"Christmas waves a magic wand over this world and behold, everything is softer and more beautiful."
~Norman Vincent Peale
|This is a double recipe, shaped slightly differently than Nana's recipe indicates|
A few posts back I started poking around in my Great Grandmother Hook's recipe box.
|Great Grandmother Hook is the little girl on the right, circa 1894|
As far back as I can remember, we used to go to my grandmother's house at 11 a.m. on a Christmas morn.
|Me and Nana, Christmas '83, her last one|
|Viola (Nana) Hook 1927|
Quick Christmas Braid (or Wreath)
Viola Hook 1892-1984
One 1-pound loaf of frozen bread dough
2 tablespoons butter, softened
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup chopped pecans
1 cup sifted confectioner's sugar
4 or 5 tablespoons milk
pecan halves and maraschino cherry halves for decoration
Thaw dough thoroughly [in an oiled bowl, covered with plastic wrap, either overnight or for 4 hours]. Roll
12 inches square. Cut into 3 equal strips. Spread butter down center of each strip. Combine brown sugar, cinnamon and chopped pecans. Sprinkle this mixture over butter down center of each strip. Bring dough around filling and seal edges to form 3 ropes. Place on a greased cookie sheet and loosely braid. [Either leave as a strip, or shape into a ring; your choice] Let rise until double in bulk, about 30 minutes.
Bake at 375 degrees for 30 - 35 minutes. Cover loosely with foil during last few minutes to prevent over-browning, if necessary. Cool completely.
Combine confectioner's sugar and milk, adding milk a little at a time until icing is the right consistency to drizzle. Drizzle icing over cooled braid. Decorate with pecan and cherry halves and sprinkle with red sugar. Enjoy!