Lunch: Holiday Braids Recipe

Ingredients

2 tablespoons active dry yeast
1 cup warm 2% milk (110 ° to 115 °)
4 eggs
1/2 cup butter, softened
1/3 cup sugar
2 tablespoons grated orange peel
1-1/2 teaspoons vanilla extract
1 teaspoon salt
4 to 5 cups all-purpose flour

Instructions

In a large bowl, dissolve yeast in warm milk. Add the eggs, butter, sugar, orange peel, vanilla, salt and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
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 until doubled, about 1 hour.
In a small bowl, beat cream cheese and brown sugar until smooth. Beat in the egg, orange peel and cinnamon; set aside.
Turn dough onto a lightly floured surface; divide in half. On greased baking sheets, roll each portion into a 15-in. x 9-in. rectangle. Spread filling down the center of each; sprinkle with pecans and cranberries.
On each long side, cut 3/4-in.-wide strips about 2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise until doubled, about 45 minutes.
Bake at 375 ° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over braids. Serve warm.

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