Parma Braids Recipes

Steps:

• In a bowl, dissolve yeast in 1/4 cup warm water. Add eggs and remaining water; mix well. In another bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Beat into yeast mixture (do not knead). Cover and refrigerate overnight., For filling, in a small bowl, cream butter and brown sugar. Stir in pecans and cinnamon; set aside., Turn dough onto a lightly floured surface; divide into four portions. Roll each into a 12-in. x 9-in. x rectangle on a greased baking sheet. Spread filling lengthwise down center third of each rectangle., One each long side, cut 3/4-in.-wide strips to the center to within 1/2 in. of the filling. Starting at one end, fold alternately strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise in a warm place for 1 hour (dough will not double)., Bake at 350° for 18-20 minutes or until golden brown. Cool slightly before removing from pans to wire racks. Combine glaze ingredients; drizzle over cooled braids.

Steps:

• In a bowl, dissolve yeast in warm water. Add milk, sugar, butter, salt, cardamom, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Divide each half into thirds. Shape each piece into a 13-in. rope. Place three ropes on a greased baking sheet. Braid ropes; pinch ends to seal and tuck under. Repeat. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

Steps:

• Make dough:
• Stir together warm milk, brown sugar, and yeast in bowl of standing mixer and let stand until foamy, about 5 minutes. (If it doesn't foam, discard and start over.) Add 3 3/4 cups flour and salt and mix with dough hook at low speed until dough is smooth and very soft, about 7 minutes.
• Transfer dough to a work surface and knead by hand 2 minutes, adding more flour as necessary, a little at a time, to make a soft, slightly sticky dough. Form dough into a roughly 1 1/2-inch-thick rectangle and chill, wrapped in plastic wrap, until cold, about 1 hour.
• Prepare and shape butter:
• After dough has chilled, arrange sticks of butter horizontally, their sides touching, on a work surface. Pound butter with a rolling pin to soften slightly (butter should be malleable but still cold). Scrape butter into a block and put on a kitchen towel, then cover with other towel. Pound and roll out on both sides until butter forms a uniform 8- by 5-inch rectangle. Chill, wrapped in towels, while rolling out dough.
• Roll out dough:
• Unwrap dough and roll out on a lightly floured surface, dusting with flour as necessary and lifting and stretching dough (especially in corners), into a 16- by 10-inch rectangle. Arrange dough with a short side nearest you. Put butter in center of dough so that long sides of butter are parallel to short sides of dough. Fold as you would a letter: bottom third of dough over butter, then top third down over dough. Brush off excess flour with pastry brush.
• Roll out dough:
• Turn dough so a short side is nearest you, then flatten dough slightly by pressing down horizontally with rolling pin across dough at regular intervals, making uniform impressions. Roll out dough into a 15- by 10-inch rectangle, rolling just to but not over ends.
• Brush off any excess flour. Fold in thirds like a letter, as above, stretching corners to square off dough, forming a 10- by 5-inch rectangle. (You have completed the first "fold.") Chill, wrapped in plastic wrap, 1 hour.
• Make remaining "folds":
• Make 3 more folds in same manner, chilling dough 1 hour after each fold, for a total of 4 folds. (If any butter oozes out while rolling, sprinkle with flour to prevent sticking.) Wrap dough tightly in plastic wrap and chill at least 8 hours but no more than 18 (after 18 hours, dough may not rise sufficiently when baked).

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm milk. Add 3/4 cup sugar, egg yolks, butter, cardamom, salt, 3 cups of flour and remaining warm milk; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down; divide into 6 pieces. Shape each piece into a 16-in. rope. Place 3 ropes on a greased baking sheet; braid. Pinch ends firmly and tuck under. Repeat with remaining 3 ropes on another baking sheet. Cover and let rise until doubled, about 45 minutes. , Brush braids with milk and sprinkle with remaining sugar. Bake at 350° until golden brown, 25-30 minutes. Remove to wire racks to cool.

Steps:

• Dissolve yeast in warm water and let sit for a few minutes.
• Mix milk, 1 cup sugar, melted margarine, eggs, and cardamom together in a bowl until well combined. Add 1 1/2 cups flour and the yeast-water mixture; mix until well combined. Add remaining 3 1/2 cups flour and mix well.
• Turn dough out onto a floured board and knead until smooth. Cover and let rise until doubled in size, about 2 hours.
• Divide dough into 9 equal balls; roll each ball into a rope. Braid 3 ropes together; repeat twice more so you have 3 braided loaves.
• Put braided loaves on a greased cookie sheet. Brush with coffee and sprinkle with pearl sugar. Let rise for about 1 hour.
• Preheat the oven to 325 degrees F (165 degrees C).
• Bake in the preheated oven until golden brown, about 25 minutes.