Now doesn’t this look festive! This Christmas Morning Bread is packed with all the aromatic Christmas elements we love. Cranberries, Cinnamon, Honey, Nozeco soaked Raisins! This Honeyed, Buttery Bread is incredible toasted and slathered with Butter. A wonderful Christmas Morning breakfast.
This post may contain Affiliate Links please see my Disclosure Policy
Our Christmas Tradition
Every family has their own Traditions at Christmas time. We certainly do, one that we have followed without fail every Christmas for the Past 20 years is Kids Choice. I don’t like too many rules on Christmas day, there are already too many throughout the year!
Kids Choice occasionally starts around 5am, mostly 6am, sometimes 7am, I wish 8am! Its Christmas Morning Breakfast time. Kids Choice means exactly that, my Children for one day only get to eat whatever they want for breakfast, and I mean anything! Pyramid of donuts, done it. 12 inch, 2 layer Chocolate pizza, yep! A ridiculously tall stack of pancakes with every topping imaginable, oh yes! A fish bowl Sundae?…2! My kids put me to work every year!
So where does the Christmas Morning Loaf Come in? Well, the adults have to eat too! And as much as I love Donuts, Chocolate Pizza and Sundaes, I don’t necessarily want to eat them for Breakfast! This is also a fabulous Loaf to have displayed in the centre of the table, for when family pop by on Christmas morning, simply toast and serve with a cup of tea. This sweet fruity Christmas Bread is exceptional toasted and slathered with butter!
Can Kids eat it ?
Of Course! This Christmas Morning Loaf is not just for Adults! If you look at the ingredients, you’ll see I used alcohol free Nozeco instead of Prosecco to soak the raisins, completely suitable for little ones, my kids absolutely love this bread.
Want it Boozy?
No problem! Just switch out the Nozeco for Prosecco. You could even skip the Prosecco completely and soak the raisins in Brandy or Rum.
How to Make Christmas Morning Bread
(As always the full recipe and Video can be found at the end of the post, this section is just to Summarise)
Ingredients
For the Ferment
- Sachet of Quick action Yeast
- Caster Sugar
- Strong White Bread Flour
- Warm Water
- Room temperature Milk
For the Dough
- Strong White Bread Flour
- Caster Sugar
- Salt
- Cinnamon
- Egg
- Honey
- Barely warm to the touch Unsalted melted Butter
For the Filling
- Raisins
- Cooking Cranberries
- Nozeco/Prosecco
The Basic Steps
Affiliate links
- The Night before soak the Raisins in Nozeco or Prosecco. They will fizz a little, this is normal.
- Make the Ferment. Add all the ferment ingredients to a bowl, whisk until you have a smooth batter. Cover and set aside for 45 minutes to activate.
- For the Dough. Sift in all the dry dough ingredients, stir then make a well in the middle. Add the Egg, Honey, butter and ferment. Stir well until combined.
- With your hands drag and work the dough around the bowl picking up any remnants that may have fallen away.
- Turn out onto you worktop and knead for around 10 minutes until smooth and stretchy( if the dough feels a little dry add a tablespoon of water.
- After Kneading Drain the Raisins and cut the Cranberries into quarters, then fold the fruits into the dough (see video)
- Place the dough in a oiled bowl or proving bowl, cover and allow to rise for 2 hours
- Preheat the Oven
- Shape the dough into a round loaf. It doesn’t have to be perfectly smooth (we want it rustic looking) Place on a lined Baking tray or in a Cast Iron Skillet, cover and allow to puff up for 15-30 minutes
- Place in the bottom of the Oven for approx. 30-45 minutes. After 20 minutes cover with tin foil to prevent over browning. Tap the base of the loaf when baked, if it sounds hollow when drummed its done!
- Leave to cool on a wire rack. Dust with Powdered Sugar. Most delicious when toasted and spread with butter!
What does Christmas Morning Bread Taste like?
For me it tastes like Christmas in a loaf! You first get a hint of warming spice from the Cinnamon with the sweetness and delicate settling of the powdered Icing sugar. Then the warm Cranberries, Nozeco soaked plump raisins come into play, its heavenly!
Can Christmas Morning Bread be made ahead of time?
Absolutely! Christmas Eve is all about baking for me, all the Dinner rolls, Breads and Cakes get made the day before and served on Christmas Day.
How to store?
This loaf will keep in the Bread bin for 4-5 days. To freeze, wrap in Cling film, pop in a freezer bag and freeze for up to 3 months, thaw at room temperature.
Tools Used
Affiliate links
Did you make this Recipe? If so, Please leave a rating and comment below to let me know how you got on. Did you take a picture? Great! Tag me on Instagram, I love to share your Creations on my Stories.
OHG x
Ingredients
For the Ferment
- 1 x 7g Sachet of Quick action Yeast
- 10 g Caster Sugar
- 80 g Strong White Bread Flour
- 150 ml Warm Water
- 100 ml Milk
For the Dough
- 400 g Strong White Bread Flour
- 80 g Caster Sugar
- 1 tsp Salt
- 1 tsp Cinnamon
- 1 Egg
- 1 tbsp Honey
- 40 g Barely warm to the touch Unsalted melted Butter
For the Filling
- 2 handfuls Raisins
- 2 Handfuls Cooking Cranberries
- 1 wine glass Nozeco/Prosecco
- Icing Sugar
Instructions
- The Night before soak the Raisins in Nozeco or Prosecco, make sure the raisins are fully submerged. They will fizz a little, this is normal.
- Make the Ferment. Add all the ferment ingredients to a bowl, whisk until you have a smooth batter. Cover with cling film and set aside for 45 minutes to activate and puff up a little.
- For the Dough. Sift in all the dry dough ingredients, stir then make a well in the middle. Add the Egg, Honey, butter and ferment. Stir well until combined.
- With your hands drag and work the dough around the bowl picking up any remnants that may have fallen away.
- Turn out onto you worktop and knead for around 10 minutes until smooth and stretchy( if the dough feels a little dry add a tablespoon of water.
- After Kneading Drain the Raisins and cut the Cranberries into quarters, then fold the fruits into the dough (see video)
- Place the dough in a oiled bowl or proving bowl, cover and allow to rise for 2 hours
- Preheat the Oven to 200°c
- Shape the dough into a round loaf. It doesn't have to be perfectly smooth (we want it rustic looking) Place on a lined Baking tray or in a Cast Iron Skillet, cover and allow to puff up for 15-30 minutes
- Place in the bottom of the Oven for approx. 30-45 minutes. After 20 minutes cover with tin foil to prevent over browning. Tap the base of the loaf when baked, if it sounds hollow when drummed its done!
- Leave to cool on a wire rack. Dust with Icing Sugar. Most delicious when toasted and spread with butter!
