Cranberry Orange Braid
Gorgeous, scrumptious holiday cranberry orange braid! Give this one a place at your holiday table.
Cranberry Orange Braid
Fragrant with orange and nutmeg, this is an amazingly delicious holiday breakfast or brunch centerpiece.
Suzanne McMinn
Makes 10 servings
Prep Time: 2 hours | Cook Time: 25 minutes | Total Time: 2 hours 25 minutesIngredients
Dough
- 1 cup warm water
- 1/3 cup milk
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1 cup dried cranberries
- 2 teaspoons yeast
- 1 teaspoon salt
- zest of 1 medium orange
- 2 tablespoons orange juice
- 3 cups all-purpose flour
- 1 teaspoon nutmeg
- 1 egg
- milk
Icing
- 1 1/2 cups powdered sugar
- milk
Directions
- Preheat oven to 375 degrees. Add water, milk, oil, sugar, dried cranberries, yeast salt, orange zest, orange juice, nutmeg, and 1 cup of the flour to a large mixing bowl. Stir to combine then let sit 5 minutes.
- Add the next cup of flour, stirring to combine. Gradually add the third cup of flour until you can no longer stir with a spoon. Dust dough with additional flour and begin kneading. Knead, adding more flour as needed, until you have a soft, pliable dough that is no longer sticky. Let rise in a greased bowl, covered, for one hour.
- Turn out dough onto a floured surface. Using a pastry cutter, divide dough into three parts and form into 10 inch ropes.
- Pinch the three ropes together at one end and braid.
- Whisk egg and milk together in a small bowl. Transfer braid to a sheet pan.
- Brush braid with egg-milk mixture. Bake 25 minutes at 375 degrees. Cool on a wire rack.
- Sift powdered sugar into a medium bowl. Stir in milk a little at a time until the icing reaches drizzling consistency. Drizzle over cooled braid.
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