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Holiday Braid

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  Active dry yeast 1 (1 Package)
  Warm water 1⁄4 Cup (4 tbs) (105 To 115 Degree)
  Lukewarm milk 3⁄4 Cup (12 tbs), scalded, then cooled
  Sugar 1⁄4 Cup (4 tbs)
  Shortening 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Egg 1
  Raisins 1⁄2 Cup (8 tbs)
  Chopped almonds 1⁄2 Cup (8 tbs)
  Grated lemon rind 1 Teaspoon
  Ground mace 1⁄8 Teaspoon
  All purpose flour 3 3⁄4 Cup (60 tbs)
  Egg yolk 1
  Cold water 2 Tablespoon
  Powdered sugar 1⁄2 Cup (8 tbs) (Glaze)

Dissolve yeast in warm water in large bowl.
Stir in milk, sugar, shortening, salt, egg, raisins, almonds, lemon peel, mace and 1 3/4 cups of the flour.
Beat until smooth.
Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 1/2 hours.
Punch down dough.
Divide into 4 equal parts; roll 3 of the parts into 14-inch strips.
Place close together on lightly greased cookie sheet.
Braid loosely; pinch ends together and fold under.
Divide remaining part into 3 pieces and roll each into 12-inch strip.
Braid strips; place on large braid.
Cover and let rise until double, 45 to 60 minutes.
Heat oven to 350°.
Mix egg yolk and cold water; brush on coffee cake.
Bake until golden brown, 30 to 40 minutes.
Spread with Powdered Sugar Glaze while warm.

Recipe Summary

Difficulty Level: 
Holiday, Gourmet
Lacto Ovo Vegetarian
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes

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Holiday Braid Recipe