Holiday Braids Recipes

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HOLIDAY BRAID



Holiday Braid image

My family devours this lovely, special yeast bread during the holidays. The braid gives it such a festive look. I make it year-round, eliminating the candied cherries and serving it as a breakfast bread. -Brenda Mowrey, Taylors, South Carolina

Provided by Taste of Home

Time 1h15m

Yield 1 loaf.

Number Of Ingredients 17

1 package (1/4 ounce) active dry yeast
1 cup warm milk (110° to 115°)
4 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1 teaspoon grated lemon zest
1/4 teaspoon ground cardamom
1/2 cup butter
1 large egg plus 1 large egg yolk
1/2 cup chopped red and green candied cherries
1/4 cup raisins
1/4 cup chopped pecans
1 tablespoon water
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon milk
Additional candied cherries, optional

Steps:

  • In a small bowl, dissolve yeast in milk. In a large bowl, combine the flour, sugar, salt, lemon zest and cardamom. Cut in butter until crumbly. Add yeast mixture and whole egg; mix well. Stir in cherries, raisins and pecans. , 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 for 1 hour (dough will not double in size)., Punch dough down; divide into four pieces. Roll three pieces into 15-in. ropes. Braid ropes; place on a greased baking sheet. Divide last portion of dough in half; roll each into a 15-in. rope. Twist ropes. Press an indentation down the center of braided loaf; place twisted dough in indentation. Cover and let rise until doubled, about 30 minutes. , Beat egg yolk and water; brush over loaf. Bake at 350° for 20 minutes. Cover loosely with foil; bake 20-25 minutes more. Cool on a wire rack. Combine sugar and milk; drizzle over loaf. Decorate with cherries if desired.

Nutrition Facts :

GOLDEN EGGNOG HOLIDAY BRAID RECIPE



Golden Eggnog Holiday Braid Recipe image

This is a lovely presentation bread that tastes every bit as good as it looks. It's popular throughout the holiday season isn't difficult to make. Enjoy!

Provided by Annacia

Categories     Yeast Breads

Time 2h25m

Yield 1 loaf

Number Of Ingredients 11

2 tablespoons warm water (105 to 115 F)
2 tablespoons sugar
1 (1/4 ounce) package active dry yeast
2 1/2 cups all-purpose flour
2 tablespoons butter or 2 tablespoons margarine, cut into 2 pieces
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/2-3/4 cup dairy eggnog, at room temperature
vegetable oil
dairy eggnog
crushed sugar cubes or sliced almonds

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.

Nutrition Facts : Calories 1576.3, Fat 32.2, SaturatedFat 18.6, Cholesterol 136, Sodium 2607.9, Carbohydrate 277.1, Fiber 10.5, Sugar 36.9, Protein 41.2

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