The Humpherys Family

Cranberry Eggnog Braid

Source  Taste of Home
Recipe Added:  3/30/2012
3 to 3-1/2 cups flour, divided
1/4 cup sugar
1/2 tsp salt
1 pkg active dry yeast
1/2 tsp ground nutmeg
1 1/4 cups eggnog
1/4 cup butter
1/2 cup dried cranberries
Glaze
1 cup powdered sugar
1 to 2 Tbsp eggnog
1/4 tsp vanilla
Dash nutmeg
In a bowl, combine 1 1/2 cups 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. 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.

Punch dough down; divide into thirds. Shape each third into a 16-in. rope. Braid ropes on a greased baking sheet; seal ends. Cover and let rise until nearly doubled, about 30 minutes. 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
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