Go Back
–+ servings
Holiday Eggnog Braid drizzled with a white glaze and garnished with red and green candied fruit.

Holiday Eggnog Braid

Angela Sellari
Bake up a festive Holiday Eggnog Braid recipe! This sweet, spiced bread is perfect for a cozy Christmas morning breakfast.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Rising + Resting Time 2 hours 40 minutes
Total Time 3 hours 30 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 520 kcal

Ingredients
  

  • 3 1/2 to 4 cups all-purpose flour
  • 2 packages active dry yeast
  • 1/2 teaspoon ground nutmeg
  • 1 cup canned or diary eggnog
  • 1/4 cup water
  • 1/2 cup margarine or butter
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 egg
  • 3/4 cup chopped mixed candied fruits and peels
  • 1/2 cup gold raisins
  • 1 cup sifted powdered sugar
  • 1 to 2 tablespoons canned or dairy eggnog
  • candied fruit

Instructions
 

  • Combine
    1 1/2 cups of the flour, yeast, and nutmeg in a large bowl; set aside. In a saucepan heat and stir the 1 cup eggnog, water, margarine, granulated sugar, and salt just till warm (120 to 130 degrees) and margarine is almost melted. Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in fruits and peels, raisins, and as much of the remaining flour as you can.
    Holiday Eggnog Braid dough rising in a white bowl.
  • Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). The paddle attachment on my Kitchenaid worked perfect for this. Shape into a ball. Place in a greased bowl; turn once. Cover, let rise in a warm place till doubles (about 1 1/2 hours).
    Holiday Eggnog Braid dough rolled into three ropes.
  • Punch dough down. Turn out onto a lightly floured surface. Divide dough into three equal pieces. Cover and let rest 10 minutes. Roll each piece of dough into an evenly thick 10-inch rope.
  • To make braid, line up the three ropes, 1 inch apart, on a large greased baking sheet. Starting in the middle, loosely braid toward each end. Press ends together to seal; tuck ends under. Cover and let rise till nearly double (about 456 to 60 minutes). Bake in a 350 degree oven 10 minutes. Cover loosely with foil and bake 15 to 20 minutes more or till bread tests done. Cool.
    Braiding the Holiday Eggnog Braid dough on a floured surface.
  • Combine powdered sugar with enough eggnog to make a glaze of drizzling consistency. Drizzle over loaf. Garnish the top with additional candied fruit, if desired. Makes 1 braid.
  • Note: If any of the fruit falls out while you're shaping the ropes for the braid, just press the pieces back into the dough.

Nutrition

Calories: 520kcalCarbohydrates: 74gProtein: 9gFat: 21gSaturated Fat: 9gSodium: 411mgFiber: 3g
Keyword Holiday Eggnog Braid
Tried this recipe?Let us know how it was!