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Nutty Peach Morning Braid

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

Nutty Peach Morning Braid

Print Recipe

Yield

1 Braid 1 Braid

Difficulty

Advanced Advanced

Prep Time

1:30 1:30

Bake Time

20 to 25 minutes 20 to 25 minutes

Cook Time

1 minute 1 minute

Rise Time

1 hour 1 hour

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Ingredients

  • Nutty Peach Filling
  • 1-1/4 cups fresh OR frozen peaches, diced
  • 2 tablespoons water
  • 1/2 cup sugar
  • 2 tablespoons 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® Instant 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

  1. Nutty Peach Filling: Combine 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.
  2. 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.
  3. 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.
  4. 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.
  5. Powdered Sugar Glaze: Combine powdered sugar and milk in a small bowl. Stir until smooth.
  6. Tips: Be sure to transfer dough rectangle to baking sheet before adding filling. Do not overbake.

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