As the festive season approaches, the kitchen transforms into a haven of warmth and delightful aromas. One of my favorite holiday traditions is baking a batch of Christmas Brioche, a sweet, airy bread that evokes fond memories of family gatherings and cheerful celebrations. The moment the golden-brown loaf emerges from the oven, the scent of cinnamon mingling with the richness of butter fills the air, beckoning loved ones to gather around the table.
This brioche recipe is not only a showstopper but also surprisingly easy to make. With just a handful of ingredients, including plump raisins and zesty candied orange peel, you can create a warm, comforting treat that will have everyone coming back for seconds. Whether you’re hosting a holiday brunch or simply savoring the spirit of the season at home, this Christmas Brioche will add a touch of magic to your celebrations. Ready to bring a little festive cheer into your kitchen? Let’s get started!
Why You'll Love This Christmas Brioche
- This Christmas Brioche is incredibly easy to make, allowing you to enjoy the baking experience without any hassle.
- The delightful combination of flavors, including raisins and candied orange peel, creates a warm and festive treat that everyone will adore.
- Its versatility means you can serve it at breakfast, brunch, or as a scrumptious dessert, making it perfect for any holiday occasion.
- Visually, the golden-brown loaf is a stunning centerpiece that will impress your guests and enhance your festive table setting.
Christmas Brioche Ingredients
Get ready to create a heavenly loaf!
For the Dough
• 500g strong white bread flour – This flour gives your brioche that perfect light and airy texture.
• 75g sugar – Adds a touch of sweetness essential for holiday cheer.
• 10g salt – Balances the sweetness and strengthens the dough.
• 10g instant yeast – Ensures your Christmas Brioche rises beautifully and evenly.
• 4 large eggs – Provides richness and helps bind the ingredients together.
• 200ml milk – Whole milk will give your brioche a creamy flavor and moisture.
• 200g unsalted butter (softened) – The secret to a tender, flavorful brioche that melts in your mouth.
For the Mix-ins
• 100g raisins – Adds natural sweetness and a chewy texture that surprises the palate.
• 100g candied orange peel – Infuses your brioche with a zesty burst, making it a festive delight.
• 1 tsp vanilla extract – Enhances the overall flavor, adding warmth and depth to your Christmas treat.
With these ingredients ready, let’s embark on this delightful baking adventure!
How to Make Christmas Brioche
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Combine dry ingredients: In a large bowl, mix together the strong white bread flour, sugar, salt, and instant yeast. This blend sets the foundation for your golden-brown Christmas Brioche.
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Whisk wet ingredients: In another bowl, whisk the large eggs and milk together until well combined. The smooth mixture brings a rich, satisfying texture to the dough.
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Mix together: Pour the egg mixture into the bowl with dry ingredients. Stir gently until everything is incorporated and you have a shaggy, slightly sticky dough.
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Knead the dough: Turn the dough onto a lightly floured surface and knead for about 10 minutes. The dough should become smooth and elastic—like a warm hug waiting to rise!
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Incorporate butter: Gradually add the softened unsalted butter to the dough, kneading until it’s incorporated and the dough feels soft and silky. This step is key for that melt-in-your-mouth texture.
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Mix in the add-ins: Gently fold in the raisins and candied orange peel until evenly distributed. These festive flavors create a delightful surprise in every bite.
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Let it rise: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1-2 hours, or until it has doubled in size. The aroma will start filling your kitchen, making it hard to wait!
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Shape the loaf: Once risen, punch down the dough to release any air. Shape it into a loaf and place it in a greased loaf pan. This stage sets it up to become your gorgeous Christmas centerpiece.
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Second rise: Cover the shaped loaf and let it rise again for 30-60 minutes. You want it to puff up nicely—perfect for that lovely crust.
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Bake to perfection: Preheat your oven to 180°C (350°F), then bake for 30-35 minutes. The brioche is done when it’s golden brown and sounds hollow when tapped on the bottom.
Optional: Brush with melted butter before serving for extra richness.
Exact quantities are listed in the recipe card below.
Christmas Brioche Variations
Feel free to get creative and personalize your Christmas Brioche with these delightful twists!
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Egg-Free: Replace eggs with 120g of unsweetened applesauce for moisture and binding.
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Dairy-Free: Use almond milk and dairy-free butter to make a rich and delicious dairy-free brioche.
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Nutty Crunch: Incorporate 100g of chopped walnuts or pecans for a delightful nutty flavor and added texture.
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Spiced Up: Add 1 tsp of ground cinnamon or nutmeg to the dough for a warm, aromatic twist that embodies the spirit of the season.
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Chocolate Lovers: Fold in 150g of chocolate chips or chunks instead of raisins for a decadent treat that satisfies your sweet tooth.
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Bright Citrus: Substitute the orange peel with lemon or lime zest for a refreshing citrus twist that’s less traditional yet equally delightful.
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Herb Infusion: Add 1-2 tbsp of finely chopped fresh herbs like rosemary or thyme for a savory brioche; it pairs beautifully with holiday meals.
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Gluten-Free: Swap the strong white bread flour for a gluten-free blend, ensuring you have a joyous holiday for everyone at the table.
Whether you stick to tradition or try something new, your Christmas Brioche will surely be a showstopper!
Make Ahead Options
These Christmas Brioche are perfect for busy home cooks seeking to save time during the festive season! You can prepare the dough up to 24 hours in advance. Simply complete steps 1-6 (mixing, kneading, incorporating mix-ins), then cover the bowl with plastic wrap and refrigerate. This slow rise not only saves time but also enhances flavor. When you’re ready to bake, allow the dough to come to room temperature for about 30 minutes before shaping it into a loaf and letting it rise again (steps 8 and 9). This method ensures your Christmas Brioche remain just as delicious and fluffy, making them a delightful addition to your holiday gatherings!
Storage Tips for Christmas Brioche
Room Temperature: Store your Christmas Brioche in a cool, dry place, wrapped in plastic wrap or in an airtight container for up to 3 days.
Fridge: If you need to keep it longer, refrigerate it wrapped tightly in plastic for up to 1 week. Just remember, refrigeration can dry it out slightly.
Freezer: For long-term storage, slice the brioche and freeze in an airtight bag for up to 2 months. Thaw overnight in the fridge or at room temperature when you’re ready to enjoy it.
Reheating: To bring back the warmth and softness, wrap in foil and reheat in a 180°C (350°F) oven for about 10-15 minutes. Enjoy that fresh-baked taste again!
What to Serve with Christmas Brioche?
As the sweet aroma of freshly baked brioche fills your home, it’s time to think about what delicious companions will elevate your holiday feast.
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Citrus Salad: A refreshing mix of oranges and grapefruits adds a zesty brightness that cuts through the richness of the brioche.
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Warm Apple Cider: This cozy drink enhances the festive spirit, perfectly complementing the sweet flavors of the brioche while keeping you warm on chilly mornings.
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Spiced Nut Butter: Spread some homemade spiced nut butter on warm slices for a delightful twist that combines nutty richness with festive spices.
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Chocolate Ganache: A silky chocolate ganache makes for a sumptuous dip that pairs beautifully with the sweetness of the brioche, creating a dessert that feels indulgent yet comforting.
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Eggnog: This classic holiday beverage brings together creamy and spiced notes that resonate wonderfully with the brioche’s buttery flavor, making it a delightful brunch option.
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Roasted Pears: Caramelized pears drizzled with honey add a sweet, juicy element that enhances the brioche, turning your meal into a festive showstopper.
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Almond Croissant Pudding: Elevate your leftovers by transforming them into a warm, comforting croissant pudding that sings with flavors of nostalgia and sweetness.
Consider these pairings as you gather your loved ones for a memorable holiday celebration, where every bite and sip is a reminder of the festive spirit.
Chef's Helpful Tips
- For a perfect Christmas Brioche, make sure to knead your dough until it becomes smooth and elastic, which typically takes about 10 minutes.
- Avoid rushing the rising process, as allowing the dough to double in size is crucial for a light, airy texture.
- Incorporating the softened butter gradually is essential; this helps achieve that melt-in-your-mouth consistency that brioche is known for.
- Keep an eye on your baking time; your brioche is ready when it turns golden brown and sounds hollow when tapped on the bottom.
Christmas Brioche Recipe FAQs
What type of flour should I use for Christmas Brioche?
Absolutely! For the best results, I recommend using strong white bread flour. This type of flour contains a higher protein content than all-purpose flour, which helps create that delightful light and airy texture that brioche is known for.
How do I know when my Christmas Brioche dough has risen enough?
Very! A good rule of thumb is to let the dough rise until it has doubled in size, which usually takes 1-2 hours. You can check by gently pressing your finger into the dough; if it holds the impression, it’s ready!
How should I store leftover Christmas Brioche?
Of course! Store your Christmas Brioche in a cool, dry place wrapped in plastic wrap or placed in an airtight container for up to 3 days. If you’re keeping it for longer, you can refrigerate it tightly wrapped for up to a week, but be mindful as refrigeration might dry it out slightly.
Can I freeze my Christmas Brioche? If so, how?
Absolutely! To freeze your Christmas Brioche, slice the loaf and place it in an airtight freezer bag. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge or let it sit at room temperature. For a fresh-baked taste, reheat in a preheated oven at 180°C (350°F) for about 10-15 minutes.
What if my brioche doesn’t rise properly?
Very common! If your dough isn’t rising, it might be due to expired yeast or too cold of an environment. Make sure your yeast is fresh and that you let the dough rise in a warm, draft-free area. If you suspect your yeast is inactive, you can proof it by mixing it with warm water (around 37°C or 98°F) and a pinch of sugar. If it bubbles after about 5-10 minutes, it’s good to go!
Are there any dietary considerations for Christmas Brioche?
Definitely! This recipe contains eggs and dairy; if you’re baking for someone with allergies, there are alternatives. You can try using a dairy-free butter and a flaxseed egg replacement (1 tbsp ground flaxseed mixed with 2.5 tbsp water for each egg). These substitutions can help accommodate different dietary needs without sacrificing too much of that delicious brioche texture!
Equipment
- Mixing bowls
- Loaf pan
- Whisk
- Rolling Pin
- Kitchen towel
Ingredients
For the Dough
- 500 g strong white bread flour This flour gives your brioche that perfect light and airy texture.
- 75 g sugar Adds a touch of sweetness essential for holiday cheer.
- 10 g salt Balances the sweetness and strengthens the dough.
- 10 g instant yeast Ensures your Christmas Brioche rises beautifully and evenly.
- 4 large eggs Provides richness and helps bind the ingredients together.
- 200 ml milk Whole milk will give your brioche a creamy flavor and moisture.
- 200 g unsalted butter (softened) The secret to a tender, flavorful brioche that melts in your mouth.
For the Mix-ins
- 100 g raisins Adds natural sweetness and a chewy texture that surprises the palate.
- 100 g candied orange peel Infuses your brioche with a zesty burst, making it a festive delight.
- 1 tsp vanilla extract Enhances the overall flavor, adding warmth and depth to your Christmas treat.
Instructions
How to Make Christmas Brioche
- In a large bowl, mix together the strong white bread flour, sugar, salt, and instant yeast.
- In another bowl, whisk the large eggs and milk together until well combined.
- Pour the egg mixture into the bowl with dry ingredients. Stir gently until everything is incorporated and you have a shaggy, slightly sticky dough.
- Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
- Gradually add the softened unsalted butter to the dough, kneading until incorporated.
- Gently fold in the raisins and candied orange peel until evenly distributed.
- Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1-2 hours, or until doubled in size.
- Once risen, punch down the dough to release any air and shape it into a loaf. Place it in a greased loaf pan.
- Cover and let it rise again for 30-60 minutes.
- Preheat your oven to 180°C (350°F), then bake for 30-35 minutes.
