Festive Breads

Make these showstopper breads the centrepiece of your celebration event.

Bake the festive stollen, studded with fruit and nut.

Plait a tsoureki loaf for a special Easter meal.

These recipes are part of your membership of The Bakehouse club. Not a member? Click here for more information.

Click the links below to access the videos and download the recipes. 

Tsoureki

A soft dough enriched with butter and eggs and lightly spiced with mahleb.

Plaited and shaped, then topped with a red-stained egg.

Click the link below to try baking this traditional Greek Easter bread.

A plaited tsoureki loaf with red boiled egg.
Panettone in their paper moulds.

Panettone

This sweet, light bread is bursting with dried fruit, nuts, candied peel and citrus flavours.

Eaten in Italy especially at Christmas, panettone is now a global favourite.

Click the link below to start baking your own.

St Lucia Day saffron buns

These buns, known as Lussekatter, are eaten on 13 December to celebrate St Lucia Day across Scandinavia.

Bake these to enjoy with a cup of coffee on a winter’s morning.

Click the link below to get started.

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Easter tea ring bread

Thought to be Scandinavian in origin, tea rings don’t actually contain any tea.

Instead, this is a slightly sweet, enriched bread made to be enjoyed with a cup of tea. 

This version has an Easter twist – based around the flavours of the simnel cake.

Click the link below to get started.

 

Julekage

Get into the festive spirit with this traditional Norwegian bread.

Enriched with eggs and butter and studded through with jewel-like candied peel and dried fruits.

This bread is sure to brighten up a winter’s day.

Click the link below to get started.

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