from the kitchen of Karen Green

CARAMEL BRAID

1 pkg. yeast
1/4 c. warm water
2 eggs
1c.lukewarm milk(scalded, then cooled)
1/4 c. butter softened
1/4 c. sugar
1 1/2 tsp. salt
4-41/2 c. flour

Dissolve yeast in warm water. Stir in eggs, milk, margarine, sugar and salt. Stir in 1 c. flour. Stir in remaining flour, continue stirring until soft. Cover and let rise in warm place til double-about 1 hour.

Prepare Caramel Filling:
1 c. chopped nuts,
2/3 c. brown sugar,
1/3 c. soft margarine

Stir dough down by beating about 25 strokes. Turn onto well floured surface, roll into rectangle 18"x12".Spread with Caramel filling. Cut into 3 strips 18"x4".Roll each into rope, pinch edges and ends. Place diagonally and close together on greased cookie sheet. Braid ropes gently and loosely. Do not stretch. Pinch ends, tuck under. Cover and let rise about 30 min. Place oven rack below center of oven. Bake 25-30 min. at 350 degrees.

Brown Butter Glaze:

Heat 1/4 c. butter over med. Heat til brown. Remove from heat, stir in 2 c. powdered sugar and 1 tsp. vanilla. Stir in1 to 2 Tbsp. milk til smooth. Add a little hot water  if needed.