Koledna Pitka is a traditional Bulgarian Christmas bread.

It is quite simple, but delicious. Sweet, enriched dough layered with butter. The shape of it makes it a great centrepiece for your festive meal. The design is definitely unique I am sure you would agree. 

Although not traditional – you could fill the individual buns with various fillings instead of just butter. If you have seen any of my recipes, then you will know that traditional is not always what we do here.

I would definitely try using some apple sauce in between the layers or perhaps turn this into a cinnamon bun star by using softened butter mixed with cinnamon and clove for extra fragrant spice.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

300g (10.5oz) strong white bread flour

1 medium sized egg

50g (1.75oz) soft butter

40g (1.4oz) sugar

3g (0.1oz) dry yeast or 3x the amount of fresh yeast

6g (0.2oz) salt

120g (4.2oz) cold milk

To learn more about dough temperature control click here.

1 egg yolk mixed with 1 teaspoon of milk for glazing

Butter for brushing between the layers

Melted butter for brushing after baking

Method

1. In a bowl add the milk, salt, yeast, sugar, butter, egg and mix well to dissolve the sugar and hydrate the yeast.
2. Add the flour and mix to a dough.
3. Knead for around 5 – 7 minutes. Desired dough temperature 26-27C (79-80F).
4. Cover and proof for 1 hour.
5. Fold.
6. Proof for another 1 hour.
7. Divide the dough into 6 equal pieces and preshape into rounds.
8. Rest for 30 minutes.
9. Roll out 5 of the dough balls, brush with butter, cut in half and roll up. You should end up with 10 layered buns. Shape the one remaining dough piece into a round bun. Place the round bun on a tray and arrange the 10 rolls around it.
10. Cover and proof for 1 – 1.5 hours. During this time preheat your oven to 160C (320F) fan on.
11. Brush with the egg yolk & milk glaze twice. Score.
12. Bake for 30 minutes until puffed up and golden brown all over.

Brush with melted butter once ready and enjoy!

Perhaps one of the most well-known Christmas breads. It dates back to the 15th century.

Stollen is a traditional German festive bread. Filled with dried fruit and nuts. Flavoured with nutmeg, orange, and cardamom. And a whole log of marzipan running through the middle. These is a lot going on, but it all works together well making this bread super delicious. 

More dense than other breads because of all the ingredients weighing it down. It contains more dried fruit and marzipan than flour. The Germans got their priorities straight on this one.

Make sure you let this bread ferment properly. The relatively large amount of sugar slows down fermentation as the sugar competes with the yeast for water. 

If your dough is not rising during the given time, then leave it for longer. Between the sugar slowing fermentation and the fillings weighing it down this bread takes around 7 hours of total fermentation time. The conditions in your kitchen may be different. If it is warmer, then it may rise more rapidly. If it is cooler, then it may take longer. Bake the bread when the bread is ready, not when you are ready.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

210g (7.4oz) strong white bread flour, cold

5g (0.17oz) dry yeast or 3x the amount of fresh yeast

1 egg yolk, cold from the fridge

60g (2.1oz) soft butter

15g (0.5oz) milk powder *optional

25g (0.9oz) sugar

3g (0.1oz) salt

1g (0.03oz) nutmeg

2g (0.07oz) cardamom

2 oranges worth of zest

30g (1oz) toasted sliced almonds

100g (3.5oz) cold water

To learn more about dough temperature control click here.

230g (8.1oz) mixed dried fruit. I used a mix of pineapple, apricots, pears, strawberries & mango. This should also be refrigerated.

Filling –

100g (3.5oz) marzipan, shaped into a long log

To finish –

Melted butter for brushing

Icing sugar for sprinkling

Method

1. In a bowl combine the water, yeast, egg yolk, milk powder, sugar, salt, nutmeg, cardamom, orange zest and mix well. Add the flour and mix to a dough.
2. Knead for 3 minutes. Add the butter & knead for another 6 minutes. Add the dried fruit & knead for another 6 minutes. Desired dough temperature 26-27C (79-80F).
3. Cover and ferment for 3 – 3.5 hours.
4. Flatten the dough out and place the marzipan log in it. Fold over.
5. Cover & ferment for 3 – 3.5 hours. During the last hour of fermentation preheat your oven to 160C (320F) fan on.
6. Bake for 40 – 50 minutes or until internal temperature reads 94C (200F).
7. Brush the loaf with the melted butter all over while still hot.
8. Sprinkle with icing sugar generously all over.

Let it cool down completely & enjoy!

This bread can also be made a couple of weeks ahead of time. The butter and sugar crust will prevent it from drying out. You can wrap it up in some foil to keep it fresh. 

In commercial bakeries they actually dunk the whole loaf in melted butter and then coat it generously with powdered sugar.

You could say that I am biased because I grew up in Eastern Europe, but I do think that this is one of the tastiest Christmas breads out there.

It might not have the texture of Italian panettone or the complex flavour of German stollen. But it does make up for it with the simplicity of using basic ingredients and getting the most out of them. Butter, cinnamon and vanilla in the dough give it a nice softness and mild fragrance. The filling made of apples, pears, prunes, and apricots is a combination that works so well.

Make sure to let it rise well before baking. This bread is weighed down by the filling, so leaving it to ferment for a sufficient amount of times is extremely important. If it is not rising, perhaps because you kitchen is cooler, then leave it for another 30 – 60 minutes. You do not want to suffer through the disappointment of a dense loaf, trust me! 

Watch the video down below for detailed instructions.

Ingredients

For the dough –

300g (10.5oz) strong white bread flour

2 egg yolks *cold from the fridge

50g (1.75oz) soft butter

6g (0.2oz) salt

3g (0.1oz) dry yeast or 3x the amount of fresh yeast

40g (1.4oz) sugar

2g (0.07oz) cinnamon

2g (0.07oz) vanilla paste or syrup

140g (5oz) milk at 8C (46F) if your kitchen is between 22-24C (71-75F)

To learn more about dough temperature control click here.

For the filling –

1 large apple, diced

40g (1.4oz) chopped dried prunes

40g (1.4oz) chopped dried pears

40g (1.4oz) chopped dried apricots

30g (1oz) sugar

20g (0.7oz) butter

For the glaze –

150g (5.3oz) icing sugar

2 lemons worth of juice

Couple of drops of vanilla syrup for flavour

Method

1. Combine all the filling ingredients in a small pan & cook on medium heat until thick – around 10 – 15 minutes. Set it aside to cool down completely.
2. In a bowl combine the milk, yeast, salt, sugar, cinnamon, vanilla & egg yolks. Mix to dissolve the sugar and hydrate the yeast.
3. Add the flour and mix to a dough.
4. Knead for 3 minutes. Tear in the butter and knead for another 3 – 4 minutes. Desired dough temperature 26-27C (79-80F).
5. Cover and proof for 1 hour.
6. Fold.
7. Cover and proof for 1 more hour.
8. Roll the dough out to a large rectangle. Spread the filling all over leaving an edge. Roll it up, brush the edge with water and seal it. Shape. See video!
9. Place on a parchment paper covered tray, cover and ferment for 1.5 – 2 hours. During the final hour of fermentation preheat your oven to 160C (320F) fan on. Make sure the loaf has puffed up well before baking. If you must leave it for longer, then do so.
10. Bake for 50 minutes. Or until internal temperature reads above 94C (200F).
11. Make the glaze by adding a drop of vanilla to the icing sugar and then add the lemon juice and mix. Add a few drops of water if needed until you get a runny consistency. Mix until no lumps left.
12. Place the loaf on a rack and spread the sugar glaze all over.

Let it cool down and enjoy!

Cozonac cu nuca is a traditional Romanian Christmas bread. Filled with nuts, cocoa and citrus.

The flavour is outstanding. I had never tried such a combination, but now I love it. The dough is sweet and soft, and quite similar to brioche. Make sure to leave it fermenting long enough during the final proof, so that is puffs up well before you bake it. You do not want this to be dense.

Come to think of it actually there is another bread that combines cocoa. citrus and nuts. It is the Italian Easter bread called Gubana. Be sure to check it out on the festive breads page where I have many different celebrational bread recipes from all over the globe.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

250g (8.8oz) strong white bread flour

1 egg (cold from the fridge)

1 lemon worth of zest

3g (0.1oz) dry yeast or 3x the amount of fresh yeast

5g (0.2oz) salt

40g (1.4oz) sugar

50g (1.75oz) soft butter

110g (3.9oz) cold milk

To learn more about dough temperature control click here.

For the filling –

180g (6.3oz) ground walnuts

60g (2.1oz) sugar

60g (2.1oz) milk

5g (0.2oz) cocoa powder

5g (0.2oz) lemon juice

1 lemon worth of zest

Method

1. To make the filling add the milk, sugar, lemon juice and cocoa to a small pan and bring to a boil. Turn down the heat and add the ground walnuts. Cook for 5 minutes. Add the lemon zest. Cover and leave to cool down.
2. In a bowl add the milk, yeast, salt, sugar, lemon zest and egg. Mix to dissolve the sugar and hydrate the yeast.
3. Add the flour and mix to a dough.
4. Knead using the stretch & fold method for 5 minutes, add the butter and knead for another 5 – 7 minutes or until smooth. Desired dough temperature 26-27C (79-80F).
5. Cover and ferment for 1 hour.
6. Fold.
7. Cover and ferment 1 hour.
8. Roll the dough out to a large rectangle. Cut it in half, fill each half with half of the filling. Brush the edges with water and roll up the two pieces of dough sealing the seams. Twist the two pieces around each other to form the loaf.
9. Place in a loaf tin. Cover and ferment for 2 – 2.5 hours. I used a 22cm (8.7in) 1kg (2lb) loaf tin. But you could just bake it on a tray if you do not have a loaf tin. During the final hour of fermentation preheat your oven to 160C (320F) fan on. If you have a thick tray or cast-iron skillet then use that as a base to place your loaf tin on. But if you do not that is fine it will work anyway.
10. Brush the loaf with egg.
11. Bake for 40 – 50 minutes. Or until 94C (200F) internal temperature.
12. Let the loaf sit in the pan for around 10 minutes before removing.

Let it cool for at least 1 hour before cutting!

Vanochka (Vánočka) is a braided Czech Christmas bread.

Although they have it in Slovakia too, as it used to be the same country. But where ever it came from, it is a deliciously sweet and fragrant loaf of bread filled with raisins and flavoured with citrus.

Watch the video down below for detailed instructions.

Ingredients

250g (8.8oz) strong white bread flour

1 egg yolk

3g (0.1oz) dry yeast or 3x the amount of fresh yeast

4g (0.15oz) salt

1 lemon worth of zest

50g (1.75oz) soft butter

80g (2.8oz) raisins (I used half brown and half golden)

30g (1oz) sugar

120g (4.25oz) cold milk

To learn more about dough temperature control click here.

1 egg & sliced almonds to top

Icing sugar for dusting

Method

1. In a bowl combine the milk, salt, yeast, sugar, lemon zest & egg yolk. Mix well to dissolve the sugar and hydrate the yeast.
2. Add the flour and mix to a dough.
3. Knead for 2 minutes, then tear in the butter. Keep kneading for 3 minutes, then add the raisins and knead for another 1-2 minutes. Desired dough temperature 25-26C (77-79F).
4. Cover and proof for 45 minutes to 1 hour.
5. Fold.
6. Ferment for another 45 minutes to 1 hour.
7. Divide into 3x110g (3.9oz) & 3x70g (2.5oz) pieces. Preshape into cylinders.
8. Rest for 30 minutes.

9. Roll out all the dough pieces and make 2 three strand braids. One with the smaller dough and the other with the larger one. Place the smaller one on top of the larger one. *See video!
10. Cover and proof for 1 – 1.5 hours. During this time preheat your oven to 160C (320F) fan on.
11. Brush the loaf with egg, let it dry for 5 minutes, then brush again. Sprinkle with the sliced almonds.
12. Bake for around 35 – 40 minutes.

Let it cool down, dust with icing sugar, and enjoy!

Panettone is an Italian Christmas bread.

This version is quite simple and basic in comparison to the real deal. Although we are using a preferment, the proper one is made with sourdough and fermented for much longer. Nevertheless, this is a decent panettone. It is sweet, soft, and fragrant and quite simple to make. I will make a video on the proper one next Christmas so you can choose which one is best for you.

This is ideal for a beginner or when you do not want to spend too much time and effort making it. The effort to result ratio is not bad at all! 

Time is extremely important for this bake. Although it takes relatively few hours, it does take a whole day. So, plan your schedule around this bake. Start making it in the morning. And let it ferment properly or else it will be dense. 

Watch the video down below for detailed instructions.

Ingredients

For the preferment –

65g (2.3oz) strong white bread flour

60g (2.1oz) cold water

Pinch of yeast

For the main dough –

210g (7.4oz) strong white bread flour *Cold from the fridge.

45g (1.6oz) cold water

1 whole egg

5g (0.2oz) dry yeast or 3x the amount of fresh yeast

50g (1.75oz) soft butter

3g (0.1oz) vanilla syrup

3g (0.1oz) orange oil

5g (0.2oz) salt

40g (1.4oz) sugar

200g (7oz) dry mixed fruit & peel *This should also be refrigerated

2 oranges worth of zest

To learn more about dough temperature control click here.

1 egg yolk mixed with a teaspoon of milk for glazing

Sugar nibs to sprinkle on top

Method

1. Make the preferment by mixing the water, pinch of yeast & flour. Ferment for 8 – 12 hours or until doubled and bubbly.
2. Refrigerate the flour, water, egg & dried fruit. Ingredients must be cold because the kneading process will be long, and the dough will warm up quite a bit.
3. In a bowl add the water, egg, vanilla, yeast, orange oil, salt, sugar, orange zest & the preferment. Mix well. Add the flour and mix to a dough.
4. Knead for 3 minutes. Add the butter and continue kneading for another 6 minutes. Add the dried fruit and knead for another 5 minutes. Desired dough temperature 26 – 27C (79-80F).
5. Cover and ferment for 3 hours.
6. Shape into a round and place in a cake tin lined with parchment paper. Alternatively use a panettone case or divide into more smaller ones. I used a 16cm (6.3in) cake tin.
7. Cover & ferment for 3 – 4 hours. During the final hour of fermentation preheat your oven to 160C (320F) fan on. If you have a thick tray or cast-iron skillet then use that as a base. But if you do not that is fine; it will work anyway.
8. Glaze the panettone & sprinkle with the sugar nibs.
9. Bake for 60 – 70 minutes. Or until the internal temperature reads above 94C (200F). If the top of the loaf is getting too dark early in the bake, then cover it with a piece of foil.

Let it cool down completely before cutting.

Rosca de reyes is a Mexican Christmas bread filled with candied peel and mixed dried fruit, and ornately decorated with nuts and cherries.

There are various versions, and they are not just exclusive to Mexico. Many Spanish speaking countries have them on celebrations. For me it is one of the most beautifully decorated breads I have ever seen or made. While it might look difficult, it is not. If you have ever made cinnamon buns, then you will feel right at home making this.

The best part is that you can decorate how ever you wish. You can use different nuts, seeds, dried fruit and more. The design can also be made more elaborate, or you could simplify it. That is totally up to you. Just make sure you let it ferment well and let it rise to avoid having a dense loaf. The fillings do weigh it down, so it will take a while to rise. If you need to leave it for longer, then do so.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

250g (8.8oz) strong white bread flour

40g (1.4oz) soft butter

35g (1.25oz) sugar

3g (0.1oz) salt

3g (0.1oz) dry yeast or 3x the amount of fresh yeast

1 medium sized egg

100g (3.5oz) cold milk

To learn more about dough temperature control click here.

For the filling –

20g (0.7oz) soft butter

15g (0.5oz) sugar

2g (0.07oz) cinnamon

30g (1oz) chopped nuts (I used pistachios)

100g (3.5oz) mixed candied peel

1 orange worth of zest

For the topping –

Candied cherries

Dried kiwi

Sliced almonds

Hazelnuts

1 egg for brushing

Of course, you can decorate it with whatever you fancy.

For the glaze –

30g (1oz) sugar melted in 30g (1oz) water.

You can brush it with butter instead if you do not want to make the syrup.

Method

1. In a bowl combine the milk, yeast, salt, sugar, egg & mix to dissolve the sugar and hydrate the yeast.
2. Add the flour & mix to a dough.
3. Knead for 3 minutes. Tear in the butter & knead for another 3 minutes. Desired dough temperature 25-26C (77-79F).
4. Cover and proof for 1 hour.
5. Fold.
6. Cover and proof for 1 hour.
7. Roll out the dough to a large rectangle. Brush with butter leaving an edge. Sprinkle with the filling mix all over leaving an edge.
8. Roll the dough up in a tight roll. Brush the naked edge with water to make it stick and seal it up.
9. On a tray with parchment paper wrap the dough around a small bowl tucking the ends into each other. Cut with scissors around the edge. See video!
10. Cover and ferment for 1 – 1.5 hours. During this time preheat your oven to 170C (340F) fan on.
11. Brush the crown with egg & decorate. Remove the bowl from the middle of the loaf.
12. Bake for 35 – 40 minutes or until the internal temperature reads 94C (200F).
13. Glaze with sugar syrup whilst still hot.

Cool down and enjoy!

What could be more fun than making a Christmas voodoo doll with your kids?

But jokes aside these dudes are awesome. They are traditional not just in Switzerland, but in other Germanic countries too. Every bakery makes their own version. They can be quite simple or decorated ornately. And that is the beauty of it. You can customize them as you wish. But besides just looking cool, they are delicious too. This recipe will yield two dough boys or girls. Multiply the amount of ingredients to make more.

Watch the video down below for detailed instructions.

Ingredients

For the dough –

250g (8.8oz) strong white bread flour

5g (0.2oz) salt

1 egg yolk

30g (1oz) soft butter

30g (1oz) sugar

3g (0.1oz) dry yeast or 3x the amount of fresh yeast

125g (4.4oz) cold milk

To learn more about dough temperature control click here.

For decoration –

Raisins or dried blueberries

Sugar nibs

1 egg yolk mixed with one teaspoon of milk for glazing

Method

1. In a bowl combine the milk, egg yolk, butter, sugar, yeast, salt and mix well to dissolve the sugar and hydrate the yeast.
2. Add the flour and mix to a dough.
3. Knead for around 3 minutes, add the butter, and knead for another 3 minutes. Desired dough temperature 25-26C (77-79F).
4. Cover and ferment for 1 hour.
5. Fold.
6. Ferment for 1 hour.
7. Divide the dough into two 180g (6.5oz) pieces and preshape into cylinders. Shape the remaining smaller piece of dough also. This is for decorating.

8. Rest for 30 minutes.
9. Shape the Grittibanz. See video!
10. Cover and proof for 1 hour. During this time preheat your oven to 160C (320F) fan on.
11. Brush with the egg yolk & milk glaze twice, sprinkle with the sugar nibs.
12. Bake for 25 minutes or until puffed up and golden brown all over.

You can brush them with some butter or oil after baking to make them really shine. Sugar syrup would do the job too!