One-Bowl Christmas Walnut Braid is the perfect treat to add to your festive table. This delightful pastry combines a soft, sweet dough with a rich walnut filling, creating a beautiful and delicious centerpiece for your holiday celebrations. The warm, toasty flavor of walnuts pairs perfectly with a hint of vanilla and a touch of Amaretto, making every bite a comforting embrace of holiday spirit. Plus, it’s fun to make and a great way to get everyone involved in the kitchen!
Gather Your One-Bowl Christmas Walnut Braid Ingredients
To create this festive treat, you’ll need the following ingredients:
- 250 ml lukewarm milk (1 cup)
- 60 g sugar (20 g for the leaven, 40 g for the dough) (¼ cup + 1 tbsp)
- 1/2 cube of fresh yeast (approx. 21 g)
- 1 egg (room temperature)
- 60 g melted butter (lukewarm) (¼ cup)
- 1 pinch of salt
- 550 g plain flour (4 ½ cups)
- 400 g ground walnuts (4 cups)
- 120 g granulated sugar (½ cup)
- 1 packet of vanilla sugar (16 g) (1 tbsp)
- 150 ml whipping cream (½ cup + 1 tbsp)
- 75 g powdered sugar (½ cup)
- 30 ml Amaretto (or rum) (2 tbsp)
How to Make One-Bowl Christmas Walnut Braid
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Start the yeast: Pour the lukewarm milk into a bowl. Add 20g of sugar and crumble the fresh yeast into the milk. Let it sit in a warm place for about 5 minutes until it becomes foamy.
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Knead the dough: In the bowl with the yeast mixture, add the remaining sugar, egg, lukewarm butter, and a pinch of salt. Gradually add the flour while mixing until you form a smooth and non-sticky dough.
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First rising: Cover the mixing bowl with a towel and let the dough rise in a warm place for 45-60 minutes, or until it has doubled in volume.
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Quick filling: In a separate bowl, mix the ground walnuts with both sugars. Pour in the liquid cream to create a thick paste. Set aside.
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Rolling: Once the dough has risen, roll it out on a floured surface into a rectangle about 30×40 cm. Spread the walnut filling evenly all the way to the edges and then roll the dough up tightly, creating a log.
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Fancy braiding: Cut the roll in half lengthwise, leaving one end connected. Braid the two strands over each other with the cut sides facing up, then tie the ends together.
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Final rising: Place the braid on a baking sheet, cover it, and let it rise for another 30-45 minutes. Meanwhile, preheat your oven to 180 degrees C (350 degrees F).
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Baking: Bake the braid in the preheated oven for about 35-40 minutes, or until it turns golden brown.
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Glaze: Once baked, mix the powdered sugar with Amaretto and immediately brush this glaze over the hot braid.
Serve & Enjoy One-Bowl Christmas Walnut Braid
This delightful walnut braid is stunning on its own but looks even better when presented elegantly. Slice the braid into thick pieces and serve it warm with a dusting of powdered sugar on top. Pair it with a nice cup of coffee or a warm glass of spiced cider. It’s perfect for holiday gatherings, cozy family breakfast, or as a sweet surprise after dinner.
Helpful Tricks for One-Bowl Christmas Walnut Braid
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Make Ahead: You can prepare the dough a day in advance. Just place it in the refrigerator after the first rise, and let it come to room temperature before shaping and baking.
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Add Some Zing: Consider adding some citrus zest, like orange or lemon, to the walnut filling for a refreshing twist.
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Storing: This braided cake stays fresh for a couple of days when stored in an airtight container at room temperature. You can also freeze it for later enjoyment.
One-Bowl Christmas Walnut Braid FAQs
Can I use different nuts instead of walnuts?
Absolutely! Feel free to substitute with ground almonds, pecans, or hazelnuts for a different flavor profile.
What if I don’t have fresh yeast?
You can use dry yeast instead. Use about 7g (2 ¼ teaspoons) of active dry yeast, and skip the foaming step; just mix it directly with the flour.
How can I make this recipe vegan?
You can replace the egg with a flaxseed egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) and use plant-based milk and butter for an equally delicious vegan version.
Give this One-Bowl Christmas Walnut Braid a try this holiday season. Whether you’re baking for a gathering or just treating yourself, it’s sure to be a hit! Enjoy the warmth and joy it brings to your festive celebrations.
One-Bowl Christmas Walnut Braid
A delightful pastry featuring a soft, sweet dough and a rich walnut filling, perfect for holiday celebrations.
Dough
- 250 ml lukewarm milk ((1 cup))
- 60 g sugar ((20 g for the leaven, 40 g for the dough) (¼ cup + 1 tbsp))
- 1/2 cube fresh yeast ((approx. 21 g))
- 1 egg ((room temperature))
- 60 g melted butter ((lukewarm) (¼ cup))
- 1 pinch salt
- 550 g plain flour ((4 ½ cups))
Filling
- 400 g ground walnuts ((4 cups))
- 120 g granulated sugar ((½ cup))
- 1 packet vanilla sugar ((16 g) (1 tbsp))
Glaze
- 150 ml whipping cream ((½ cup + 1 tbsp))
- 75 g powdered sugar ((½ cup))
- 30 ml Amaretto ((or rum) (2 tbsp))
Preparation
- Pour the lukewarm milk into a bowl. Add 20g of sugar and crumble the fresh yeast into the milk. Let it sit in a warm place for about 5 minutes until it becomes foamy.
- In the bowl with the yeast mixture, add the remaining sugar, egg, lukewarm butter, and a pinch of salt. Gradually add the flour while mixing until you form a smooth and non-sticky dough.
- Cover the mixing bowl with a towel and let the dough rise in a warm place for 45-60 minutes, or until it has doubled in volume.
Filling
- In a separate bowl, mix the ground walnuts with both sugars. Pour in the liquid cream to create a thick paste. Set aside.
Assembly
- Once the dough has risen, roll it out on a floured surface into a rectangle about 30×40 cm. Spread the walnut filling evenly all the way to the edges and then roll the dough up tightly, creating a log.
- Cut the roll in half lengthwise, leaving one end connected. Braid the two strands over each other with the cut sides facing up, then tie the ends together.
Finalizing
- Place the braid on a baking sheet, cover it, and let it rise for another 30-45 minutes. Meanwhile, preheat your oven to 180 degrees C (350 degrees F).
- Bake the braid in the preheated oven for about 35-40 minutes, or until it turns golden brown.
- Once baked, mix the powdered sugar with Amaretto and immediately brush this glaze over the hot braid.
Make ahead: Prepare the dough a day in advance and refrigerate. Allow it to come to room temperature before shaping and baking. Consider adding lemon or orange zest to the filling for a refreshing twist. Stays fresh for a couple of days in an airtight container at room temperature. Can also be frozen for later enjoyment.
