional: Toast pecans lightly before adding for extra flavor.
- Braiding adds an attractive appearance and distributes the filling evenly.
- Check internal temperature with a thermometer to confirm the bread is fully baked.
- Let the bread cool completely before slicing to maintain structure.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
