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Kris Kringle Star Bread Recipe

Kris Kringle Star Bread Recipe

I make this recipe for family and friends every holiday season.—Evelyn Fisher, Haines, Oregon
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min. YIELD:36 servings


  • 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 large 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).

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