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Cold water thawing: If you need to thaw the butter quickly, you can use the cold water thawing method. Place the frozen butter in a leak-proof bag and submerge it in a bowl of cold water. Change the water every 30 minutes until the butter is thawed. This method is faster than refrigerator thawing but still maintains the butter's quality.
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Begin by gathering your ingredients: flour, sugar, salt, yeast, warm water, milk, and butter. In a large bowl, mix together the flour, sugar, and salt. In a separate bowl, dissolve the yeast in warm water. Once the yeast is activated, add the milk and butter to the yeast mixture, and then combine it with the dry ingredients.
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Place your butter braid on a baking sheet lined with parchment paper to prevent sticking. Preheat your oven to the specified temperature and bake the butter braid for the recommended baking time. The aroma will fill your kitchen, building anticipation. Once baked, carefully transfer the butter braid to a cooling rack.
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Instructions. In a bowl, add the sour cream, sugar, butter, and salt. Microwave until butter melts (approx 45 seconds). Mix together. In a second bowl, combine warm water and yeast. Let sit for 5 minutes. To the yeast, add the sour cream mixture along with the eggs and flour. Mix well/kneed until a soft dough forms.
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Butter Braid® Caramel Pastry Rolls require time to thaw and rise before baking. Follow directions below. Take roll log and glaze packet out of package. Put unopened packet in hot water until soft (do not microwave or boil). Take glaze packet out of water and knead for 15 seconds. Cut off one end and squeeze glaze into a lightly sprayed 9.
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Butter Braid product shelf life is 6 months from date of manufacture when kept at 0° F or below. We do recommend that you use your Butter Braid products within 6 weeks of receiving it for best product performance. If product is not used within the 6 month period, product performance may suffer due to aging of yeast.
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Fill a bowl or sink with room temperature water. Next, seal the stick of butter in an airtight bag, and place it in the water. Water transfers heat more efficiently than air, so this method is much faster than simply leaving a stick of butter to thaw on the counter. In as little as five minutes, the butter should be thawed enough to easily.
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"Speed-Raise" your Butter Braid®: Preheat oven to 175 degrees F. Turn off oven. Place Butter Braid® in oven to thaw and rise. Let dough rise 2 to 4 hours, until it doubles in size. Check every 20 minutes after first hour to make sure the Butter Braid® doesn't rise too much. Leave Butter Braid® in the oven, set to 325 degrees F. Bake 25 to.
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Braiding: Divide the dough into equal parts and roll them into long strands. Braid the strands together tightly. Preheat the Oven: Preheat your oven to 375°F (190°C). Baking: Place the braids on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.
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Cover with greased plastic wrap and let rise till doubled, about 1-1 ½ hours. Preheat oven to 375º. Whisk the remaining egg and brush over the surface of the braid. Bake for 30 minutes, covering with foil for the last 5-10 minutes if the loaf is browning too fast. Cool on a wire rack.
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Step-by-Step Directions. Thaw 2 Butter Braid Pastries for 8-12 hours. Set aside icing packet. Mold the 2 pastries into a circle and connect the ends together. Bake at 325 degrees for about 22 minutes or until golden brown. Oven temperatures vary, adjust time accordingly. Allow to slightly cool.
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How to Cook a Butter Braid. Cooking a butter braid is a delicious and simple process that results in a delectable pastry that everyone will love. To start, preheat your oven to 350 degrees and place your butter braid on a baking sheet lined with parchment paper. Allow it to thaw and rise at room temperature for 8-12 hours or overnight.
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When it comes to thawing frozen butter braids, it's best to let them defrost at room temperature for about 2-3 hours. Avoid using the microwave or oven as it can cause the braids to become dry and lose their flakiness.. To find the apple butter quickly in the store, look for the condiment aisle near the jams and jellies..
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Butter Braid® Pastry Baking Instructions. Take frozen braided pastry out of package and place on a lightly greased 9"x13" metal pan or 11"x17" cookie sheet with edges. Set icing packet and directions aside. Loosely cover frozen pastry with plastic wrap. Allow to thaw and rise at room temperature for 8-12 hours until about double in size (ideal.
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Microwave on high until the butter melts, about 45 seconds, and mix together. In the bowl of an electric mixer, combine the water and yeast, then let sit for 5 minutes. Add the sour cream mixture, along with the remainder of the dough ingredients, and mix well until a soft dough forms. Cover and chill for 8 hours.
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Microwave. 1. Grating. The quickest way to thaw/soften frozen butter is to grate it. Using the large holes of a box grater, you will end up with very thin pieces of frozen butter, that will quickly thaw in a couple of minutes. These ease of use with this method means you can grate the butter directly into your mixing bowl, onto a plate or.
