Gift Christmas Kuchen
Submitted by panja
Christmas kuchen bakes a buttery yeast bread scented with lemon, orange, mace, and coriander, then ribbon-tied for gifting. German-inspired holiday loaf that freezes for two months.
YIELD
1 loafPREP
20 minCOOK
40 minREADY
1 hrsThis Christmas kuchen is the kind of yeast bread that earns a place on the holiday gift list. A second proof under decorative paper strips leaves the dough with imprint marks, so the finished loaf cuddles into proper gift-ribbon trenches once cooled. Tie a velvet ribbon around it and you have an edible present that puts store-bought to shame.
The flavor profile is what makes it feel German rather than just sweet. Mace and a generous tablespoon and a half of ground coriander are the spices that say northern European Christmas, while grated lemon and orange peel bring fresh brightness that cuts through the richness of three-quarters cup of butter.
A two-stage rise builds the soft, tender crumb. First a full hour to double, then 30 to 40 minutes after shaping under the paper strips, which is when the bread takes the shape of its eventual ribbons. A buttery brush before the second proof gives the crust its glossy golden sheen.
Pro Tips
- Make sure the water and milk are warm but not hot. Above 110°F (43°C) and the yeast dies; below 90°F (32°C) and it rises too slowly.
- Use bread flour, not all-purpose. The extra protein gives the loaf the structure to hold up under the long, rich rise.
- Brush with melted butter twice if you want an even glossier crust: once before the proof, once after baking while still warm.
- Wrap tightly in plastic and freeze up to 2 months. Thaw overnight in the fridge before gifting.
Variations
- Stir a half cup of dried currants or chopped candied citrus peel into the dough for a fruited version.
- Glaze cooled loaves with a powdered sugar and orange juice icing for extra sweetness.
- Add a teaspoon of cardamom alongside the coriander for a Scandinavian-leaning spice profile.
Ingredients
Directions
If you want to give a friend a special holiday gift, put a bright ribbon around this bread.
When tightly wrapped, it freezes well for 1 to 2 months.
PREHEAT OVEN TO 350℉ (180℃).
Dissolve yeast and 1 teaspoon sugar in warm water.
Beat ½ cup butter in food processor until light.
Gradually add remainder of sugar as you beat butter.
Add lemon and orange peels, mace, coriander and salt.
Add yeast mixture.
Add eggs, 1 at a time, beating well after each addition, and then milk.
Add enough flour, ½ cup at a time, to make soft dough.
Knead dough until elastic and smooth.
Place dough in oiled plastic bag or oiled bowl and turn to coat.
Seal or cover with plastic wrap and let rise at room temperature until doubled, about 1 hour.
Turn out dough on floured surface, punch down and cut into 2 pieces.
Shape each into rectangular loaf and place on greased baking sheet.
Melt remaining ¼ cup butter and use to lightly brush tops of loaves.
TO PRESENT AS A GIFT:
Make paper ribbon strips the width of your gift ribbons and tie the bread loosely with the paper strips; secure with paper clips, leaving enough room for the breads to rise.
The paper will leave marks for the position of the gift ribbons.
Cover the loaves with plastic wrap and let rise in a warm place until doubled, 30-to-40 minutes.
Bake loaves about 30-to-45 minutes.
Remove and place on a rack to cool.
Remove the paper strips.
Replace strips with bright ribbons.
Makes 2 Loaves.
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