Ingredients with Measurements:
- 1 package of frozen puff pastry, thawed
- 1/2 cup of unsalted butter, softened
- 1/2 cup of brown sugar
- 2 tablespoons of ground cinnamon
- 1/4 cup of raisins (optional)
- 1/4 cup of chopped pecans (optional)
- 1 egg, beaten
- Powdered sugar for dusting (optional)
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, mix together the brown sugar and cinnamon.
3. On a lightly floured surface, roll out the puff pastry into a rectangle shape.
4. Spread the softened butter evenly over the puff pastry, leaving a 1-inch border around the edges.
5. Sprinkle the cinnamon sugar mixture over the butter, then add the raisins and chopped pecans (if using).
6. Starting at the long edge of the rectangle, tightly roll up the pastry into a log shape.
7. Using a sharp knife, cut the log in half lengthwise, leaving one end uncut.
8. Twist the two halves together, then shape the twisted pastry into a braid.
9. Place the braid onto a baking sheet lined with parchment paper.
10. Brush the beaten egg over the top of the braid.
11. Bake for 25-30 minutes or until golden brown.
12. Remove from the oven and let cool for 10 minutes.
13. Dust with powdered sugar (if using) and serve warm.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 23g
Carbohydrates: 32g
Protein: 4g
Sodium: 140mg
Sugar: 16g
Substitutions for ingredients:
- You can substitute the raisins with dried cranberries or chopped dates.
- Instead of pecans, you can use walnuts or almonds.
Variations:
- For a chocolate version, add 1/4 cup of chocolate chips to the filling.
- You can also add a cream cheese filling by mixing 4 ounces of softened cream cheese with 1/4 cup of powdered sugar and spreading it over the butter before adding the cinnamon sugar mixture.
Tips and tricks:
- Make sure the puff pastry is fully thawed before using.
- If the pastry is too sticky, lightly dust the surface with flour.
- For a shiny finish, brush the braid with a mixture of beaten egg and milk.
- To make ahead, prepare the braid up to step 9 and refrigerate overnight. Bake the next day.
Storage instructions:
Store any leftovers in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 5-10 minutes or until warmed through.
Presentation ideas:
Serve the cinnamon roll butter braid on a platter or cake stand.
Garnishes:
Dust with powdered sugar and add a sprinkle of cinnamon on top.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or yogurt parfait.
Troubleshooting advice:
- If the pastry is too dry, brush with a little melted butter before adding the filling.
- If the pastry is too wet, blot with a paper towel before adding the filling.
Food safety advice:
Make sure to store any leftovers properly and discard if they have been left out at room temperature for more than 2 hours.
Food history:
Butter braids are a popular pastry in Scandinavia and are typically filled with cinnamon or almond paste.
Flavor profiles:
Sweet, buttery, and cinnamon-spiced.
Serving suggestions:
Serve warm with a dusting of powdered sugar and a cup of coffee or tea.
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Taste: Sweet, Buttery, Cinnamon, Savory, Cinnamon-Spiced