Christmas Tree Bread Recipe
Ingredients
| 1/2 quantity risen rich milk dough | ||
| Mincemeat | 1 Cup (16 tbs) | |
| FINISH | ||
| Sugar | 1/4 Cup (16 tbs) | |
| Milk | 3 Tablespoon | |
| Butter | 2 Tablespoon | |
| Cherries | 3 Tablespoon, candied | |
Directions
Roll out the dough to a rectangle 17 inches by 8 inches.
Cut off a 1-inch strip from one short end to make the trunk.
Place the large rectangle on a greased baking sheet.
Mark the center of one long edge and then mark two lines from this point to the corners on the opposite side of the dough.
The middle (larger) triangle forms the main shape of the Christmas tree.
Spread the mincemeat in this triangle and fold the uncovered parts of the dough down over the filling to meet in the middle and form a triangle.
Make diagonal cuts down both long sides of the triangle with a sharp knife, 1 inch apart and almost to the center to form the boughs.
Turn each bough over onto its side to expose the filling.
Roll up the strip of dough reserved for the trunk and place at the center bottom.
Cover and let rise for about 30 minutes in a warm place.
Bake in the center of a moderately hot oven (375°F) for 30-35 minutes.
Transfer to a cake rack and cool.
Prepare the finish by dissolving the sugar in the milk and butter over a low heat, then bringing to the boil.
Boil rapidly for 2 minutes.
Spread the frosting over the boughs of the Christmas tree and decorate with candied cherries.
Cut off a 1-inch strip from one short end to make the trunk.
Place the large rectangle on a greased baking sheet.
Mark the center of one long edge and then mark two lines from this point to the corners on the opposite side of the dough.
The middle (larger) triangle forms the main shape of the Christmas tree.
Spread the mincemeat in this triangle and fold the uncovered parts of the dough down over the filling to meet in the middle and form a triangle.
Make diagonal cuts down both long sides of the triangle with a sharp knife, 1 inch apart and almost to the center to form the boughs.
Turn each bough over onto its side to expose the filling.
Roll up the strip of dough reserved for the trunk and place at the center bottom.
Cover and let rise for about 30 minutes in a warm place.
Bake in the center of a moderately hot oven (375°F) for 30-35 minutes.
Transfer to a cake rack and cool.
Prepare the finish by dissolving the sugar in the milk and butter over a low heat, then bringing to the boil.
Boil rapidly for 2 minutes.
Spread the frosting over the boughs of the Christmas tree and decorate with candied cherries.
Chef
