Brie Brunch Braid

Instructions

Dough:

1. Combine the 2 cups flour, sugar, yeast and salt in a large mixing bowl. Warm the milk, water and butter to 120°F - 130°F in a small saucepan over medium heat. Add to dry ingredients; beat just until combined. Beat in egg until well combined. Add remaining flour, 1/4 cup at a time, until dough clears sides of bowl (dough will be sticky).
2. Knead dough in mixer or turn dough out onto a lightly floured surface; knead for 6-8 minutes or until smooth and elastic. Place dough into a greased bowl. Flip to grease top. Cover and let rise until doubled, about 1 1/2 hours.

Filling:

1. Meanwhile, combine the cranberries, brown sugar, orange zest, orange juice, bourbon, water and rosemary in a saucepan over medium heat. Bring to a boil; cook and stir for 10-12 minutes or until thickened and cranberries begin to burst. Remove from the heat. Cool for 20 minutes.
2. Cut brie into 1/4-inch slices. Punch dough down. Knead a few times by hand. Cover with plastic wrap. Let rest for 10 minutes. Roll out dough on a lightly floured surface into a 13 x 11-inch rectangle. Place brie widthwise down the center of the dough, 4 inches wide, leaving 1 inch at the bottom and top of dough uncovered. Top brie with cranberry sauce and pecans.
3. Starting from the outer edges of brie, cut and remove 1-inch-wide x 4-1/2-inch rectangles of dough from each of the four corners. Fold the bottom and top tabs of dough up over the edges of filling. Starting at one end, cut 1-inch-wide strips from the edges of brie to the edges of the dough, cutting the same number of strips on both sides. Overlap dough strips diagonally over the filling. Cover and let rise until nearly doubled, about 45 minutes.
4. Heat oven to 375°F. Bake for 25-30 minutes or until golden brown. Cool on a wire rack.

Glaze:

1. Combine the confectioners’ sugar, milk and bourbon in a bowl until smooth. Drizzle glaze over the braid. Sprinkle with pecans.