cranberry eggnog braid
(1 RATING)
This is a big hit on our holiday Bunco nights!! The girls love it!!
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prep time
1 Hr 45 Min
cook time
30 Min
method
---
yield
Ingredients
- 3-3 1/2 cups all purpose flour, divided
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 package (1/4 oz) active dry yeast
- 1/2 teaspoon ground nutmeg
- 1-1 1/4 cups eggnog
- 1/4 cup butter or margarine
- 1/2 cup dried cranberries
- - glaze
- 1 cup confectioners' sugar
- 1-2 tablespoon eggnog extract**
- 1/4 teaspoon vabilla extract
- dash nutmeg
How To Make cranberry eggnog braid
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Step 1In a mixing bowl, combine 1 1/2 cups of flour, sugar, salt, yeast and nutmeg; set aside. In a saucepan, heat eggnog and butter to 120-130 degrees (the butter doesn't need to melt all the way); add to flour mixture. Beat on low until moistened; beat on medium for 3 minutes. Stir in cranberries and enough remaining flour to make a soft dough. Turn onto a floured surface; kneed until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about an hour. Punch dough down; divide into thirds. Shape each third into a 16-inch rope. Braid ropes on a greased baking sheet; seal ends. Cover and let rise until nearly doubled, about 30 minutes. Bake at 350 degrees for 25-30 minutes or until golden. Immediately remove from pan to a wire rack to cool completely.
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Step 2Combine the first three glaze ingredients; drizzle over braid. Dust with nutmeg. **commercially prepared eggnog extract
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