Christmas Sweet Bread Recipes

SWEET BREAD RECIPE

Steps:

• Check the yeast: (see footnotes if you'd like to make this dough in the breadmaker)Dissolve 2 tsp of yeast with 1/2 cup milk and 1 tsp of sugar from the overall amount and leave in a warm location until frothy, about 10-15 minutes. If the mixture does not froth up and rise, discard the yeast and start over when you have a fresh batch of dried yeast.
• Combine all ingredients:Into a bowl of a mixer sift 3 cups of flour. Then add 1/3 cup sugar, remaining 1/2 cup warm milk, 4 egg yolks, 2 tbsp sour cream, 1 tbsp vanilla extract, and the risen yeast mixture. By hand, using a spoon or the hook of the mixer quickly mix the ingredients until a rough, shaggy mixture forms.
• Knead: Then, attach the hook back to the mixer and knead on low speed (speed 2 to 3 on a Kitchenaid mixer) for about 20 minutes or until the dough stops sticking to the side of the bowl, feels elastic, and is tacky to touch. If the dough is properly kneaded a small piece can be stretched into a see through "window" without tearing.Pro tip: Do not overknead past a point where the dough is elastic and stretchy. If the gluten is overworked it will tear, leaving you with a chunky dough that doesn't have the strength to hold a good rise of the dough.
• Add 3 oz of butter and 1/4 tsp of the salt and knead it into the bread until no streaks of butter are seen, (~5-7 minutes). Sometimes tearing the dough into chunks helps to incorporate the butter easier/faster.
• 1st Rise: Oil the sides of the bowl and the dough. Cover the bowl with a kitchen towel and leave in a warm place to rise until doubled in size, about 1.5 hours. Boil a cup of water in a microwave for several minutes. Remove the cup with water. Place the bowl with the dough in the warm microwave for the dough to rise. This gives the dough a nice warm place without being too hot.
• Shape: This recipe makes one large braid. To make two smaller sweet yeast bread loaves divide the dough into two, then shape two separate braids instead of one like the recipe instructs.Once risen, divide the dough into 3 equal pieces. Weighing the dough is the best way to divide the dough evenly. Next, roll each piece into a tight ball, then into a 20-inch log. If the dough is hard to stretch or it springs back too much, cover with a tea towel leave for 10-15 minutes. This will relax the gluten and make it easy to roll.Pinch the ends of the 3 strands together at one end, then braid them into a braid pinching the ends together as well. Now, tuck both ends of the braid underneath itself slightly to give it a better shape.
• 2nd Rise: Transfer the sweet yeast braids to a 12"x18" baking sheet pan. Space them evenly. Cover with a clean tea towel. Transfer to a warm place once again until the braid doubles in size.
• Prep before baking: Once doubled in size preheat the oven to 350F with the baking rack centered. Brush the braid with a whisked egg yolk and water and sprinkle with sesame seeds or poppy seeds if you wish. Applying the egg yolk mixture several times will give you a darker glaze once baked.
• Bake the braid for about 30-35 minutes or until the top is golden brown. You can also check for doneness with a thermometer. The center of the thickest part should register 195°F. If the top starts to brown before the inside registers 195F, loosely tent the sweet yeast bread with foil.Once baked, remove from the oven to a cooling rack and cool completely before cutting or eating.

CHRISTMAS BREAD

Steps:

• In a large bowl, dissolve yeast in water. Add the evaporated milk, sugar, shortening, salt, eggs and 2 cups of flour; beat until smooth. Stir in mixed candied fruit and enough remaining flour to form a soft dough (do not knead). , Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. Turn onto a floured surface; knead 3-4 minutes. Pat evenly into a greased 10-in. tube pan. Cover and let rise in a warm place until nearly doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pan to cool on a wire rack. , Combine the confectioners' sugar, vanilla and enough milk to reach desired consistency; drizzle over bread. Garnish with additional candied fruit if desired.

CHRISTMAS TREE BREAD

Steps:

• Add saffron threads to warm water, let steep. In a large bowl, dissolve yeast in 1/2 cup warm water (add a pinch of sugar to proof yeast). Add eggs, evaporated milk, drained and crushed saffron threads, salt and sugar. Beat with mixer or whip until saffron is diffused. Gradually add 4 1/2 cups flour, beating until dough is smooth and elastic. Stir in butter until blended. Add 4 cups more flour, or enough to make a stiff dough. Sprinkle 1/2 c flour on board turn dough out, cover with bowl, and let rest 15 minutes. Knead until smooth and elastic; add more flour sparingly if needed. Put dough into greased bowl, turn to grease top, cover tightly with plastic wrap and refrigerate overnight or longer. Divide into 3 equal portions. Makes 3 loaves.
• For each tree, roll strands of dough approximately 3/4" in diameter; shape tree on greased cookie sheet, cover and let rise approximately 25 minutes in a warm place. Decorate with dried cherries and brush with beaten egg if desired. Bake at 375 for approximately 20-25 minutes. Watch closely as oven vary.
• Branch tree: divide dough for one tree into 16 equal pieces; roll each piece into a 12" strand. Cut two 5" pieces from first strand to form top pair of branches; curl one end of each and bring cut ends together at center to form top of tree. Save excess dough. Arrange succeeding pairs of branches so each curled end extends 1/2" beyond last curl and just touches it. Make 8 or 9 pairs. Roll 8" long strand of dough to fit below last row of branches - leave ends uncurled. Roll saved dough into three thin strands about 20"; long; braid for trunk.
• Spiral tree: divide dough into 22 parts. Roll each piece into a 6"strand. Turn 21 strands into snail coils; arrange coils into pyramid, 1, 2, 3, 4, 5, 6. Curl remaining strand into "S" shape for trunk.
• Scroll tree: roll pieces of douch into 1 each: 6, 8, 10, 12, 14, and 16" lengths, reserving trimmings. Curl both ends of each strand. Shape 6" strand into tree top with ends just slightly curled. Place next longest strand beneath first so that curled ends just touch first and extend approximately 3/4 beyond. Repeat with each succeeding strand until all are used. With reserved dough and trimmings, make "S" shaped trunk and place at base of tree. Also curl "snails" and center between branches.
• For icing:.
• mix together all ingredients. Add more cream if necessary to obtain spreading consistency. Drizzle thinly over warm bread.
• Makes 2 cups, enough for 3 loaves depending on taste.

25 SWEET BREAD RECIPES FOR HEAVENLY BREAKFASTS

Steps:

• Serve up your favorite sweet bread recipe for breakfast, brunch, dessert, or a snack with coffee!