This honey braid bread is spectacular. A bread like this, feels rustic and homemade, it’s such a beauty. It is an easy to make recipe that is full of charm and impresses everyone.Jump to Recipe
It is one of those breads that are perfect to eat along with some coffee or any other hot drink, because of its flavor. It has a filling of pecan nuts and honey, and it has a syrup on top, which gives it the final touch and that lovely shine. Plus, the fact that is braided makes eating it a fun experience.
This bread, unlike many other breads, takes much less time to make, but still, you have to give it love and be patient, as you should with every bread recipe, for it to turn out great.
Now, in this recipe, we use pecan nuts for the filling, but you can use castile nuts instead, or any other type of nut or dried fruit you like, using raisins would taste great actually, so you can get as creative as you want.
We like baking this braid until it is golden brown on the outside, because that is the result and texture we like and we love how that color looks, because it is enticing. And the final touch is the syrup brushed on top, that makes it shine amazingly and gives it an extra sweetness that goes great with it all.
About the braiding of this bread, do not worry, because they are only two pieces to braid, so you only have to roll them together to braid them with each other, and it is really easy to make it look good.
If you like this recipe, you have to go see our nutella braid bread, which is perfect for special occasions, events and celebrations.
Para la masa:
- 2 1/4 tz (270 gr) flour
- 2.7 oz (80 ml) milk
- 1 egg
- 1 1/2 tbsp (20 gr) honey
- 1 oz (25 gr) unsalted butter at room temperature
- 2 tbsp ground almonds
- 2 tbsp pecan nuts
- 1/2 tsp salt
- 35 oz (10 gr) fresh yeast or 11 oz (3 gr) instant yeast
For the filling:
- 1 1/2 tz pecan nuts
- 1 oz (30 gr) unsalted butter
- 2 1/4 tbsp honey
For the syrup:
- Juice of half a lemon
- 1/2 tz + 2 cdas granulated sugar
- 1 1/4 tz (10 oz) water
For the dough:
- In a food processor, process the pecan nuts until they are grounded, and put this in a bowl along with the ground almonds, flour and salt (and the yeast if it is instant yeast) and combine.
- Now add in the milk, egg and butter (and the yeast if you´re using fresh yeast). Using your hand, combine it all until fully integrated. It will be hard at first. Once combined, cover the bowl with a kitchen towel and let it sit for 10 minutes.
- Then knead on the kitchen surface for 5 minutes, by punching the dough onto the table, folding it over itself and then rotate. Do this for 5 minutes. After this time has passed let it sit for 5 minutes. Repeat this step 2 more times. Put the dough in a celan bowl, cover with some plastic kitchen wrap or a kitchen towel and let it rise for 2 hours.
- Then, on a floured surface, place the dough and roll out with a rolling pin to end up with a rectangle or oval of about 12 x 24 inches (30 x 60 cm) aprox. Let it sit like this for 1 hour.
For the filling:
- Spread the chopped pecan nuts, the butter and honey over the dough.
- Roll up the dough lenghtwise, to get a 24 inches (60 cm) long roll. Now, with a knife, open up in two the roll, cutting it in the middle lenghtwise, to get two 24 inches (60 cm) long pieces, where the filling layers are visible.
- Braid the pieces together and place on a baking sheet lined with parchment paper. Cover up with a towel and let it rise for 1 hour.
- Preheat the oven to 410°F (210°C) for 15 minutes.
- Once the hour has passed, place a baking pan filled with water on the lower part of the oven and the place the braid on the top, and bake for 30 minutes to 410°F (210°C).
For the syrup:
- In a pot over the stove to medium heat, place the sugar, water and lemon juice. Mix constantly and bring to a boil, let it boil for 3 to 4 min. until the syrup thickens.
- Once out of the oven, brush the syrup over the bread braid.