[X]

Home > Recipes > Cranberry Eggnog Braid

Cranberry Eggnog Braid Recipe

Cranberry Eggnog Braid Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

Meet the Cook: Whether at Thanksgiving, Christmas or New Year's, this is a good party bread. You can't beat it as a gift either...everyone I make it for really enjoys it My husband and I have a daughter, 3, and twins (a boy and girl) who are 2. -Mary Lindow, Florence, Wisconsin

This recipe is:

Contest Winning

[X]

Rate Cranberry Eggnog Braid Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cranberry Eggnog Braid Recipe

Prep: 25 min. + rising Bake: 25 min. + cooling

Yield: 10-12 Servings

25 25 50

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
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons eggnog
1/4 teaspoon vanilla extract
Dash nutmeg

Directions

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.
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. Yield: 1 loaf.

Editor's Note: This recipe was tested with commercially prepared eggnog.

Nutritional Facts 1 serving (1 slice) equals 257 calories, 6 g fat (4 g saturated fat), 27 mg cholesterol, 153 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Cranberry Eggnog Braid in Country Woman November/December 1996, p29

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Cranberry Eggnog Braid

Cranberry Eggnog Braid

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Dec. 23, 2012 by mrs.cohen

I have been making this recipes for YEARS, AS IS. It came in a batch of Taste of Home recipe cards I bought and it is always a hit. Love it!

Reviewed on Dec. 20, 2011 by Eddins

This recipe is delicious. I added chopped walnuts and raisins along with the cranberries for Our family Christmas breakfast. Easy to make and it looks very impressive when coming out of the oven! This recipe is definitely a keeper at our house.