"Christmas bread almond filled challah" is a traditional European bread that is popular during the Christmas season. This bread is made with a yeast-based dough that is filled with a mixture of almonds, sugar, and spices. The bread is then braided and baked until golden brown. The result is a delicious, hearty bread that is perfect for sharing with family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
AUNT JUDY'S CHRISTMAS BREAD
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
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
CHRISTMAS BREAD (ALMOND-FILLED CHALLAH)
Make and share this Christmas Bread (Almond-Filled Challah) recipe from Food.com.
Provided by Belloo
Categories Yeast Breads
Time 4h30m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- Pour lukewarm (110oF) water into a small bowl. Add 1 teaspoon sugar and stir until dissolved. Sprinkle yeast over top. Do not stir. Let stand for 10 minutes, until mixture is foamy.
- Meanwhile, measure 3 cups flour into a large bowl. Using a fork, stir in 1/4 cup sugar and 2 tsp salt. Form a well in centre of mixture. Add eggs, oil and yeast mixture. Stir well, using a spoon, just until blended.
- Turn dough onto lightly floured surface. Knead dough with floured hands. When dough becomes sticky, liberally sprinkle flour on kneading surface. Continue kneading until dough forms a smooth satiny ball, about 10 minutes. By this time, you will have incorporated most of flour, and dough should bounce back when pressed with your finger.
- Place dough in a large oiled bowl. Roll around inside of bowl until dough is completely covered with a light coating of oil. Cover bowl with a piece of oiled waxed paper, topped by a damp cloth. Let stand in a warm place, such as on top of the refrigerator, until doubled in size, about 45 minutes.
- In the meantime, prepare filling. In a small bowl, blend ground almonds and sugar. Stir in egg white, milk and almond extract until thoroughly blended.
- Set aside.
- Punch down dough. Cover and let rise again until double in size, about 45 minutes.
- Divide dough into 3 equal parts. Roll into long strands. Flatten each strand with rolling pin. Spread almond filling over each strand to 1/4 inch from sides. Roll back into long strands.
- Place strands on a lightly greased baking sheet. And braid loosely. Tuck in ends.* Cover with a damp cloth and let dough rise until doubled in size, about 45 more minutes.
- Preheat oven to 400oF. Whisk egg yolk with water. Brush loaf with beaten egg yolk. Bake in centre of preheated oven until golden brown, about 30 minutes Place piece of foil paper over bread if browning too quickly.
- *You can also shape braid into a circle to form wreath and decorate with an icing sugar frosting, almonds and cherries.
ALMOND-FILLED BREAD
Make and share this Almond-Filled Bread recipe from Food.com.
Provided by Beloops
Categories Yeast Breads
Time 1h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 21
Steps:
- In a large bowl, dissolve yeast and 1 tsp sugar in warm milk.
- Let stand 5-10 minutes or until foamy.
- Stir remaining sugar, butter or margarine, salt and egg into yeast mixture until blended.
- Stir in 2 cups flour until combined.
- Stir in enough remaining flour to make a soft dough that comes away from side of bowl.
- On a lightly floured surface, knead in enough remaining flour to make a stiff dough.
- Knead 8-10 minutes or until smooth and elastic.
- Clean and grease bowl.
- Place dough in greased bowl, turning to coat all sides.
- Cover with a lightly damp towel.
- Let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
- To make filling, in a small bowl, blend ground almonds and sugar.
- Stir in egg white, milk and almond extract until thoroughly blended.
- Set aside.
- Grease a 9" x 5" loaf pan.
- Punch down dough.
- On a lightly floured surface, roll out dough to a 12" x 9" rectangle.
- Spread almond mixture over dough to within 1/2 inch of edge.
- Sprinkle chopped cherries and raisins over almond mixture.
- Roll, jelly-roll style, starting at 1 short end.
- Pinch ends to seal.
- Place filled loaf, seam-side down, in greased pan.
- Cover with a dry towel; let rise until doubled in bulk.
- Preheat oven to 375degrees.
- Beat egg with milk to make glaze.
- Brush top of loaf with egg-yolk glaze.
- Bake in preheated oven 35-40 minutes or until top is deep golden brown and loaf sounds hollow when tapped on bottom.
- Remove from pan; cool on a wire rack.
- To make icing, in a small bowl, stir powdered sugar and 1 tbsp water until smooth, adding more water if necessary.
- Spoon icing on top of loaf; decorate loaf with toasted almonds and cherry quarters.
- Let stand until icing is set.
Nutrition Facts : Calories 285.1, Fat 10.4, SaturatedFat 3.4, Cholesterol 41.3, Sodium 151.2, Carbohydrate 42.8, Fiber 1.9, Sugar 21.4, Protein 6.5
HONEY CHALLAH
I use these shiny beautiful loaves as the centerpiece of my spread. I love the taste of honey, but you can also add chocolate chips, cinnamon, orange zest or almonds. Leftover slices of this sweet challah recipe work well in bread pudding or for French toast. -Jennifer Newfield, Los Angeles, California
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (24 servings each).
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve yeast and sugar in 1 cup warm water. Separate two eggs; refrigerate two egg whites. Place remaining egg yolks and eggs in a large bowl. Add 2/3 cup honey, oil, salt, yeast mixture, 3 cups flour and remaining warm water; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain and pat dry. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in raisins. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until almost doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface. Divide dough in half. Divide one portion into six pieces. Roll each into a 16-in. rope. Place ropes parallel on a greased baking sheet; pinch ropes together at the top. , To braid, take the rope on the right and carry it over the two ropes beside it, then slip it under the middle rope and carry it over the last two ropes. Lay the rope down parallel to the other ropes; it is now on the far left side. Repeat these steps until you reach the end. As the braid moves to the left, you can pick up the loaf and re-center it on your work surface as needed. Pinch ends to seal and tuck under. For a fuller loaf, using your hands, push the ends of the loaf closer together. Repeat process with remaining dough. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes., Preheat oven to 350°. In a small bowl, whisk remaining egg whites and honey with water; brush over loaves. Sprinkle with sesame seeds. Bake 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to a wire rack to cool.
Nutrition Facts : Calories 125 calories, Fat 3g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 107mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use high-quality ingredients to ensure the best flavor and texture.
- Make sure the yeast is active before using it. If the yeast is not active, the bread will not rise properly.
- Knead the dough until it is smooth and elastic. This will help to develop the gluten in the flour, which will give the bread a chewy texture.
- Let the dough rise in a warm place until it has doubled in size. This will allow the yeast to work its magic and create a light and airy bread.
- Bake the bread at a high temperature for a short period of time. This will create a crispy crust and a soft and fluffy interior.
Conclusion:
Almond-filled challah is a delicious and festive bread that is perfect for any special occasion. With its rich flavor and beautiful appearance, this bread is sure to impress your friends and family. So next time you're looking for a special bread to make, give this almond-filled challah a try. You won't be disappointed!
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