Christmas Tree Bread
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
10-12
ingredients
-
Filling
- 1⁄2 cup chopped raisins
- 1⁄4 cup chopped candied cherry
- 1⁄4 cup chopped candied citron peel
- 1⁄3 cup sugar
- 1⁄3 cup boiling water
- 1 tablespoon lemon juice
-
Dough
- 2 cups cake-and-pastry flour, sifted
- 2 1⁄2 teaspoons double-acting baking powder
- 1⁄2 teaspoon salt
- 3 tablespoons sugar
- 5 tablespoons shortening
- 1 teaspoon grated fresh lemon rind
- 1 egg, lightly beaten
- 1⁄3 cup 10% cream
directions
- To make filling---------------.
- Combine raisins, cherries, citron, 1/3 cup sugar, boiling water and lemon juice in heavy saucepan Cook and stir over low heat until sugar is dissolved, and mixture has thickened somewhat.
- Cool.
- To make dough-------------------.
- Sift together the flour, baking powder, salt and 3 Tbsp sugar.
- Cut in the shortening until mixture resembles coarse meal.
- Add the lemon rind.
- Combine the beaten egg with the cream and add to the dry ingredients stirring lightly with a fork until all the flour is dampened.
- Turn the soft dough out on a floured board and kead for about 30 seconds.
- To make tree----------------.
- Cut a walnut sized piece from the dough and divide remaining dough in half and roll each half out into a tree shaped triangle.
- The rolled dough should be about 1/8 inch thick.
- Place one triangle on greased baking sheet.
- Spread filling over this triangle leaving a 1/4" border on all three sides.
- Moisten this edge.
- Lay second triangle over the first and press edges together to seal.
- With a sharp knife cut 4 slits on each side of the tree, cutting to within 1/2" of the centre.
- Twist the tips upward to look like branches and expose the filling.
- Roll the small piece of dough into a cylinder and place at the bottom of the tree to make the trunk.
- Bake in 400 F oven for 20-25 minutes.
- Cool slightly and frost with fondant or icing sugar glaze along the branches.
- Serve warm.
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RECIPE SUBMITTED BY
Janice Gill
River John, NS
My husband and I are retired and live in a beautiful little village by the sea. For a number of years I was the food
commentator for the Montreal English-language Canadian Broadcasting Corporation's noonday show
I operated a cooking school in Montreal and have published two cookbooks,
"Downhome Nova Scotia Cooking
and The Great Canadian Bread Book which was also translated into French as
"Faire Son Pain Soi-Meme.
In summer we sail a 30-foot sloop in the beautiful waters off northern Nova Scotia.
I love cats.