The best delicious Quick Christmas Tree Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Quick Christmas Tree Bread recipe today!
Hello my friends, this Quick Christmas Tree Bread recipe will not disappoint, I promise! Made with simple ingredients, our Quick Christmas Tree Bread is amazingly delicious, and addictive, everyone will be asking for more Quick Christmas Tree Bread.
What Makes This Quick Christmas Tree Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Quick Christmas Tree Bread.
Ready to make this Quick Christmas Tree Bread Recipe? Let’s do it!
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2/3 c Milk
1/2 c Granulated sugar
1 lg Egg, yolk and white
-separated
3/4 c (4 ounces) diced dried fruit
-mix (or make your own,
-mixing raisins, currants,
-snipped dried apricots,
-apples, prunes-whatever’s
-on hand)
2 1/2 c All-purpose flour
1 tb Baking powder
1 1/2 ts Pumpkin pie spice or ground
-cinnamon, or 3/4 teaspoon
-ground cinnamon, and 3/4
-teaspoon ground cloves or
-ground a
1/2 ts Salt
8 tb (1 stick) cold, unsalted
-butter, cut into small
-pieces
Granulated sugar or homemade
-vanilla pearl
Check to see that one rack is in bottom third of oven and heat oven to 425
degrees F.
Measure milk in a 2-cup measure, add sugar and egg yolk, stir to mix well.
Stir in dried fruit. Let stand until ready to use.
Put flour, baking powder, spice, and salt into a large bowl, stir to mix
well. Add butter and cut in with pastry blender or rub in with fingers,
until mixture looks like fine granules.
Stir milk mixture and pour over flour mixture. Stir with a fork until a
soft dough forms. Turn out dough onto a lightly floured surface and give 10
kneads. (If very sticky, let stand 3 or 4 minutes or add a little more
flour.) Cut off about one-fourth of the dough. Put remaining dough on an
ungreased cookie sheet at least 16 inches long. Using both rolling pin and
fingers, pat and roll dough into a flat triangle about 12 inches long and 9
inches wide across the bottom. With scissors, make about ten diagonal cuts
down each long side of the triangle, cutting to within about 1 inch of the
center.
Shape a small piece of reserved dough into a trunk at bottom of tree and
remaining dough into a “pot.” Dough may now be covered with plastic wrap
and refrigerated for a couple of hours or frozen for up to 2 weeks.
Bake tree 10 minutes. Beat egg white with a fork until broken up. Brush
over hot bread, sprinkle with sugar. Bake 5 to 8 minutes longer, until
light brown. With two spatulas, carefully transfer tree to a wire rack. If
possible, cool at least 2 hours before serving. Let guests break off small
pieces.
Yield: 10 to 12 small servings
Yields
1 Servings
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