Kris Kringle Star Bread Recipe

Kris Kringle Star Bread Recipe
Kris Kringle Star Bread Recipe photo by Taste of Home
Publisher Photo

Kris Kringle Star Bread Recipe

Be the first to add a review
Publisher Photo
I make this recipe for family and friends every holiday season.—Evelyn Fisher, Haines, Oregon
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 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 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.
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).
Originally published as Kris Kringle Star Bread in Country December/January 1993, p53

  • 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 all-purpose flour
  • Confectioners' sugar icing
  1. 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.
  2. 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.
  3. 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.
  4. 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).
Originally published as Kris Kringle Star Bread in Country December/January 1993, p53

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 forKris Kringle Star Bread

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