Holiday Braid Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Milk | 3/4 Cup (16 tbs), scalded | |
| Sugar | 1/4 Cup (16 tbs) | |
| Shortening | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Egg | 1 | |
| Raisins | 1/2 Cup (16 tbs) | |
| Almonds | 1/2 Cup (16 tbs), chopped | |
| Lemon peel | 1 Teaspoon, grated | |
| Ground mace | 1/8 Teaspoon | |
| All purpose flour | 3 3/4 Cup (16 tbs) | |
| Egg yolk | 1 | |
| Cold water | 2 Tablespoon | |
| Powdered Sugar Glaze | ||
Directions
Dissolve yeast in warm water in large bowl.
Stir in milk, sugar, shortening, salt, egg, raisins, almonds, lemon peel, mace and 1 3/4 cups of the flour.
Beat until smooth.
Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 1/2 hours.
Punch down dough.
Divide into 4 equal parts; roll 3 of the parts into 14-inch strips.
Place close together on lightly greased cookie sheet.
Braid loosely; pinch ends together and fold under.
Divide remaining part into 3 pieces and roll each into 12-inch strip.
Braid strips; place on large braid.
Cover and let rise until double, 45 to 60 minutes.
Heat oven to 350°.
Mix egg yolk and cold water; brush on coffee cake.
Bake until golden brown, 30 to 40 minutes.
Spread with Powdered Sugar Glaze while warm.
Stir in milk, sugar, shortening, salt, egg, raisins, almonds, lemon peel, mace and 1 3/4 cups of the flour.
Beat until smooth.
Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 1/2 hours.
Punch down dough.
Divide into 4 equal parts; roll 3 of the parts into 14-inch strips.
Place close together on lightly greased cookie sheet.
Braid loosely; pinch ends together and fold under.
Divide remaining part into 3 pieces and roll each into 12-inch strip.
Braid strips; place on large braid.
Cover and let rise until double, 45 to 60 minutes.
Heat oven to 350°.
Mix egg yolk and cold water; brush on coffee cake.
Bake until golden brown, 30 to 40 minutes.
Spread with Powdered Sugar Glaze while warm.
Chef
