This post may contain Affiliate links please see my disclosure policy
I had so much fun making this delicious Reindeer Loaf! Sweet, Buttery and adorable! An impressive festive bake that even a beginner baker can master. Follow my fuss free recipe for your very own, Red Nose Rudolph.
Would you look at that face! I could eat it up! Which I will, the moment I finish this post! I’m thinking…Butter, Cheese, Olives, maybe some festive chutney-I’m making myself Hungry! I had Zero plans to bake a Reindeer today!
But my husband sent me a picture of a Christmas tree, which made me feel festive, so of course, I Just had to bake a Reindeer…A completely logical, natural thought process in my world! I kind of winged it in regards to the Reindeer head, I think it worked out pretty well! Here’s how I did it….
Why you’ll love this Christmas Reindeer Loaf
- Its Fun- I had the best time, listening to Christmas Music and Creating Rudolph!
- Its Delicious-Sweet and Buttery!
- Easier than it looks-Just follow the basic steps for a Successful bake
- Impressive- It would make a wonderful table Centrepiece
- Great for Kids- A fun Christmas bake to get the kids involved
How to Make A Christmas Reindeer Loaf
The Reindeer could be as fabulous and wonderful as Christmas morning! But if it doesn’t taste good-what’s the point. So the priority is first and foremost, flavour. I wanted a sweet Bread, something that would go well with savoury/sweet chutneys and cheeses…I think I nailed it! Its Buttery and delicately sweet, a perfect festive loaf!
Ingredients
- Strong White Bread Flour
- Granulated Sugar
- Quick action Yeast
- Salt
- Milk
- Water
- Butter
- 2 Eggs beaten
- 1 Egg for Egg wash
‘Paint’
- Red food colouring
- Midnight Blue Food Colouring
- 2 Egg Yolks
The Basic Steps (Full Instructions at the end of the post)
- In a large bowl, add Flour, Sugar, Yeast and Salt, stir together.
- Add milk, water and Butter to a saucepan, heat just until the butter melts
- Stir the milk/butter mixture into the flour bowl.
- Add the beaten Egg, stir until it resembles sloppy cake batter
- Stir in the remaining flour, until a dough forms
- Turn out the dough onto a floured surface, knead until smooth and elastic
- Place the dough in an oil bowl or proving bowl, allow to rise for 1 hr 30 minutes
- Punch the dough to release any air
- Preheat the oven
- Cut 1/3 of the dough off and set aside (This is for the nose, eyes and muzzle)
- Shape the larger piece of dough into a tapered Oblong
- Make cuts for the Antlers and ears (see picture below)
- After Shaping the Antlers, ears and face. Get the dough you saved earlier. Cut it in half.
- With one half of the dough, roll it out flat and cut a triangular shape for the Reindeer Muzzle (see picture)
- Attach the muzzle to the reindeer face by brushing some water over the surface of the face.
- Brush the Muzzle with flour.
- With the second half of the dough, shape the eyes and nose
- Attach all the facial elements to the reindeers face, with a dab of water to act as a glue.
- Mix one egg yolk with the Red food colouring, and the other egg yolk with the blue food colouring
- Gently Paint the Nose Red and the eyeballs blue. ** To give Rudolph a twinkle in his eye, place a grain of sea salt on each eyeball.
- Brush with egg, everywhere, but the mussel, nose and eyes.
- Cover loosely with tin foil and place in the oven for 10 minutes. Then bake uncovered for a further 10-15 minutes until golden and the base sounds hollow when drummed.
What You’ll need to make A Christmas Reindeer Loaf
Affiliate links
Bowl or Proving bowl
Knife or Dough Cutters
Looking for more Festive Bakes?
Try these delicious, easy to follow Christmassy Recipes:
Berry and White Chocolate Flapjacks
Did you make this recipe? If so, please leave a rating and comment below, I would love to know what you thought. Did you take a picture? Great! Tag me on Instagram, I love to share your creations on my stories.
Affiliate Links
Red Food Colouring , Midnight Blue Food Colouring
Christmas Reindeer Loaf
Ingredients
- 480 g Strong White Bread Flour
- 100 g Granulated Sugar
- 2 x 7g Sachets of Quick action Yeast
- 1 1/2 tsp Salt
- 120 ml Milk
- 60 ml Water
- 60 g Butter
- 2 Eggs beaten
- 1 Egg for Egg wash
'Paint'
- 2 Drops of Red food colouring
- 2 Drops of Midnight Blue Food Colouring
- 2 Egg Yolks
Instructions
- In a large bowl, add 240 grams of Flour, Sugar, Yeast and Salt, stir together.
- Add milk, water and Butter to a saucepan, heat just until the butter melts (don't let it boil)
- Let the milk mixture stand for a couple of minutes and make sure it is warm to the touch (not hot). Stir into the flour bowl.
- Add the beaten Egg, stir rigorously, until it resembles sloppy cake batter
- Stir in the remaining flour, until a dough forms. ( If it feels too wet, sprinkle extra flour, until workable)
- Turn out onto a floured surface, knead until smooth and elastic (around 5 minutes)
- Place the dough in an oil bowl or proving bowl, allow to rise for 1 hr 30 minutes or until doubled in size
- Punch the dough to release any air
- Preheat the oven to 180 degrees
- Cut 1/3 of the dough off and set aside (This is for the nose, eyes and muzzle)
- Shape the larger piece of dough into a tapered Oblong
- Make cuts for the Antlers and ears (see video below)
- After Shaping the Antlers, ears and face(see video). Get the dough you saved earlier. Cut it in half.
- With one half of the dough, roll it out flat and cut a triangular shape for the Reindeer Muzzle (see picture)
- Attach the muzzle to the reindeer face by brushing some water over the surface of the face.
- Brush the Muzzle with flour.
- With the second half of the dough, shape a round ball for the Nose, and 4 smaller balls for the eyes- flatten 2 of the small balls with your thumb, and pinch the corners-they will be the eye sockets, the other 2 will be the eyeballs (see video)
- Attach all the facial elements to the reindeers face, with a dab of water to act as a glue.
- Mix one egg yolk with the Red food colouring, and the other egg yolk with the blue food colouring
- Gently Paint the Nose Red and the eyeballs blue. ** To give Rudolph a twinkle in his eye, place a grain of sea salt on each eyeball.
- Brush with egg, everywhere but the mussel, nose and eyes.
- Cover loosely with tin foil and place in the oven for 10 minutes. After 10 minutes remove the foil and bake for a further 10-15 minutes until golden and the base sounds hollow when drummed.
