Ingredients
3 to 3-1/2 cups all-purpose flour, divided1/4 cup sugar1/2 teaspoon salt1 package (1/4 ounce) active dry yeast1/2 teaspoon ground nutmeg1-1/4 cups eggnog1/4 cup butter1/2 cup dried cranberriesGLAZE:1 cup confectioners’ sugar1 to 2 tablespoons eggnog1/4 teaspoon vanilla extractDash nutmeg
Preparation
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.
