Cranberry Eggnog Braid

Name: Cranberry Eggnog Braid
Ingredients: 3 to 3-1/2 cups all-purpose flour, divided; 1/4 cup sugar; 1/2 teaspoon salt; 1 package (1/4 ounce) active dry yeast; 1/2 teaspoon ground nutmeg; 1-1/4 cups eggnog; 1/4 cup butter; 1/2 cup dried cranberries; 1 cup confectioners' sugar; 1 to 2 tablespoons eggnog; 1/4 teaspoon vanilla extract; Dash nutmeg

12 ingredients

5 steps

Ingredients

3 to 3-1/2 cups all-purpose flour, divided
1/4 cup sugar
1/2 teaspoon salt
1 package (1/4 ounce) active dry yeast
1/2 teaspoon ground nutmeg
1-1/4 cups eggnog
1/4 cup butter
1/2 cup dried cranberries
1 cup confectioners' sugar
1 to 2 tablespoons eggnog
1/4 teaspoon vanilla extract
Dash nutmeg

Directions

1

In a 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° (the butter does not need to melt); add to flour mixture. Beat on low until moistened; beat on medium for 3 minutes.
2

Stir in cranberries and enough remaining flour to make a soft dough. Turn onto a floured surface; knead 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 1 hour.
3

Punch dough down; divide into thirds. Shape each third into a 16-in. rope. Braid ropes on a greased
4

; seal ends. Cover and let rise until nearly doubled, about 30 minutes.
5

Bake at 350° for 25-30 minutes or until golden. Immediately remove from pan to a wire rack to cool completely. Combine the first three glaze ingredients; drizzle over braid. Dust with nutmeg.