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Nutmeg and Pecan Braided Bread Recipe

★★★★★

4.8 from 116 reviews
  • Author: Julian
  • Total Time: 3 hours 30 minutes
  • Yield: 10 servings 1x

Description

This Nutmeg and Pecan Braided Bread is a deliciously aromatic and buttery yeast bread, enriched with warm nutmeg and crunchy pecans. Perfect for breakfast or a sweet snack, the bread features a soft, tender crumb braided with a nutmeg-spiced filling, finished with a light dusting of powdered sugar glaze. It combines traditional baking techniques with comforting flavors, making it a delightful homemade treat.

Ingredients

Scale

Dough Ingredients

  • 1 package active dry yeast (2 1/4 teaspoons)
  • ¼ cup warm water
  • 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 Filling

  • ¼ cup unsalted butter (room temperature)
  • ½ cup powdered sugar
  • 1 teaspoon milk
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground nutmeg

Topping

  • ⅔ cup chopped pecans (optional to toast)

Instructions

  1. Activate yeast: Place the active dry yeast in a small bowl and add the warm water. Stir gently to dissolve the yeast and set aside until it starts to foam.
  2. Scald the milk: Heat the milk until small bubbles form around the edges, either on the stovetop or using a microwave at 70% power in 20-second intervals. Scalding stops enzymes that can inhibit yeast growth. Let the milk cool slightly before use.
  3. Mix wet ingredients: In the bowl of a stand mixer, combine the scalded milk, room temperature butter, granulated sugar, and salt. Stir to combine and allow to cool to a warm temperature. Beat the eggs separately and add them along with the activated yeast mixture to the milk mixture. Stir well to combine.
  4. Form the dough: Using a dough hook attachment, gradually add the all-purpose flour, about one cup at a time. Continue mixing until a stiff dough forms. You may need to add a little more flour to achieve the right consistency.
  5. Knead the dough: Transfer the dough to a floured surface and knead by hand for about 5 minutes until smooth and elastic.
  6. First rise: Place the dough in an oiled bowl, cover with plastic wrap and a towel, and let it rise in a warm, draft-free place for 1 to 1½ hours until doubled in size. Optionally, the dough can be refrigerated overnight for a slow rise.
  7. Prepare the nutmeg filling: In a small bowl, combine the softened butter, powdered sugar, milk, vanilla extract, and ground nutmeg. Mix thoroughly until the filling is smooth and creamy.
  8. Shape the dough: Punch down the risen dough and roll it out on a floured surface into a 15 x 12-inch rectangle. Spread the nutmeg filling evenly over the dough surface.
  9. Cut and add pecans: Cut the dough into three strips, each approximately 5 x 12 inches. Sprinkle chopped pecans evenly over each strip.
  10. Roll and braid: Roll each strip lengthwise into a tight log. Arrange the three rolls side by side and braid them together. Tuck the ends under to secure the braid.
  11. Second rise: Transfer the braided dough into a greased bread pan. Cover with a towel and let it rise again in a warm, draft-free spot for about 1 hour until puffy.
  12. Bake the bread: Preheat the oven to 350°F (175°C). Bake the bread for 50 to 60 minutes until the internal temperature reaches 200°F (93°C) and the crust is golden brown.
  13. Cool the bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
  14. Storage: Store the bread in an airtight container or plastic bag for up to two days at room temperature.
  15. Freezing: For longer storage, wrap the uncut loaf tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw at room temperature before serving.

Notes

  • Scalding the milk is essential to improve the dough texture and yeast performance.
  • Adjust flour amounts as needed to create a dough that is stiff but still pliable.
  • To enhance flavor, pecans can be lightly toasted before sprinkling over the filling.
  • The dough can be made ahead by refrigerating overnight after the first rise to develop flavor.
  • Ensure the bread is completely cooled before slicing to prevent crumbling.
  • Freezing wrapped bread preserves freshness and flavor for up to three months.
  • Prep Time: 45 minutes
  • Cook Time: 55 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Keywords: nutmeg bread, pecan bread, braided bread, homemade bread, sweet bread, nutmeg pecan bread

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Find it online: https://juliandempsey.com/nutmeg-and-pecan-braided-bread-recipe/