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Cranberry Eggnog Braid Recipe
|All-purpose flour||3 1⁄2 Cup (56 tbs), divided|
|Sugar||1⁄4 Cup (4 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Ground nutmeg||1⁄2 Teaspoon|
|Eggnog||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Dried cranberries||1⁄2 Cup (8 tbs)|
|Confectioners sugar||1 Cup (16 tbs)|
|Vanilla extract||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 3049 Calories from Fat 512
% Daily Value*
Total Fat 59 g90%
Saturated Fat 34.7 g173.3%
Trans Fat 0 g
Cholesterol 178.2 mg
Sodium 1040.4 mg43.4%
Total Carbohydrates 572 g190.7%
Dietary Fiber 16.9 g67.5%
Sugars 224.1 g
Protein 52 g104.5%
Vitamin A 34.3% Vitamin C 2.6%
Calcium 21.6% Iron 121%
*Based on a 2000 Calorie diet
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.