Ingredients
1 package (1/4 ounce) active dry yeast1 cup warm water (110° to 115°)1 large egg, room temperature1/4 cup butter, softened1/4 cup sugar3 tablespoons buttermilk blend powder1 teaspoon salt1/4 teaspoon baking soda3 to 3-1/2 cups bread flourFILLING:1 package (9 ounces) condensed mincemeat1 cup waterICING:1/3 cup confectioners’ sugar2 teaspoons water1/8 teaspoon almond extract
Preparation
Dissolve yeast in warm water. In a large bowl, combine next 6 ingredients, yeast mixture and 1-1/2 cups flour; beat on medium speed 2 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, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, for filling, crumble mincemeat in a small saucepan; add water. Bring to a boil. Reduce heat; cook over medium-low heat until thickened, 20-25 minutes. Set aside to cool.
Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 14x4-in. rectangle. Spread a third of the filling down the center of each strip; bring the sides of each strip together over filling. Pinch seams to seal. Place strips, seam side down, on a greased baking sheet and braid. Pinch ends to seal; tuck under. Cover and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 350°. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool.
Combine icing ingredients; drizzle over braid.
