Cranberry Eggnog Braid Recipe

Name: Cranberry Eggnog Braid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 cup confectioners' sugar; 1 to 2 tablespoons eggnog; 1/4 teaspoon vanilla extract; Dash nutmeg

Servings: persons

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

1
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 120u00b0-130u00b0 (the butter does not need to melt); add to flour mixture. Beat on low until moistened; beat on medium for 3 minutes.
2
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.
3
Punch dough down; divide into thirds. Shape each third into a 16-in. rope. Braid ropes on a greased
4
; seal ends. Cover and let rise until nearly doubled, about 30 minutes.
5
Bake at 350u00b0 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.

689

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Cranberry Eggnog Braid falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cranberry Eggnog Braid

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions