Golden Eggnog Holiday Braid Recipes

HOLIDAY EGGNOG COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream butter, white sugar, and brown sugar for cookies in a large bowl. Add egg and beat well. Mix in eggnog and brandy flavoring until smooth.
• Combine flour, baking soda, nutmeg, and salt in another bowl. Add to the eggnog mixture in 2 additions, mixing well after each addition until no dry flour remains.
• Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
• Bake in the preheated oven until the edges are just golden, 10 to 12 minutes. Let stand on the cookie sheets for 5 minute before removing to a wire rack to cool completely, about 30 minutes.
• Beat 3/4 cup powdered sugar, 5 teaspoons eggnog, butter, and nutmeg for icing in a small bowl until thick and barely pourable. Add more powdered sugar or eggnog if necessary.
• Drizzle icing over cooled cookies and decorate with candy sprinkles.

CRANBERRY EGGNOG BRAID

Steps:

• 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, 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 3 glaze ingredients; drizzle over braid. Dust with nutmeg.

GOLDEN SESAME BRAID

Steps:

• Preheat oven to 350°F (175°C).
• Combine milk, shortening, sugar and salt.
• Allow to cool to lukewarm.
• Sprinkle yeast on lukewarm water, stir to dissolve.
• Add yeast, 3 eggs and 2 cups of flour to milk mixture.
• Beat with mixer on medium until smooth, about 2 minutes, occasionally scraping the bowl. Alternatively beat by hand with spoon until batter is smooth.
• Gradually add enough remaining flour to make a soft dough that leaves the sides of the bowl.
• Turn out on to floured surface and knead until smooth and satiny, about 8 to 10 minutes.
• Put dough in lightly greased bowl, turn to grease both sides.
• Cover and let rise in warm place until doubled, about 1 hour.
• Divide dough into 6 equal pieces.
• Roll each into 12" (30cm) strips.
• Braid 3 strips together to form a loaf, continuing with remaining 3 strips for second loaf, place on separate greased baking sheets.
• Cover and let rise until doubled, about 45 minutes.
• Brush loaves with a glaze using 1 beaten egg and 1 tblsp of water.
• Sprinkle with sesame seeds.
• Bake in oven for 30 minutes or until loaves sound hollow when tapped.
• Remove from baking sheets; cooling on racks.

LIGHT HOLIDAY EGGNOG RECIPE BY TASTY

Steps:

• Add the almond milk, egg yolks, maple syrup, vanilla, cinnamon, and nutmeg to a large bowl and whisk to combine.
• Pour the mixture into a medium pot and add the cloves, if using. Warm over low-medium heat for 10-15 minutes, until the temperature reaches 160˚F (70˚C). Stir constantly and don't allow the mixture to come to a boil.
• Chill or serve warm. Garnish with cinnamon sticks and more nutmeg.
• Calories: 201 Total fat: 10 grams Sodium: 25 grams Total carbs: 24 grams Dietary fiber: 1 grams Sugars: 20 grams Protein: 5 grams
• Enjoy!

GOLDEN EGGNOG HOLIDAY BRAID RECIPE

Steps:

• Combine water, sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
• Fit processor with steel blade. Measure flour, butter, salt and nutmeg into work bowl. Process until mixed, about 15 seconds. Add yeast mixture; process until blended, about 10 seconds.
• 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. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes.
• Turn on processor and gradually drizzle in enough remaining eggnog to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times.
• Let dough stand in work bowl 10 minutes. Turn dough onto lightly floured surface and shape into ball. Place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place (85°F) until doubled, about 1 hour.
• Punch down dough. Let stand 10 minutes. Divide into 3 equal parts. Shape each part into strand 20 inches long. Braid strands together; tuck ends under and pinch to seal. Place on greased cookie sheet. Brush with oil and let stand in warm place until doubled, about 45 minutes.
• Heat oven to 375°F Brush braid with eggnog and sprinkle with sugar or almonds. Bake until golden, 25 to 30 minutes. Remove braid from cookie sheet. Cool on wire rack.
• Makes 1 loaf.