Traditional Christmas Spiral Bread with Fruits and Nuts

As a dedicated baker with years of perfecting holiday recipes, I’m excited to share this remarkable Christmas bread that combines the warmth of traditional baking with an innovative spiral technique. This showstopping bread features a perfect balance of sweet and nutty flavors, wrapped in a soft, pillowy dough that’s sure to become your new holiday tradition.

The Magic Behind This Method

What makes this bread exceptional is its unique spiral formation, creating not just a stunning presentation but also ensuring even distribution of fruits and nuts throughout each slice. The technique of coiling around a center point produces a bread that pulls apart naturally into perfect portions, making it ideal for sharing during holiday gatherings.

Ingredients

For the Dough

• 200ml lukewarm milk (¾ cup + 1 tablespoon)
• 50g sugar (4 tablespoons)
• 7g active dry yeast (1 tablespoon)
• 2 large eggs, room temperature
• 4g salt (1 teaspoon)
• 550g all-purpose flour (4½ cups)
• 85g unsalted butter, softened (6 tablespoons)
• Zest of 1 lemon

For the Filling

• 30g golden raisins (2 tablespoons)
• 30g brown raisins (2 tablespoons)
• 75g chopped walnuts (6 tablespoons)
• 25g sugar (2 tablespoons)

For the Egg Wash

• 1 egg yolk
• 15ml milk (1 tablespoon)

Instructions

1. Begin with Yeast Activation:

• Combine lukewarm milk, 1 tablespoon sugar, and yeast in a bowl
• Let the mixture rest for 5-10 minutes until foamy and fragrant

1. Create the Dough Base:

• In a large mixing bowl, whisk together remaining sugar, eggs, and salt
• Pour in the activated yeast mixture
• Gradually incorporate flour while mixing
• Add softened butter and lemon zest
• Knead for 8-10 minutes until you achieve a smooth, elastic dough

1. First Rise:

• Place dough in a greased bowl
• Cover with a clean kitchen towel
• Allow to rise in a warm spot for 1 hour or until doubled

1. Shape with Precision:

• Roll dough into a large rectangle (approximately 24×16 inches)
• Distribute sugar, both types of raisins, and walnuts evenly
• Roll tightly from the long side, similar to a Swiss roll

1. Create the Signature Spiral:

• Position a small bowl in the center of a 9-inch round baking dish
• Carefully coil the rolled dough around the bowl, starting from the outer edge
• Gently remove the bowl when finished

1. Second Rise and Preparation:

• Cover and let rise for 30-40 minutes
• Preheat oven to 175°C (350°F)
• Mix egg yolk with milk for the egg wash
• Brush the bread surface gently with egg wash

1. Baking to Perfection:

• Bake for 30-35 minutes until achieving a rich golden brown
• If browning too quickly, cover with foil
• Test doneness with a skewer or thermometer (internal temperature should reach 190°F/88°C)

Professional Tips for Success

• Room temperature ingredients are crucial for optimal dough development
• The dough should feel soft and supple but not stick to your hands
• Soak raisins in warm water for 10 minutes before use for maximum plumpness
• Allow complete cooling before slicing to maintain structure

Storage and Serving

• Store in an airtight container at room temperature for up to 3 days
• Best served slightly warm
• Can be reheated briefly in a low-temperature oven
• Freezes well for up to 1 month when wrapped properly

Nutritional Information (per serving, makes 12 servings)

• Calories: 320
• Protein: 8g
• Carbohydrates: 48g
• Fat: 12g
• Fiber: 2g

This Christmas bread isn’t just a recipe – it’s a celebration of traditional holiday baking techniques combined with modern presentation. The spiral method ensures every bite contains the perfect balance of fruit, nuts, and tender bread, making it an unforgettable addition to your holiday table.