Razzle Dazzle Recipes * Christmas Bread Recipes
"Your Source for Christmas Recipes Online"
Cranberry Orange Nut Bread Recipe
2 C. all-purpose flour
3/4 C. sugar
1 1/2 t. baking powder
3/4 t. salt
1/2 t. baking soda
1/4 C. butter, softened
1 T. grated orange peel (orange part only)
1/4 C. orange juice
1 C. fresh or frozen cranberries, chopped
1/2 C. chopped nuts
1/2 C. miniature chocolate chips
Heat oven to 350° F. Grease bottom of 9 x 5 x 3-inch loaf pan.
Mix flour, sugar, baking powder, salt and baking soda in a large bowl. Stir in
butter until mixture is crumbly. Stir in orange peel, orange juice and egg just
until all flour is moistened. Stir in cranberries, nuts and chocolate chips.
Spread in pan.
Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean.
Loosen sides of loaf from pan; remove from pan. Cool completely on wire rack
Makes 1 loaf.
Christmas Stollen Recipe
12 oz. Golden Raisins
1/4 C. Rum, optional
2 packages Active Dry Yeast
3 C. warm Milk, divided
2/3 C. plus 1 T. Sugar
1/2 C. Butter
8 - 10 C. All-purpose Flour
1 1/4 t. Salt
3/4 t. Nutmeg
3/4 t. Ground Cinnamon
1 1/2 C. sliced Almonds
3 C. Assorted Dried Fruit
1/2 C. Glace Cherries
1/4 C. Butter
1/2 C. Powdered Sugar
Soak raisins in rum, or plump in boiling water to cover. Combine yeast, 1 cup
warm milk and 1 tablespoon sugar. Stir until dissolved. Mix eggs and remaining 2
cups of milk. Add to yeast mixture.
In large bowl, combine yeast mixture, remaining sugar, butter,
2 cups of flour, salt, nutmeg (preferably freshly grated), cinnamon, grated zest
from orange and lemons, almonds, cut-up dried fruit (may be apples, peaches,
apricots, pears, prunes or pineapple) and quartered glace cherries. Stir in
remaining 6 cups of flour.
Turn out and knead 5-10 minutes, adding flour as needed (up to
1 1/2 cups). If kneading in mixer, knead until dough clings to hook. Wash, dry
and lightly grease bowl. Return dough to bowl, cover and let rise in warm place
until doubled in bulk (1-2 hours). Punch dough down and knead 3 additional
Divide and shape into free-form loaves on greased baking
sheet. Let rise again (approximately 45 minutes). Bake at 350° F. for 30 - 45
minutes. Cool on wire rack. Brush tops of warm loaves with melted butter, then
sprinkle with powdered sugar.
Candy Cane Coffee Cakes Recipe
For Sour Cream Yeast Dough:
2 C. dairy sour cream
2 packages active dry yeast
1/2 C. warm water (105 to 115° F)
1/4 C. butter or margarine, softened
1/3 C. sugar
2 t. salt
6 C. all-purpose flour, about
For the cake:
1 1/2 C. finely chopped dried apricots
1 1/2 C. finely chopped maraschino cherries
soft butter or margarine
2 C. confectioner’s sugar, sifted
2 T. water
For sour cream yeast dough:
Heat sour cream over low heat just until lukewarm.
Dissolve yeast in the warm water. Stir in sour cream, butter, sugar, salt, eggs
and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to
make it easy to handle.
Turn dough onto well-floured board. Knead until smooth, about 10 minutes. Place
in greased bowl. Turn once to bring greased side up. Cover. Let rise in warm
place until double, about 1 hour. To test for rising, stick two fingers in
dough. If holes remain but top stays smooth, dough is ready.
Heat oven to 375° F. Punch down dough: Divide into three equal parts.
Roll each part into a rectangle, 15 x 6 inches. Place on greased baking sheet.
With scissors, make 2-inch cuts at 1/2-inch intervals on both long sides of the
Combine apricots and cherries. Spread 1/3 of the fruit mixture down the center
of each of the rectangles. Crisscross strips over the filling. Stretch dough to
22 inches. Curve to form a “cane.”
Bake 15 to 20 minutes or until golden brown. While warm, brush with butter and
drizzle canes with Thin Icing. If desired, decorate with cherry halves or
For thin icing:
Blend 2 cups powdered sugar with about 2 tablespoons water. If icing is too
stiff, add water a drop at a time. If too thin, add more powdered sugar a little
at a time.
Yield: This recipe makes 3 cakes.
Double Chocolate Braided Bread
2 packages Dry Yeast
1/2 C. Sugar, divided
2 C. lukewarm Water
3 T. Unsalted Butter, softened
1 large Egg Yolk
About 7 C. All-purpose Flour
1 T. Salt
2 T. Unsweetened Cocoa Powder
1 C. 1/2-inch chunks of Bitter Chocolate or large Chocolate Chips (8 oz.)
Semolina for dusting
Dissolve the yeast and 1 tablespoon of the sugar in the water in the bowl of an
electric mixer. Let sit a few minutes, then add the butter and egg yolk and stir
with the paddle. Slowly add 6 cups of flour, salt, remaining sugar and cocoa.
(Add more flour as necessary.) Change to the mixer's dough hook, and knead until
the dough becomes smooth.
Turn the dough onto a floured board, knead the chocolate chunks or chips into
the dough, and form into a smooth round. Put in a greased bowl, cover, and let
rise for 2 to 2 1/2 hours, until the dough doubles in bulk.
Punch the dough down and divide into 6 equal parts on a floured board. Let rest
for 20 minutes.
Roll 3 pieces of dough into "sausages" about 12 inches long and 2 inches wide.
Line up the 3 pieces side by side, then pinch the ends together. Repeat with the
other 3 pieces. Place the 2 loaves on a cookie sheet sprinkled with semolina.
Cover with a moist towel and let rise for an hour, until the dough doubles
Preheat the oven to 375° F. Fill a pan with hot water and place on the lower
shelf of the oven. Bake the breads on the upper shelf for 20 minutes. Then lower
the oven to 350° F. and bake another 20 minutes or until the bread sounds hollow
when topped. Serve warm.
Makes 2 loaves.
Cranberry Scones Recipe
1/4 C. dried cranberries
Grand Marnier to cover cranberries
1 C. flour
1 T. baking powder
Pinch of salt
4 T. cold butter, cut in small pieces
1/2 C. heavy cream
3 T. sugar
1 tbsp. water
Marinate the cranberries in the Grand Marnier overnight.
Preheat oven to 350° F. In a medium bowl, sift the flour, baking powder and salt
together. Using your fingers, rub the butter into the flour mixture until the
texture is sandy. Stir in the cranberries.
Make a well in the center of the flour mixture and add the cream and sugar,
stirring until the sugar is dissolved. Mix the flour and the cream together
lightly. Divide dough in half.
On a lightly floured surface, roll each half out to a circle 1/4 inch thick. Cut
each circle in four wedges. Place wedges 1 inch apart on a greased baking sheet.
In a small bowl, combine egg and water and brush over wedges.
Bake 15 to 20 minutes or until golden brown.
Makes 8 scones.
Cinnamon Swirl Bread Recipe
4 C. all-purpose flour
2 t. baking powder
2 t. baking soda
1 t. salt
2 heaping T. sugar
1 heaping T. cinnamon
1 C. shortening
2 C. sugar
2 t. vanilla
2 C. buttermilk
In a medium bowl, mix together flour, baking powder, baking soda and salt and
In a small bowl, combine sugar and cinnamon and set aside.
In a large bowl cream together shortening and sugar. Mix in eggs and vanilla.
Add buttermilk and the flour mixture. Mix well.
Grease two standard loaf pans. Using half of the batter mix, divide evenly,
putting 1/4 in each pan. Sprinkle 1/4 of the cinnamon sugar mix over the batter
in each pan and swirl with knife or spatula. Divide the remaining batter between
the two pans. Sprinkle with the remaining cinnamon sugar mix. Swirl to mix.
Bake at 350° F. for about 1 hour or until toothpick inserted in center comes out
clean. Cool in pan for 5 minutes. Turn out on wire rack to cool completely.
Yield: 2 loaf pans
Christmas Stollen Recipe
1 T. active dry yeast
2/3 C. warm milk (110° F.)
1 large egg
1/3 C. white sugar
1/2 T. salt
1/3 C. butter, softened
2 1/2 C. bread flour
1/3 C. currants
1/3 C. sultana raisins
1/3 C. red candied cherries, quartered
2/3 C. diced candied citron
6 oz. marzipan
1 T. confectioners' sugar
1 t. ground cinnamon
In a small bowl, dissolve yeast in warm milk. Let stand until
creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with the egg, white sugar, salt,
butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a
time, stirring well after each addition. When the dough has begun to pull
together, turn it out onto a lightly floured surface, and knead in the currants,
raisins, dried cherries, and citrus peel. Continue kneading until smooth, about
Lightly oil a large bowl, place the dough in the bowl, and turn to coat with
oil. Cover with a damp cloth and let rise in a warm place until doubled in
volume, about 1 hour.
Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly
floured surface. Roll the marzipan into a rope and place it in the center of the
dough. Fold the dough over to cover it; pinch the seams together to seal. Place
the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth
and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven
to 350° F.
Bake in the preheated oven for 10 minutes, then reduce heat to 300° F., and bake
for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a
wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the
Czech Christmas Hoska Recipe
1 (0.6 ounce) cake compressed fresh yeast
1/4 C. warm water
1/2 C. white sugar
1/2 C. butter
1 egg, beaten
1 t. salt
2 C. scalded milk
6 C. all-purpose flour
1 pinch ground ginger
1 pinch ground mace
1/8 gram dried orange zest
1/2 C. golden raisins
1/2 C. candied mixed fruit peel
1/2 C. blanched slivered almonds
1 egg yolk
1 T. milk
2 T. confectioners' sugar
Dissolve yeast in warm water.
In a large bowl, cream sugar and butter. Add beaten egg and salt. Stir in cooled
milk, and then the yeast. Add l l/2 cups sifted flour; beat to smooth batter.
Cover and let rise until light, about one hour.
Stir spices and dried orange zest into the sponge. Add 4 l/2 cups of flour to
make a soft dough. Place on a lightly floured board, and knead until smooth and
elastic. Knead in raisins and candied peel. Put in a well oiled bowl, and turn
once to coat the surface of the dough. Cover. Set aside to rise until double in
bulk, about 2 hours.
Divide dough into ten parts, roll into desired lengths, and let rise about l5
minutes. On a heavily greased baking sheet, make a braid of three parts,
beginning in the center and working braid loosely toward each end. Pinch ends
together. Twist the remaining two pieces together, and place on the base of the
braid. In a small bowl, beat together egg yolk and milk; brush the loaf with
this mixture. Sprinkle sliced almonds over the loaf. Repeat process for second
loaf. Let rise about 45 minutes.
Bake at 350° F. for 45 minutes. Transfer bread to a wire rack, and cool
completely. Cover while cooling with a tea towel to make a soft crust. Sprinkle
with confectioners' sugar.
Lemon-Cardamom Loaf Recipe
4 1/2 - 5 C. flour
2/3 C. sugar, divided
2 packages rapid-rise yeast
2 1/2 t. grated lemon peel
1 t. ground cardamom
3/4 t. salt
1/2 C. butter or margarine, divided
1/2 C. water
1/3 C. milk
Powdered sugar to sift over top
In large bowl, combine 2 cups flour, 1/3 cup of the sugar, undissolved yeast,
lemon peel, cardamom and salt. Cut 1/4 cup butter into pieces; heat cut-up butter,
water and milk until warm (105-115 degrees). Butter does not need to melt. Stir
into dry ingredients. Stir in eggs and enough remaining flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about 6-8
minutes. Cover; let rest on floured surface 10 minutes.
Divide dough into 30 equal pieces; roll into balls. Evenly layer 10 balls in
bottom of greased 10-inch tube pan with nonremovable bottom. Melt remaining
butter. Drizzle about 1 1/2 tablespoons melted butter over balls; sprinkle with
2 tablespoons remaining sugar. Repeat layers twice. Cover tightly with plastic
wrap; refrigerate 2 to 24 hours.
Remove from refrigerator; uncover dough and let stand 10 minutes. Bake at 375°
F. for 40-40 minutes or until done, covering with foil after 30 minutes to
prevent excess browning. Let cool in pan on wire rack 10 minutes. Invert onto
serving plate. Sift powdered sugar over tops and sides of warm loaf. Cool
Makes 1 coffeecake.
Cheesy Bread Sticks Recipe
1 C. warm milk
2 3/4 C. flour
3 T. sugar
1 1/2 t. salt
1 T. active dry yeast
1/4 C. butter
1/3 C. grated sharp cheese
Bread Machine Instructions:
Heat milk to lukewarm (90 - 100° F.). Place milk, flour, 3 tablespoons sugar,
salt, yeast, and 2 tablespoons butter in bread machine according manufactures
directions or in the order listed. Set machine to dough setting and knead.
Machine will knead approximately 10 - 15 minutes. Allow bread to rise in machine
until double in bulk.
Heat milk to lukewarm. Add yeast, 3 tablespoons sugar and stir. Soften 2
tablespoons butter and add. Gradually stir in flour and salt until all flour is
added. Turn dough out on a slightly floured surface and knead until smooth and
satiny and tiny air bubbles form just under the surface of the dough. Place in a
clean buttered bowl, cover, place in warm location and allow to rise until
double in bulk.
Finishing for both Methods:
Remove dough from pan or bowl and knead to remove excess air. Roll dough out on
a slightly buttered surface into approximately a 10 x 15 inch rectangle. Soften
remaining butter and spread over top of dough. Sprinkle with cheese and garlic
salt to taste. Using a sharp knife or a pizza cutter, cut rectangle into 12
strips. Hold each strip of dough by the ends and twist into 2 - 4 times. Place
dough twists on a greased cookie sheet. Brush with additional butter and
sprinkle with additional garlic salt, if desired. Allow dough to rise 5 minutes.
Bake at 350° F. for 15 - 20 minutes or until lightly browned.
Bread Stick Dip:
1 can (8 oz.) tomato sauce
1/16 t. dried oregano leaves
1/8 t. ground thyme
1/4 t. Italian seasoning
1/8 t. garlic powder
1/2 t. sugar
Combine all ingredients and heat.
Recipes makes 12 breadsticks.
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