Cranberry Eggnog Braid

Cranberry Eggnog Braid

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Anna Bracey

By
@AnnaLB

This is a big hit on our holiday Bunco nights!! The girls love it!!

Rating:

★★★★★ 1 vote

Prep:
1 Hr 45 Min
Cook:
30 Min

Ingredients

  • 3-3 1/2 c
    all purpose flour, divided
  • 1/4 c
    sugar
  • 1/2 tsp
    salt
  • 1 pkg
    (1/4 oz) active dry yeast
  • 1/2 tsp
    ground nutmeg
  • 1-1 1/4 c
    eggnog
  • 1/4 c
    butter or margarine
  • 1/2 c
    dried cranberries
  • ·
    glaze
  • 1 c
    confectioners' sugar
  • 1-2 Tbsp
    eggnog extract**
  • 1/4 tsp
    vabilla extract
  • dash(es)
    nutmeg

How to Make Cranberry Eggnog Braid

Step-by-Step

  1. In 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.
  2. Combine the first three glaze ingredients; drizzle over braid. Dust with nutmeg.

    **commercially prepared eggnog extract

Printable Recipe Card

About Cranberry Eggnog Braid

Course/Dish: Cakes Sweet Breads



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