Cranberry Eggnog Braid

Cranberry Eggnog Braid Recipe

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Anna Bracey


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

★★★★★ 1 vote
1 Hr 45 Min
30 Min


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

How to Make Cranberry Eggnog Braid


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

    **commercially prepared eggnog extract

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About Cranberry Eggnog Braid

Course/Dish: Cakes, Sweet Breads