Christmas Sweet Breads

Christmas Sweet Breads

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Elaine Collins


This recipe will also make two smaller loaves. (Adjust baking time to 45 minutes.)


★★★★★ 1 vote

Makes 1 large loaf
30 Min
1 Hr


  • 8 c
  • 1/4 tsp
  • 1/4 tsp
  • 1 1/2 tsp
  • 1 tsp
    grated lemon rind or dry lemon peel
  • 1 c
  • 1 c
  • 2 c
    milk, heated
  • 2
    eggs and 2 egg yolks
  • 2
    envelopes dry yeast or 2 tablespoons {dry yeast} dissolved in 1/4 cup water with a pinch of sugar
  • 2 tsp
  • 1/2 c
    light raisins
  • 1/4 c
    or more slivered almonds
  • 1/2 c
    candied fruit, chopped fine

  • 1
  • 1 tsp
  • 1 Tbsp

How to Make Christmas Sweet Breads


  1. Mix flour with spices and lemon rind. Work in butter as you would for pie crust.

    Put the cup of sugar into the heated milk. Beat the eggs and 2 yolks together. When milk cools, add half the flour. Keep mixing; add beaten eggs, then yeast dissolved in the water. Add remaining flour until you have a nice, smooth dough. Then add vanilla, raisins, almonds, and candied fruit.

    Mix well, cover, and let stand in warm place until dough rises to double. Punch down and place on lightly floured board. Divide dough into 9 parts.

    Roll each piece by hand into 12-inch strips. Braid 4 strips together and put on a greased pan 16 1/2- x 10-inches.Braid 3 more strips together and place on top of the first braid. Then twist together the last 2 strips and place on top of the other 2 layers.

    Let rise in warm place about 35 minutes.

    Preheat oven to 350 degrees.

    Beat egg with milk and sugar. Brush braids with egg wash and bake about 1 hour. When cool, sprinkle with powdered sugar.

Printable Recipe Card

About Christmas Sweet Breads

Course/Dish: Sweet Breads

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