Holiday Tree Bread Recipe
Holiday Tree Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This recipe's been a hit at parties— guests just gobble it up. I learned to make bread as a child and do it all the time now.
MAKES:
15 servings
TOTAL TIME:
Prep: 50 min. + rising Bake: 20 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 50 min. + rising Bake: 20 min. + cooling

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2/3 cup warm water (110° to 115°)
  • 2 eggs, beaten
  • 1/3 cup butter, melted
  • 1/4 cup packed brown sugar
  • 1 teaspoon salt
  • 4 to 4-1/2 cups all-purpose flour
  • FILLING:
  • 5 teaspoons cold butter
  • 3 tablespoons brown sugar
  • 3/4 cup chopped nuts
  • 2 teaspoons beaten egg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • Pinch salt
  • 1 to 2 tablespoons milk
  • Candied red and/or green cherries

Directions

In a bowl, dissolve yeast in water. Beat in eggs, butter, brown sugar, salt and 1-1/2 cups flour until smooth. Add enough remaining flour to form a soft dough. 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 until doubled, about 1 hour. Meanwhile, in a bowl, cut butter into brown sugar until crumbly. Add nuts, egg, cinnamon and vanilla; stir well. Set aside. Punch dough down. Roll to 3/8-in. thickness; let stand for 5 minutes. Cut out 15 circles with a 3-in. round cutter. Place a heaping teaspoon of filling in the center of each circle. Shape dough around filling to form a ball; pinch to seal. Line a baking sheet with foil; grease the foil. To form a tree, place one ball seam side down in the center near the top of the baking sheet. Place two balls 1/4 in. apart in the second row. Repeat with remaining balls, adding one to each row until the tree has five rows. For trunk, shape dough scraps into a rectangle and center under the last row. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 20-25 minutes or until golden brown. Carefully remove from pan to a wire rack to cool. Combine confectioners' sugar, vanilla, salt and enough milk to achieve desired consistency; drizzle over tree, forming garland. Decorate with cherries. Yield: 15 servings.
Originally published as Holiday Tree Bread in Country Woman Christmas Annual 1999, p19

Nutritional Facts

1 each: 275 calories, 10g fat (4g saturated fat), 46mg cholesterol, 225mg sodium, 41g carbohydrate (14g sugars, 1g fiber), 6g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 2/3 cup warm water (110° to 115°)
  • 2 eggs, beaten
  • 1/3 cup butter, melted
  • 1/4 cup packed brown sugar
  • 1 teaspoon salt
  • 4 to 4-1/2 cups all-purpose flour
  • FILLING:
  • 5 teaspoons cold butter
  • 3 tablespoons brown sugar
  • 3/4 cup chopped nuts
  • 2 teaspoons beaten egg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • Pinch salt
  • 1 to 2 tablespoons milk
  • Candied red and/or green cherries
  1. In a bowl, dissolve yeast in water. Beat in eggs, butter, brown sugar, salt and 1-1/2 cups flour until smooth. Add enough remaining flour to form a soft dough. 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 until doubled, about 1 hour. Meanwhile, in a bowl, cut butter into brown sugar until crumbly. Add nuts, egg, cinnamon and vanilla; stir well. Set aside. Punch dough down. Roll to 3/8-in. thickness; let stand for 5 minutes. Cut out 15 circles with a 3-in. round cutter. Place a heaping teaspoon of filling in the center of each circle. Shape dough around filling to form a ball; pinch to seal. Line a baking sheet with foil; grease the foil. To form a tree, place one ball seam side down in the center near the top of the baking sheet. Place two balls 1/4 in. apart in the second row. Repeat with remaining balls, adding one to each row until the tree has five rows. For trunk, shape dough scraps into a rectangle and center under the last row. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 20-25 minutes or until golden brown. Carefully remove from pan to a wire rack to cool. Combine confectioners' sugar, vanilla, salt and enough milk to achieve desired consistency; drizzle over tree, forming garland. Decorate with cherries. Yield: 15 servings.
Originally published as Holiday Tree Bread in Country Woman Christmas Annual 1999, p19

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHoliday Tree Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review