Best 6 Christmas Braid Yeast Bread Recipes

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Christmas is a time for celebration, family, and delicious food. Baking a Christmas braid yeast bread is a wonderful way to share the holiday spirit. This article will guide you through the process of creating a beautiful and flavorful Christmas braid yeast bread that will impress your friends and family. We'll provide you with a step-by-step recipe, tips for creating the perfect braid, and suggestions for fillings and toppings that will make your Christmas braid yeast bread truly special. Get ready to bake up a holiday tradition that will be enjoyed for years to come!

Check out the recipes below so you can choose the best recipe for yourself!

CHRISTMAS BRAID



Christmas Braid image

This holiday bread is easy to make, although the braiding takes a bit of practice. I serve it for evening coffees, then use the rest toasted for breakfast. I also give it as gifts-it's delicious with cheese-and it always goes over big at Christmas bake sales. My husband's a dairy farmer. I work as a bank teller and stenographer. At home, I enjoy cooking and crafts.

Provided by Taste of Home

Time 1h

Yield 3 breads.

Number Of Ingredients 12

5 to 5-1/2 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
2 cups whole milk
1/2 cup sugar
6 tablespoons butter, cubed
1 teaspoon salt
1 large egg
1 cup raisins
1 cup finely chopped mixed candied fruit
1/2 cup chopped nuts
1 large egg yolk
1 tablepoon water

Steps:

  • In a large bowl, combine 3 cups flour and yeast. In a saucepan, heat milk, sugar, butter and salt to 120°-130°; add to flour mixture. Add egg. Beat on low speed with electric mixture for 30 seconds; increase speed to medium and continue beating for 3 minutes. Stir in raisins, candied fruit, nuts an enough remaining flour to form a stiff dough. Turn out onto a floured surface and knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Divide dough in thirds, then divide each into thirds again. Roll each piece into a 15-in. rope. Place 3 ropes 1 in. apart on greased baking sheet. Begin braiding loosely in the middle and work toward the ends. Pinch ends together and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 30-40 minutes. Combine egg yolk and water; brush over braids. Bake at 350° for 20-25 minutes or until browned. Cool on wire racks.

Nutrition Facts :

AUNT JUDY'S CHRISTMAS BREAD



Aunt Judy's Christmas Bread image

A braided yeast bread filled with almond, pastry cream, and walnut fillings. This is a recipe that my aunt used to make every year for Christmas morning when the entire family would gather at her house. Now I make it for my family. It takes awhile to make and uses an insane amount of dishes, but it's worth it. So delicious!

Provided by Kathy Ellis

Categories     Bread     Yeast Bread Recipes

Time 3h30m

Yield 28

Number Of Ingredients 21

½ cup warm water
2 (.25 ounce) packages active dry yeast
1 tablespoon white sugar
1 cup cold butter
1 cup white sugar
2 cups warm milk
2 eggs, beaten
1 teaspoon salt
6 cups all-purpose flour
1 cup milk
3 tablespoons all-purpose flour
1 egg, separated
⅓ cup white sugar
½ teaspoon salt
½ cup butter, softened
1 cup white sugar
1 teaspoon almond extract
1 cup all-purpose flour
1 cup white sugar
1 cup chopped walnuts
½ cup butter, softened

Steps:

  • Mix water, yeast, and 1 tablespoon sugar together in a small bowl until yeast is raised and bubbly, 5 to 10 minutes.
  • Cream butter and 1 cup sugar together in the bowl of an electric stand mixer. Pour in warm milk and add yeast mixture, eggs, and salt; mix together. Mix in flour until just incorporated; do not knead dough.
  • Move dough to a large bowl and cover with a towel. Let rise until doubled in size, about 1 1/2 hours. Punch dough down and let rise for another 45 minutes.
  • While dough is rising, heat milk for pastry filling in a medium saucepan until warm, 2 to 3 minutes. Whisk in 3 tablespoons flour gradually. Beat egg yolk in a separate bowl and add a little of the warm milk mixture to temper it; whisk yolk mixture into milk mixture. Mix in sugar and salt. Cook until thickened, stirring constantly, about 5 minutes.
  • Let cool to room temperature, about 5 minutes. Cover the top with plastic wrap, touching the filling, to prevent skin from forming. Refrigerate until cool, 20 to 30 minutes.
  • Meanwhile, make almond filling by mixing butter, sugar, and almond extract together in a bowl until blended. Set aside.
  • Make nut crumb filling by crumbling flour, sugar, walnuts, and butter together in a bowl. Set aside.
  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 half sheet pans with parchment paper or silicone mats.
  • Divide the dough and fillings in 1/2 for 2 loaves. Set aside a small amount of nut filling to sprinkle on top of loaves.
  • Roll out 1/2 of the dough onto 1 of the prepared pans into a rectangle that fills the pan. Spread cream filling lengthwise down the middle 1/3 of the dough, leaving about 1 inch free on each short end. Sprinkle almond filling on top of cream, followed by nut crumb filling.
  • Make diagonal cuts into the dough on either side of the filling down each side, about 2 inches apart; don't cut too close to filling or it will leak out. Fold dough strips across the top of the filling, alternating each side, to make a braid. Tuck the 2 short ends into the braid to prevent leaking. Brush with reserved egg white and sprinkle with 1/2 of the reserved nut crumb filling. Repeat for second loaf.
  • Bake loaves in the preheated oven until golden, 20 to 30 minutes.
  • Remove from the oven and let cool for at least 20 minutes. Slice and serve.

Nutrition Facts : Calories 376 calories, Carbohydrate 50.8 g, Cholesterol 54.5 mg, Fat 17.2 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 9.1 g, Sodium 236.4 mg, Sugar 25.7 g

HOLIDAY BRAID



Holiday Braid image

My family devours this lovely, special yeast bread during the holidays. The braid gives it such a festive look. I make it year-round, eliminating the candied cherries and serving it as a breakfast bread. -Brenda Mowrey, Taylors, South Carolina

Provided by Taste of Home

Time 1h15m

Yield 1 loaf.

Number Of Ingredients 17

1 package (1/4 ounce) active dry yeast
1 cup warm milk (110° to 115°)
4 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
1 teaspoon grated lemon zest
1/4 teaspoon ground cardamom
1/2 cup butter
1 large egg plus 1 large egg yolk
1/2 cup chopped red and green candied cherries
1/4 cup raisins
1/4 cup chopped pecans
1 tablespoon water
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon milk
Additional candied cherries, optional

Steps:

  • In a small bowl, dissolve yeast in milk. In a large bowl, combine the flour, sugar, salt, lemon zest and cardamom. Cut in butter until crumbly. Add yeast mixture and whole egg; mix well. Stir in cherries, raisins and pecans. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 1 hour (dough will not double in size)., Punch dough down; divide into four pieces. Roll three pieces into 15-in. ropes. Braid ropes; place on a greased baking sheet. Divide last portion of dough in half; roll each into a 15-in. rope. Twist ropes. Press an indentation down the center of braided loaf; place twisted dough in indentation. Cover and let rise until doubled, about 30 minutes. , Beat egg yolk and water; brush over loaf. Bake at 350° for 20 minutes. Cover loosely with foil; bake 20-25 minutes more. Cool on a wire rack. Combine sugar and milk; drizzle over loaf. Decorate with cherries if desired.

Nutrition Facts :

CHRISTMAS BRAID (YEAST BREAD)



Christmas Braid (Yeast Bread) image

This is an bread recipe that has been passed through the generations and every person has their own version of it. My mom makes it. I make it, My daughters make it and everyone makes it differently but it's always delicious. The picture is one of mine I made last Christmas season ( I normally make many during the holiday season as they are requested) The recipe itself is not hard (few ingredients) but it required a lot of WAIT time . ENJOY!!

Provided by Deb S. @debs2005

Categories     Other Desserts

Number Of Ingredients 17

2 package(s) dry active yeast
1 cup(s) warm water (105-115 degrees)
1 cup(s) luke warm milk
2/3 cup(s) butter or margarine (softened)
2/3 cup(s) sugar
2 teaspoon(s) salt
2 - eggs
6-8 cup(s) all purpose flour (don't use all at once)
FILLING AND TOPPING
1 1/2 cup(s) brown sugar
1/4 cup(s) cinnamon
1 cup(s) chopped walnuts (optional)
1 bottle(s) maraschino cherries (large)
GLAZE
1-2 cup(s) confectioners sugar
1/4 cup(s) milk
2 teaspoon(s) of cherry juice or more or less to your liking

Steps:

  • Disolve yeast in warm water, stir in milk, sugar, butter, egg, salt and 2 cups of the flour. Beat until smooth. Stir in more flour to make dough plyable/easy to handle. Turn into greased bowl, Cover and put on top of stove to rise. Let rise 1.5 hours (until nearly double in size) Punch down, kneed again. Put back in bowl to rise another 1/2 hour or so. Turn out onto Floured area. Cut dough into halves or Thirds (I do halves) Each half gets split into thirds to roll out. Roll out each section, Spread butter, brown suger, walnuts. Roll up, place on (good insulated cookie sheet or baking sheet) don't want the bottom to burn or get too brown.) You place each of the three sections on a baking sheet and braid them together or make a design you feel confortable with. Once you have braided them make sure the ends are closed off..and bake the alotted time. When the breads come out.. Immediately brush butter on them. Brush or drizzle glaze mixture over the warm bread, when still on baking sheet, sprinkle brown sugar, cinnamon, walnut mixture over the top, decorate with cherries and let cool. This recipe makes two good sized braids. Keep one for yourself and give the other away.. Everyone loves this bread as it's not sickening sweet. Tip. Take breads out when lightly brown.. Don't over cook and you will have a more soft chewy inside to the bread.
  • Make a mixture of the filling up while your bread dough is rising. You can also put chop up some of the cherries and put that in your filling if you like. When it is time to roll your dough you will butter it and spread this mixture before you roll up each section and make your braids.
  • For the Glaze I generally don't even measure.. I just mix up some confectioners sugar and milk to a smooth consistancy and add a little cherry juice to the mixture for flavor and color. Should be a pale pink color. When the bread comes out. Brush butter over the bread first then when you take the bread off the cookie sheets and put it on a plate or container of your choice you can decorate it by drizzling or brushing on the glaze, sprinkling any left over topping mix over and placing the cherries. I also drizzle more glaze after I have put on my cherries. This bread is soooo good!!

BRAIDED SWEET BREAD



Braided Sweet Bread image

This recipe comes from my best friend's aunt. It is a wonderful, chewy sweet bread that I can't keep my hands off of whenever I make it! Just a great, simple sweet bread recipe.

Provided by Manda

Categories     Yeast Breads

Time 2h35m

Yield 2 loaves

Number Of Ingredients 8

1/4 cup water
1 1/2 cups warm milk
1 package dry yeast
4 tablespoons margarine, melted
1/2 cup sugar
1 1/2 teaspoons salt
4 1/2 cups flour (use more to knead)
1 beaten egg

Steps:

  • Mix together water, warm milk, and yeast.
  • Add melted margarine, sugar, salt and flour.
  • Knead dough, place in bowl, cover and let rise in warm place 1 hour.
  • Divide dough into 6 parts.
  • Shape dough into 6 long pieces (length of baking sheet).
  • On baking sheet, braid 3 of the pieces together like you would hair, then braid remaining 3 pieces together.
  • Cover and let raise 1 more hour.
  • Brush beaten egg on top and bake at 350 degrees for 30-40 minutes.

CHRISTMAS TREE BREAD



Christmas Tree Bread image

From Sunset Magazine in the early 1960's. I've been looking for this recipe for years, finally found it on a blog online! A traditional Christmas morning sweet bread.

Provided by Beth Gray

Categories     Breads

Time 2h20m

Yield 3 loaves, 14-16 serving(s)

Number Of Ingredients 13

1/2 cup warm water
1/2 teaspoon saffron thread
2 (1/4 ounce) envelopes active dry yeast
4 eggs, slightly beaten
1 2/3 cups evaporated milk (1 large can)
1 1/2 cups sugar
1 cup butter, melted and cooled
1 teaspoon salt
9 cups flour, approx
1 (16 ounce) jar maraschino cherries
2 cups powdered sugar, sifted
2 -3 tablespoons cream or 2 -3 tablespoons half-and-half
1 teaspoon white vanilla extract

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.

Nutrition Facts : Calories 683.2, Fat 18.4, SaturatedFat 10.7, Cholesterol 106.4, Sodium 315.9, Carbohydrate 117.1, Fiber 3.4, Sugar 51.1, Protein 12.8

Tips:

  • Use high-quality ingredients for the best flavor and texture.
  • Make sure your yeast is active before using it.
  • Knead the dough until it is smooth and elastic.
  • Let the dough rise in a warm place until it has doubled in size.
  • Braid the dough gently to avoid tearing it.
  • Bake the bread in a preheated oven until it is golden brown.
  • Allow the bread to cool slightly before slicing and serving.

Conclusion:

A Christmas braid is a delicious and festive bread that is perfect for the holiday season. With a little planning and effort, you can easily make this beautiful and tasty bread at home. So get creative and have fun with your Christmas baking!

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