This a great recipe for Christmas!
Cranberry Eggnog Braid:
3 to 3-1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 tsp. salt
1 package ( 1/4 oz.) active dry yeast
1/2 tsp. ground nutmeg
1-1/4 cups eggnog, use commercially prepared eggnog
1/4 cup unsalted butter, softened
1/2 cup dried cranberries
1 cup powdered sugar
1-2 tsp. eggnog
1/4 tsp. vanilla
pinch of ground nutmeg
In a microwave safe bowl, cover the cranberries with just enough water to cover; cook for 3 minutes, and drain. In a mixing bowl, combine 1-1/2 cups flour, sugar, salt, yeast, and nutmeg; set aside. In a saucepan, heat eggnog and butter to 120-130 degrees, add to flour mixture. Beat on low-speed 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; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. Lightly punch down dough; 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 brown. Immediately remove from pan to a wire rack to cool completely. Combine first 3 glaze ingredient’s; drizzle over braid. Dust with nutmeg. Enjoy!!
Until next time…