Holiday Braid

Name: Holiday Braid
Ingredients: 1 package (1/4 ounce) active dry yeast; 1 cup warm milk (110° to 115°); 4 cups all-purpose flour; 1/2 cup sugar; 1 teaspoon salt; 1 teaspoon grated lemon zest; 1/4 teaspoon ground cardamom; 1/2 cup butter; 1 large egg plus 1 large egg yolk; 1/2 cup chopped red and green candied cherries; 1/4 cup raisins; 1/4 cup chopped pecans; 1 tablespoon water; 1/2 cup confectioners' sugar; 1 tablespoon milk; Additional candied cherries, optional

16 ingredients

5 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm milk (110° to 115°)
4 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1 teaspoon grated lemon zest
1/4 teaspoon ground cardamom
1/2 cup butter
1 large egg plus 1 large egg yolk
1/2 cup chopped red and green candied cherries
1/4 cup raisins
1/4 cup chopped pecans
1 tablespoon water
1/2 cup confectioners' sugar
1 tablespoon milk
Additional candied cherries, optional

Directions

1

In a small bowl, dissolve yeast in milk. In a large bowl, combine the flour, sugar, salt, lemon zest and cardamom. Cut in butter until crumbly. Add yeast mixture and whole egg; mix well. Stir in cherries, raisins and pecans.
2

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 for 1 hour (dough will not double in size).
3

Punch dough down; divide into four pieces. Roll three pieces into 15-in. ropes. Braid ropes; place on a greased
4

. Divide last portion of dough in half; roll each into a 15-in. rope. Twist ropes. Press an indentation down the center of braided loaf; place twisted dough in indentation. Cover and let rise until doubled, about 30 minutes.
5

Beat egg yolk and water; brush over loaf. Bake at 350° for 20 minutes. Cover loosely with foil; bake 20-25 minutes more. Cool on a wire rack. Combine sugar and milk; drizzle over loaf. Decorate with cherries if desired.