Best Cranberry Walnut Braid Recipes

CRANBERRY-WALNUT BRAID

Steps:

• Stir 3 cups flour, sugar, yeast and salt in large bowl to blend. Add buttermilk, 2 eggs, melted butter and orange extract and stir vigorously until well blended. Gradually stir in enough hot water to form soft, slightly sticky dough. Transfer dough to floured work surface. Knead dough until smooth and slightly tacky but not sticky, adding more flour if necessary, about 7 minutes. Knead in dried cranberries 1/3 cup at a time; then knead in walnuts. Form dough into ball.
• Oil large bowl. Add dough to bowl, turning to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
• Lightly oil heavy large baking sheet. Punch down dough. Turn dough out onto floured surface. Divide dough into 4 equal pieces; then divide 1 dough piece into 3 equal pieces and reserve. Using palms of hands, roll out each of remaining 3 large pieces on work surface to 13-inch-long ropes. Braid ropes together. Tuck ends under and pinch together. Transfer braid to prepared baking sheet. Roll out each of reserved 3 small dough pieces to 10-inch-long ropes. Braid ropes together. Tuck ends under and pinch together. Brush large braid with some of egg glaze. Place small braid atop center of large braid. Brush small braid with some of egg glaze. Let rise uncovered in warm area until almost doubled in volume, about 1 hour 15 minutes.
• Preheat oven to 325°F. Brush loaf again with egg glaze. Bake until loaf is deep golden brown and sounds hollow when tapped on bottom, about 45 minutes. Transfer loaf to rack and cool at least 45 minutes before slicing. (Can be prepared ahead. Cool completely. Wrap tightly in foil and freeze up to 2 weeks. Uncover and thaw at room temperature.)

WALNUT CRANBERRY BRAID

Steps:

• On a sprayed or floured surface, roll dough into a 12x14-inch rectangle. With a clean ruler, gently mark a 4 inch strip lengthwise down the center. Spread butter on entire surface. Place apple pie filling down center of dough. Spoon cranberry sauce on top of filling. Top with 1/2 cup chopped walnuts. Make cuts from filling to dough edges at about 2-inch intervals. Alternating sides, fold strips at an angle across filling. Fold bottom edge towards filling and finish by stretching last strip and tucking under bottom end. Using both hands, lift onto a sprayed baking sheet. Cover with sprayed plastic wrap and let rise for 20-30 minutes. Remove wrap and bake at 350°F for 25-30 minutes or until golden brown. Place on rack to cool. Drizzle with icing and sprinkle with additional chopped nuts