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Kris Kringle Star Bread

 Kris Kringle Star Bread
I make this recipe for family and friends every holiday season.—Evelyn Fisher, Haines, Oregon
36 ServingsPrep: 30 min. + rising Bake: 25 min.

Ingredients

  • FILLING:
  • 2 cups chopped walnuts or hazelnuts
  • 1 cup chopped maraschino cherries, patted dry
  • 2/3 cup honey
  • 1/2 cup sugar
  • BREAD:
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon salt
  • 4-1/2 to 5 cups King Arthur Unbleached All-Purpose Flour
  • Confectioners' sugar icing

Directions

  • In a small bowl, combine filling ingredients; set aside. In a small
  • bowl, dissolve yeast in water. In a large bowl, combine the butter,
  • sugar, eggs, salt, yeast mixture and 2 cups flour; beat until
  • smooth. Stir in 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 the
  • top. Cover with plastic wrap and let rise in a warm place until
  • doubled, about 1 hour.

2 of 2

Kris Kringle Star Bread (continued)

Directions (continued)

  • Punch dough down. Divide in half; roll each half into a 14-in.
  • circle. Transfer to two greased baking sheets. Cut five 4-in.-long
  • slits into each circle equal distance apart. Set aside half of
  • filling for garnish; spoon remaining filling into the center of each
  • section.
  • Fold the two outer edges of each section over each other to enclose
  • filling, forming star points. Pinch edges together to seal. Cover
  • and let rise in a warm place until doubled, about 30 minutes. Bake
  • at 350° for 25 minutes or until golden brown. Drizzle with
  • confectioners' sugar icing. Spoon reserved filling into the centers.
  • Yield: 2 breads (18 slices each).