Freezer Braided Nut Roll (coffee Cake)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 5 1/2-6 1/2 cups flour (sifted if possible)
• 3/4 cup sugar
• 1 teaspoon salt
• 3 1/4 ounces fleischmans active dry yeast (these come joined together in 3 packets of 1/4 oz each)
• 1/2 cup softened margarine (room temp)
• 1 cup very-warm tap water (120-130 degrees if you have a thermometer but i never use one. you should be able to hold your hand)
• 3 eggs, at room temperature
• 2 1/4 cups ground english walnuts, ground the finer the better
• 6 tablespoons sugar
• 9 tablespoons melted margarine
• 1 cup confectioners' sugar
• 6 -8 tablespoons water (add water gradually until "drizzle" consistency)
• 1 dash salt

Recipe

• 1 getting ready:.
• 2 put out the eggs and margarine a few hours ahead to make sure they are "room temperature" before you begin. (tip: margarine must be room temperature, but eggs may be warmed by cracking into a bowl and setting bowl into another bowl of hot water and stirring until the chill is removed)
• 3 measure 6 1/2 c flour into large bowl and then separate out 1 1/4 cup and 1/4 cup from the bowl for separate additions. you may not end up using all 6 1/2 cups in the recipe. i try not to use all the flour as too much flour makes the bread dry and not as "yeasty".
• 4 filling.
• 5 mix together the filling ingredients, divide into 3 equal amounts and refrigerate while making dough.
• 6 making dough:.
• 7 mix together 1 1/4 c flour, sugar, salt & yeast.
• 8 add margarine.
• 9 gradually add tap water & beat for 2 minutes on medium speed.
• 10 add eggs and 1/4 cup flour.
• 11 beat on high for 2 minutes.
• 12 stir in enough flour to make soft dough (it will be soft and pliable and you can handle it without it sticking to your hands).
• 13 turn out on lightly floured board and knead for 8-10 minutes (today i use my kitchenaid with a dough hook for 3-4 minutes).
• 14 divide dough into 3 equal pieces.
• 15 roll one piece into a 9 x 15 inch rectangle.
• 16 cut into 3 length-wise strips (3 x 15 each).
• 17 spread center of each strip with filling.
• 18 seal each one to make 3 ropes.
• 19 braid the 3 ropes, tucking ends under.
• 20 wrap loosely with plastic wrap and freeze.
• 21 repeat the process (steps 14-19) by rolling out, cutting, filling and braiding the remaining two piecies of dough.
• 22 when frozen, wrap each of the braided nut rolls tightly in plastic wrap and hold in freezer up to 6 weeks).
• 23 to thaw and raise:.
• 24 place on lightly greased cookie sheet.
• 25 let stand covered loosely with plastic wrap at room temperature 8-12 hours (overnight)until raised. draft-free is better so i put mine in a unheated oven overnight for this step.
• 26 to bake:.
• 27 remove plastic wrap.
• 28 put bread in oven, set timer for 12-15 minutes and start oven at 375. (bread will raise a little more during pre-heating, or preheat oven at 375 and bake for 10-13 minutes. i've done it both ways).
• 29 top should be slightly golden - don't let bottom get too brown.
• 30 remove from oven and drizzle with glaze.
• 31 serve while warm.
• 32 enjoy!