This festive bread combines the rich, buttery texture of brioche with colorful candied fruits, creating a stunning centerpiece that’s perfect for holiday celebrations. The twisted ring shape symbolizes the circle of life and eternal love, making it a meaningful addition to any Christmas table.
Why This Recipe Works
The secret to this bread’s incredible texture lies in the enriched dough and proper fermentation time. Using lukewarm milk activates the yeast perfectly, while the butter and eggs create that signature brioche-like tenderness. The twisting technique creates beautiful layers that showcase the colorful candied fruits.
Ingredients
For the Dough
- ¾ cup + 2 tablespoons (200ml) milk, lukewarm (110°F/45°C)
- 1 tablespoon (7g) active dry yeast
- ¼ cup (50g) granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons butter, softened
- 4⅓ cups (550g) all-purpose flour
- 1 teaspoon salt
For Decoration
- 1 cup mixed candied fruit pieces
- 1 egg (for egg wash)
- 2 tablespoons pearl sugar (optional)
Step-by-Step Instructions
Preparing the Dough
- In a large bowl, combine the lukewarm milk (110°F/45°C) with sugar and yeast. Let stand for 5-10 minutes until foamy.
- Whisk in the eggs and softened butter until well combined.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the flour mixture to the wet ingredients, mixing until a shaggy dough forms.
- Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky.
First Rise
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel.
- Let rise in a warm place for 1 hour or until doubled in size.
Shaping the Bread
- Punch down the dough and roll into a large rectangle (approximately 16×12 inches).
- Sprinkle the candied fruit pieces evenly over the surface, leaving a 1-inch border.
- Starting from the long side, roll the dough tightly into a log.
- Using a sharp knife, cut the log lengthwise down the center, leaving one end intact.
- Carefully twist the two strands together, keeping the cut sides facing up to show the fruit.
- Form into a ring in a 10-inch round baking pan, pinching the ends together to seal.
Second Rise and Baking
- Cover the shaped bread and let rise for 30-45 minutes until puffy.
- Preheat the oven to 350°F (175°C).
- Whisk one egg with a teaspoon of water for the egg wash.
- Gently brush the risen bread with egg wash.
- If using, sprinkle with pearl sugar.
- Bake for 25-30 minutes until deeply golden brown.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Storage and Serving
Store wrapped in plastic wrap at room temperature for up to 3 days. Can be frozen for up to 1 month. Best served slightly warm or at room temperature.
Nutritional Information
(Per slice, based on 12 servings)
- Calories: 260
- Total Fat: 5g
- Saturated Fat: 2.5g
- Cholesterol: 45mg
- Sodium: 210mg
- Total Carbohydrates: 45g
- Dietary Fiber: 1g
- Protein: 7g
Expert Tips
- Use room temperature ingredients for the best dough development
- Make sure your yeast is fresh and active before proceeding
- When twisting the dough, keep the cut sides facing up to showcase the fruits
- Don’t rush the rising times – proper fermentation is key to flavor development
- If the bread browns too quickly, tent with foil during the last 10 minutes of baking
- Let the bread cool for at least 20 minutes before slicing to prevent compression
- For extra festive flair, decorate with a light dusting of powdered sugar before serving
This Christmas bread is more than just a recipe – it’s a tradition that brings warmth and joy to holiday celebrations. The beautiful twisted design and colorful fruits make it as much a feast for the eyes as it is for the palate.
