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Caramel Braid



  • 1 package yeast
  • 1/4 cup warm water
  • 2 eggs
  • 1 cup lukewarm milk (scalded, then cooled)
  • 1/4 cup butter, softened
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons salt
  • 4 to 4 1/2 cups all-purpose flour

Caramel Filling

  • 1 cup chopped nuts
  • 2/3 cup brown sugar
  • 1/3 cup soft butter

Brown Butter Glaze

  • 1/4 cup butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk


  1. Braid: Dissolve yeast in warm water. Stir in eggs, milk, butter, sugar and salt. Stir in 1 cup flour. Stir in remaining flour, continue stirring until soft. Cover and let rise in warm place till double-about 1 hour.
  2. Caramel Filling: Stir dough down by beating about 25 strokes. Turn onto well floured surface, roll into rectangle 18 x 12-inches. Spread with Caramel filling. Cut into 3 strips 18 x 4 inches. Roll each into rope, pinch edges and ends. Place diagonally and close together on greased cookie sheet. Braid ropes gently and loosely. Do not stretch. Pinch ends, tuck under. Cover and let rise about 30 minutes. Place oven rack below center of oven. Bake for 25-30 minutes at 350 degrees F.
  3. Brown Butter Glaze: Heat 1/4 cup butter over medium heat until brown. Remove from heat; stir in 2 cups powdered sugar and 1 teaspoon vanilla extract. Stir in 1 to 2 tablespoons milk until smooth. Add a little hot water if needed.

Posted by Chyrel at Recipe Goldmine 9/16/2001 11:51 am.

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