cranberry eggnog braid

★★★★★ 1
By Anna Bracey
from Olympia, WA

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

★★★★★ 1
prep time 1 Hr 45 Min
cook time 30 Min

Ingredients For cranberry eggnog braid

  • 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
    nutmeg

How To Make cranberry eggnog braid

  • 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

Categories & Tags for Cranberry Eggnog Braid:

ADVERTISEMENT
ADVERTISEMENT