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Panera Pecan Braid Copycat - recipe card

Panera Pecan Braid Copycat

  • Author: Anabelle Mclean
  • Prep Time: 45
  • Cook Time: 25
  • Total Time: 130
  • Yield: 4 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A buttery, bakery-style braided pastry filled with cinnamon sugar and toasted pecans, finished with a sweet vanilla glaze. The dough is soft and pillowy with a golden, flaky exterior, while the pecan filling delivers warm caramel notes and an irresistible crunch.

Ingredients

Scale
  • For the Dough:
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/4 cup warm water, 105°F to 110°F
  • 1/2 cup whole milk, warmed to 105°F to 110°F
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 1/2 tsp fine sea salt
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • For the Filling:
  • 1 1/2 cups finely chopped pecans, toasted
  • 1/3 cup light brown sugar, packed
  • 1 tbsp ground cinnamon
  • 3 tbsp unsalted butter, very soft
  • 1 large egg, beaten with 1 tbsp water, for egg wash
  • For the Glaze:
  • 1 cup powdered sugar, sifted
  • 2 tbsp whole milk
  • 1/2 tsp pure vanilla extract

Instructions

  1. Activate the yeast by combining warm water and active dry yeast in the bowl of a stand mixer. Let it sit for 8 to 10 minutes until the mixture becomes foamy and fragrant, which confirms the yeast is alive and ready to leaven the dough.
  2. Add the warm milk, granulated sugar, room temperature egg, melted butter, and fine sea salt to the yeast mixture. Whisk everything together by hand until the sugar dissolves and the wet ingredients are fully combined into a smooth, uniform liquid.
  3. Attach the dough hook and add 2 cups of the flour to the bowl. Mix on low speed for 2 minutes to form a shaggy dough, then gradually add the remaining 1/2 cup flour, 2 tablespoons at a time, mixing until the dough pulls away from the sides of the bowl.
  4. Knead the dough on medium-low speed for 6 to 7 minutes, or turn onto a lightly floured surface and knead by hand for 8 to 10 minutes. The dough is ready when it feels smooth, elastic, and springs back slowly when poked with a finger.
  5. Shape the dough into a ball and place it in a lightly greased large bowl, turning once to coat the surface. Cover tightly with plastic wrap and let rise in a warm, draft-free place for 60 to 75 minutes, or until doubled in size.
  6. While the dough rises, prepare the filling by mixing the toasted chopped pecans, brown sugar, and cinnamon in a medium bowl. Add the very soft butter and work it in with a fork or your fingertips until the mixture resembles wet, clumpy sand.
  7. Turn the risen dough onto a lightly floured surface and gently punch it down to release excess gas. Roll the dough into a 12 by 16 inch rectangle, keeping the thickness as even as possible so the braid bakes uniformly.
  8. Spread the pecan filling evenly over the entire surface of the dough, leaving a 1/2 inch border on all four sides. Press the filling gently into the dough with the palm of your hand to help it adhere during rolling.
  9. Starting with a long edge, roll the dough tightly into a 16 inch log, pinching the seam and ends firmly to seal in the filling. Place the log seam side down and use a sharp knife to trim the uneven ends.
  10. Use a sharp chef’s knife or bench scraper to slice the log lengthwise into two equal halves, exposing the layered spiral of dough and filling. Twist the two halves around each other, keeping the cut sides facing upward, then pinch the ends together to form a braid.
  11. Transfer the braid to a parchment-lined baking sheet, shaping it into a gentle curve or keeping it straight. Cover loosely with a clean kitchen towel and let it rise for 30 to 40 minutes, until noticeably puffy but not fully doubled.
  12. Preheat the oven to 350°F / 177°C while the braid finishes its second rise. Brush the entire surface of the braid generously with the egg wash, taking care to coat the exposed filling and the dough evenly for a golden, glossy finish.
  13. Bake for 22 to 25 minutes, rotating the pan halfway through. The braid is done when the top is deep golden brown, the filling is bubbling at the edges, and the internal temperature registers 190°F / 88°C at the thickest part.
  14. Cool the braid on the baking sheet for 10 minutes, then transfer to a wire rack. While it cools, whisk together the sifted powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the warm braid and let it set for 15 minutes before slicing into 4 generous portions.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap the fully cooled unglazed braid tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Reheat refrigerated slices in a 300°F / 149°C oven for 8 to 10 minutes, or microwave individual slices for 20 to 30 seconds. Thaw frozen braid overnight in the refrigerator, then reheat at 300°F / 149°C for 10 to 12 minutes to restore crispness before glazing.

Nutrition

  • Calories: 742
  • Sugar: 52g
  • Sodium: 341mg
  • Unsaturated Fat: 13g
  • Carbohydrates: 96g
  • Fiber: 5g
  • Protein: 12g
  • Cholesterol: 120mg

Keywords: Panera pecan braid, pecan braid recipe, pecan pastry braid, cinnamon pecan roll, sweet yeast bread, bakery style pastry, breakfast pastry, brunch pastry, glazed pecan bread, copycat Panera recipe, homemade danish, nut filled pastry

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Find it online: https://bellesbestbites.com/panera-pecan-braid-copycat/