1 tbsp yeast
1/3 cup sugar
2/3 cup warm milk
3-1/2 cups flour
1/2 cup melted shortening
3/4 tsp salt
Dissolve the yeast and sugar in the warm milk. Let sit for about 15 minutes. Add 1 cup flour and blend well. Add melted shortening, eggs, and remaining flour and salt. Mix on mixer for about 3-4 minutes. Remove and place in a greased bowl – cover and let rise 1 hour Turn out and braid as desired
Put aside and let rise after braiding for about 45 minutes.
Bake at 375 degrees for 25-50 minutes.
1 cup sugar 2 tsps cinnamon 3/4 cup ground pecans (or other nut of your choice)
Brown Butter Icing:
4 tbsps butter
1-1/2 cups confectioners sugar
1 tsp vanilla
3-4 tsps milk
In a small saucepan, melt the butter. The butter will begin to crackle and pop. When that noise stops it will begin to brown As soon as it does, remove it from the heat and pour over the sugar Add the vanilla. Whisk together and add enough milk to make a thick, drippy glaze.
Top Starburst with chopped pecans if you wish.
Checking on your bake time and temp …
I have made a lot of these since I’ve found this recipe. I mix the dough in my bread machine and let it rise until the cycle is done. The dough comes out velvety and rich! Everyone I’ve shared this with has absolutely loved this bread! Since there is not oven temperature nor baking time, I’ve found that 350 degrees for 20-25 minutes works perfectly for me!
How do you braid so it looks starburst?
Can you use butter instead of butter in this dough?
Sorry, meant to say butter instead of shortning.