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Yeast: Caramel Almond Kiss Braid




Source of Recipe


Norita


List of Ingredients




1 loaf frozen sweet (yeast) bread dough, thawed

3 tablespoons Hershey’s Classic Caramels Sundae Syrup

1 (12-ounce) package Hershey’s Kisses with Almonds, unwrapped

2 tablespoons melted butter


Recipe



Roll thawed dough into a 10x12-inch rectangle pan, trimming edges if needed.

Lightly mark dough in thirds lengthwise. On both sides, cut 12 one-inch wide strips from outer edge in toward center third.

Drizzle caramel syrup down center portion of dough and arrange almond kisses over caramel.

Fold one-inch strips, alternating from side to side, across center (filled) third. Pinch ends of braid to seal.

Carefully transfer braid to a non-stick baking sheet and brush with melted butter.

Cover loosely with plastic wrap and let rise in a warm area for 30 minutes (or overnight in the refrigerator for baking the next day).

Preheat oven to 375 degrees.

Remove plastic wrap from braid and bake 20 minutes or until golden brown.

While warm, brush again with melted butter.

Cool to room temperature before cutting into slices.

Makes 12 servings.