Ingredients
FOR THE DOUGH:
1 cup Butter, Room Temperature
5 cups Flour
1/2 teaspoons Salt
3 whole Eggs
1/2 cups Sugar
1-1/2 Tablespoon Yeast Dissolved In 1/4 Cup Warm Water
3/4 cups Water (warm)
FOR FILLING:
1 cup Brown Sugar
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Note: Prep time doesn't include chilling time. Cut 1 cup of room temperature butter into flour and salt (I find it works best to use a cheese grater to break the butter up). Beat the eggs until they are slightly firm, then add them and the rest of the dough ingredients to the flour mixture. Mix thoroughly by hand (dough will probably be sticky). Cover and refrigerate 6 hours or overnight. When you are ready to make them, bring the dough to room temperature and divide into four equal parts. Roll each part into a 12"x9" rectangle. Prepare filling by combining brown sugar, cinnamon, chopped pecans, and 1 cup softened butter. Spread the filling in a 3-inch wide strip down the center of each dough rectangle. Cut slits in the edges of the dough that aren't covered by the filling (about 3" long and 1" wide). Fold strips over filling, alternating from side to side. Place on a greased cookie sheet and let rise until double. Bake at 350 degrees for 20-25 minutes. Carefully remove to wire rack. Combine the powdered sugar, hot milk, vanilla extract, and 3 teaspoons of melted butter to make glaze. Brush the glaze onto the braids when they have cooled slightly.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Danish PFOA-free nonstick — metal utensil safe, oven safe
Cast iron pan for Danish aebleskiver — spherical filled pancakes
Record your recipes and experiments — organized cooking journal
Italian pasta organized by shape — which sauce belongs with which pasta