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- 1 cup eggnog
- 1/4 cup butter
- 1 (.25 ounce) package instant
- yeast (2 1/4 teaspoons)
- 1 egg, room temperature, slightly
- beaten
- 3 1/4 to 3 1/2 cups flour (I use
- bread flour, but you can use all purpose)
- 1/2 teaspoon salt
- 1 cup brown sugar, packed
- 1 tablespoon cinnamon
- 1/2 cup butter, softened
- 3/4 cup chopped fresh cranberries
- Heat the eggnog and 1/4 cup butter
- in a small saucepan until butter is melted. Remove from heat. Let cool until
- temperature is about 110 degrees F (like bathwater warm).
- In a large mixing bowl, combine
- eggnog mixture with yeast, egg, and 2 cups of the flour and the salt; beat
- well. Add the remaining flour, 1/2 cup at a time, stirring well after each
View Full Recipe at The Dutch Baker's Daughter
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