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12 Festive Sweet Breads for Holidays

ByRita Sanders
Stollen

Stollen

Stollen is a traditional German Christmas bread, rich in fruits and nuts, and often dusted with powdered sugar, making it a festive favorite.

Ingredients

  • 4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup unsalted butter, softened
  • 1 cup chopped dried fruits (raisins, currants, and candied orange peel)
  • 1 cup chopped nuts (almonds or walnuts)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 teaspoons active dry yeast
  • 1 cup warm milk
  • 1 egg, beaten
  • Powdered sugar for dusting

Cooking method

  1. Dissolve the yeast in warm milk and let it sit until frothy.
  2. In a large bowl, combine flour, sugar, cinnamon, nutmeg, dried fruits, and nuts.
  3. Add the yeast mixture, butter, and beaten egg to the dry ingredients and mix well to form a dough.
  4. Knead the dough on a floured surface until smooth, about 10 minutes.
  5. Let the dough rise in a warm place until doubled in size, about 1 hour.
  6. Preheat your oven to 350°F (175°C).
  7. Roll the dough into a log shape and place it on a baking sheet.
  8. Bake in the preheated oven for 30-35 minutes or until golden brown.
  9. Dust with powdered sugar before serving.

Panettone

This Italian holiday bread is known for its tall, dome shape and fluffy texture, filled with candied fruits and raisins.

Ingredients

  • 4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 cup milk
  • 3 eggs
  • 1 cup unsalted butter
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast
  • 1 cup mixed candied fruits
  • 1 cup raisins
  • Zest of 1 lemon

Cooking method

  1. Warm the milk and dissolve the yeast in it, allowing it to become frothy.
  2. In a bowl, mix the flour, sugar, and salt.
  3. Add the eggs, butter, and yeast mixture to the dry ingredients and knead until smooth.
  4. Fold in the candied fruits, raisins, and lemon zest.
  5. Place dough in a buttered panettone mold and let it rise until doubled.
  6. Bake at 350°F (175°C) for 45 minutes or until a toothpick inserted comes out clean.

Babka

A sweet, braided bread with roots in Jewish tradition, babka is often filled with chocolate or cinnamon.

Ingredients

  • 3 1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons instant yeast
  • 1/2 cup milk
  • 1/2 cup unsalted butter
  • 2 eggs
  • 1 teaspoon salt
  • 1 1/2 cups chocolate chips or cinnamon sugar filling

Cooking method

  1. Combine warm milk with yeast and let it proof.
  2. Mix flour, sugar, and salt in a large bowl.
  3. Add eggs, butter, and yeast mixture to form a soft dough; knead until smooth.
  4. Roll out the dough, spread the filling evenly, and roll it up tightly.
  5. Twist the rolled dough into a braid and place in a loaf pan.
  6. Allow it to rise for about 1 hour, then bake at 350°F (175°C) for 40 minutes.

Challah

Traditionally served on Jewish holidays, challah is a soft and slightly sweet braided bread that pairs well with both savory and sweet dishes.

Ingredients

  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 3 teaspoons instant yeast
  • 1 cup warm water
  • 2 eggs
  • 1/4 cup vegetable oil

Cooking method

  1. Dissolve yeast in warm water and let it stand until frothy.
  2. In a bowl, mix flour, sugar, and salt.
  3. Add yeast mixture, eggs, and oil to form a dough and knead until smooth.
  4. Let it rise until doubled, then shape into a braid.
  5. Place on a baking sheet, let rise again, brush with egg wash.
  6. Bake at 350°F (175°C) for 30 minutes until golden.

Rosca de Reyes

This Mexican sweet bread is traditionally served on Epiphany and is decorated with candied fruits to symbolize a king's crown.

Ingredients

  • 4 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons dry yeast
  • 1 cup warm milk
  • 1/2 cup butter
  • 3 eggs
  • 1 teaspoon salt
  • Assorted candied fruit for decoration

Cooking method

  1. Activate yeast in warm milk.
  2. Mix flour, sugar, and salt in a bowl.
  3. Add eggs, butter, and yeast mixture to form dough, knead until elastic.
  4. Shape dough into a wreath and let rise until doubled.
  5. Decorate with candied fruit.
  6. Bake at 350°F (175°C) for 25-30 minutes.

Kolach

Kolach is a Czech pastry, traditionally served during the holidays, filled with fruit, cheese, or poppy seeds.

Ingredients

  • 4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 cup milk
  • 1/2 cup butter
  • 2 eggs
  • 2 teaspoons active dry yeast
  • 1/2 teaspoon salt
  • Various fillings (apricot, cheese, poppy seed)

Cooking method

  1. Dissolve yeast in warm milk.
  2. In a large bowl, mix flour, sugar, and salt.
  3. Add milk mixture, eggs, and butter, knead the dough until smooth.
  4. Let rise until doubled, then divide into small balls.
  5. Flatten and fill with your choice of filling.
  6. Bake at 350°F (175°C) for 20-25 minutes.

Finnish Pulla

This cardamom-spiced bread is a staple in Finnish homes, often enjoyed with coffee.

Ingredients

  • 4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 cup milk
  • 1/2 cup butter
  • 2 eggs
  • 2 teaspoons ground cardamom
  • 2 teaspoons active dry yeast
  • 1 teaspoon salt

Cooking method

  1. Activate yeast in warm milk.
  2. In a bowl, combine flour, sugar, salt, and cardamom.
  3. Add milk, eggs, and butter; knead until smooth.
  4. Let rise until doubled, then shape into braids or loaves.
  5. Brush with egg wash and sprinkle with sugar.
  6. Bake at 375°F (190°C) for 25-30 minutes.

Julekake

A popular Norwegian holiday bread, julekake is sweet and spiced, dotted with raisins and candied citron.

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 cup milk
  • 1/2 cup butter
  • 1 egg
  • 1 tablespoon ground cardamom
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast
  • 1/2 cup raisins
  • 1/4 cup candied citron

Cooking method

  1. Proof yeast in warm milk.
  2. Combine flour, sugar, cardamom, and salt in a bowl.
  3. Add milk mixture, butter, and egg; knead until smooth dough forms.
  4. Mix in raisins and citron.
  5. Let rise, shape into loaf or braid.
  6. Bake at 350°F (175°C) for 35-40 minutes.

Tsoureki

A traditional Greek bread served during holidays, tsoureki is sweet and flavored with mastic and mahlab.

Ingredients

  • 4 cups all-purpose flour
  • 1 cup sugar
  • 1 cup milk
  • 1/2 cup butter
  • 2 eggs
  • 1 tablespoon mastic powder
  • 1 tablespoon mahlab
  • 2 teaspoons active dry yeast

Cooking method

  1. Dissolve yeast in warm milk.
  2. Mix flour, sugar, mastic, and mahlab in a bowl.
  3. Add milk, eggs, and butter; knead until elastic.
  4. Let dough rise until doubled in size.
  5. Shape into braided loaves and place on baking sheet.
  6. Bake at 350°F (175°C) for 30 minutes.

Zopf

This Swiss bread, also known as Züpfe, is a buttery and slightly sweet bread that is braided for a beautiful presentation.

Ingredients

  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 cup milk
  • 1/2 cup butter
  • 1 egg
  • 1 packet active dry yeast
  • 1 teaspoon salt

Cooking method

  1. Activate yeast in warm milk.
  2. In a bowl, combine flour, sugar, and salt.
  3. Add milk, melted butter, and egg to form a dough and knead until smooth.
  4. Allow to rise until doubled, about 1 hour.
  5. Divide dough into sections, braid, and let rise again.
  6. Brush with egg wash and bake at 375°F (190°C) for 30 minutes.

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