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1
Combine water, sugar and yeast.
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2
Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
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3
Fit processor with steel blade.
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4
Measure flour, butter, salt and nutmeg into work bowl.
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5
Process until mixed, about 15 seconds.
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6
Add yeast mixture; process until blended, about 10 seconds.
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7
Turn on processor and very slowly drizzle just enough eggnog through feed tube so dough forms a ball that cleans the sides of the bowl.
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8
Process until ball turns around bowl about 25 times.
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9
Turn off processor and let dough stand 1 to 2 minutes.
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10
Turn on processor and gradually drizzle in enough remaining eggnog to make dough soft, smooth and satiny but not sticky.
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11
Process until dough turns around bowl about 15 times.
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12
Let dough stand in work bowl 10 minutes.
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13
Turn dough onto lightly floured surface and shape into ball.
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14
Place in lightly greased bowl, turning to grease all sides.
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15
Cover loosely with plastic wrap and let stand in warm place (85F) until doubled, about 1 hour.
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16
Punch down dough.
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17
Let stand 10 minutes.
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18
Divide into 3 equal parts.
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19
Shape each part into strand 20 inches long.
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20
Braid strands together; tuck ends under and pinch to seal.
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21
Place on greased cookie sheet.
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22
Brush with oil and let stand in warm place until doubled, about 45 minutes.
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23
Heat oven to 375F Brush braid with eggnog and sprinkle with sugar or almonds.
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24
Bake until golden, 25 to 30 minutes.
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25
Remove braid from cookie sheet.
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26
Cool on wire rack.
