Eggnog and Cranberry Christmas Braid...and a Giveaway! Recipe
Welcome to day #5 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Christmas Pies and Pastries”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.
For the grand finale of our Christmas week, I thought it was fitting that I make a braid for you. Not just any kind of braid---a Christmas Braid! This one is made out of Eggnog and Cranberries. It's a theme with me, I know, yet so perfect for Christmas, methinks. But wait!! There is more! We have a giveaway for you, too! I will explain more about that after I post the recipe. You are going to be so excited (I think I've used more exclamation points in this paragraph than in all of my posts combined...)!! Let's get on with it, shall we?
Eggnog and Cranberry Christmas Braid
3/4 eggnog, warmed to 110-115 degrees (bathwater warm)
- 1 tablespoon instant yeast
- 1/2 cup all purpose flour
- all of the sponge
- 3/4 cup sour cream
- 1/2 cup ( 1 stick) unsalted butter, softened
- 2 large eggs, slightly beaten
- 1/4 cup sugar
- 2 teaspoons salt
- 2 teaspoons vanilla
- 4 1/2 – 5 cups Flour
- egg wash for brushing braid*
- 2/3 cup cream cheese, softened
- 2 tablespoons sugar
- 1/4 cup eggnog
- 1/4 cup all purpose flour
- 1 cup prepared cranberry relish
For such a rich dough we need lots of yeast power...that's why we use a tablespoon (or 2 packets).
For the sponge, combine the eggnog and yeast in a medium
bowl. Stir in the flour. Cover the bowl loosely with plastic wrap and let it
sit for about 10 minutes.
In a large mixing bowl of a stand mixer, combine the sponge,
sour cream, butter, eggs, sugar, salt, vanilla, and 4 1/2 cups of the flour.
Fit the mixer with the paddle attachment and beat the mixture until the dough
is rough and shaggy. Switch the paddle for the dough hook and knead the dough
at medium speed for about 6 minutes, or until smooth, adding additional flour
if needed.
Place the dough in a greased bowl, turning once, and cover
loosely with plastic wrap. Allow to rise in a warm, draft-free area for 60 to
90 minutes or until about double in size.
While the dough is rising, prepare the cream cheese filling.
In a medium bowl, beat together the cream cheese, sugar, eggnog, and flour. Set
aside.
Gently deflate the dough and divide in two. Cover one of the
halves with plastic wrap and set aside. Roll the remaining dough into a
10"X15" rectangle (do this over parchment paper or a silpat for easy
transfer on to the baking sheet).
Preheat the oven to 375 degrees F.
Spread 1/2 of the cream cheese mixture down the center third
of the dough. Top with 1/2 cup of the cranberry sauce.
Cut 1" crosswise strips down the sides of the
rectangle. Starting from one end, bring one of the dough strips across the
filling diagonally. Repeat on the other side, crisscrossing the dough strips.
Continue down the rest of the braid, alternating strips to form the loaf.
Repeat the rolling, filling and braiding with the second braid. Set both braids
aside, cover lightly, and allow to rise for 45 to 60 minutes. Brush each loaf
gently with an egg wash (one egg beaten with a pinch of salt). Bake for 25 to
30 minutes or until golden brown. Cool
on wire racks. Drizzle with Eggnog Cream Cheese Frosting, if desired.
For frosting, combine 2 tablespoons softened butter, 2 tablespoons
softened cream cheese, 1 cup powdered sugar, and 2-3 tablespoons eggnog. Beat
until smooth, adding additional eggnog if needed.
Simply Scrumptious.
And now for the giveaway news that I'm sure you have been anxiously awaiting!
Freund Container & Supply has generously donated $100 gift certificates for each #ChristmasWeek blogger to give away!
Freund Container & Supply is the largest distributor of glass bottles, containers and wholesale packaging supplies online. Freund offers over 5000 items in stock every day, 98% same day shipping and low-price guarantees. Take a look at Freund’s wide selection of jars, tins, bottles and vials for all your crafting and food related needs!
This giveaway is for one $100 gift certificate to Freund
Container & Supply. Gift certificate will expire on March 31, 2013.
Gift certificate is a one-time use certificate and must be used in its
entirety; any leftover monies on the gift certificate will be forfeited. This
giveaway is open to both US and Canadian residents. However, it should be noted
that due to current International shipping rates, any Canadian winners will pay
higher shipping costs for orders. The giveaway will run from today, December
7th, 2012, through Wednesday, December 12th, 2012.
Please visit Fruend Container & Supply for entries into the contest. :)
Freund Container & Supply is also offering all
#ChristmasWeek blog readers 10% off purchases from now through March 31, 2013.
Simply enter code JINGLEME10 to receive your
discount!
***Disclaimer: This giveaway is being provided by Freund
Container & Supply. #ChristmasWeek bloggers have not been compensated
as part of this giveaway.***
If you'd like more chances to win a $100 gift certificate
from Freund, please make sure you visit today's blog posts from each
of the other #ChristmasWeek bloggers!
a Rafflecopter giveaway
Check 'em all out!
Christmas Apple Pie from Kim of Cravings of a Lunatic
Pumpkin Cheesecake Fried Pies from Jen of Juanita's Cocina
Chocolate Angel Pie from Liz of That Skinny Chick Can Bake
Undeclared Dish from Anuradha of Baker Street
Cheese Danish Pie from Kristen of Frugal Antics of a Harried Homemaker
Bakewell Tarts from Isabelle of Crumb
Grasshopper Pie from Erin of Dinners, Dishes and Desserts
Undeclared Dish from Erin of The Spiffy Cookie
Cinnamon Pecan Crescent Rolls from Ramona of Curry and Comfort
Banketstaaf (Dutch Christmas Log) from Heather of Girlichef
Eggnog and Cranberry Christmas Braid from Cathy of The Dutch Baker's Daughter
Raspberry Galette from Chung-Ah of Damn Delicious