In this festive class, students will learn the art of making a traditional braided Christmas bread. From preparing enriched dough to mastering braiding techniques and decorating with holiday flair, participants will take home both skills and a beautiful holiday centerpiece bread.
History & Tradition
● Brief history of holiday breads around the world (Stollen, Panettone, Challah, Kolach).
● Symbolism of braiding: unity, celebration, abundance.
● How Christmas breads became a centerpiece for festive tables.
Dough Preparation
● Ingredients for enriched dough: flour, yeast, milk, eggs, butter, sugar.
● Mixing & kneading techniques for soft dough.
● First proofing: allowing the dough to rise until doubled.
Shaping & Braiding
● Dividing dough into even portions.
● Demonstration of 3-strand braid (with options for 4 or 6 strands).
● Tips for neat and even braids.
● Shaping into a wreath or loaf for presentation.
Baking & Finishing
● Egg wash for golden crust.
● Baking times and temperatures.
● Optional fillings: cinnamon sugar, dried fruit, or nuts.
● Finishing touches: powdered sugar, icing drizzle, candied fruits, festive sprinkles.
Hands-On Practice
● Students prepare dough (or work with pre-risen dough if time-limited).
● Practice braiding technique with dough ropes.
● Shape and decorate their own Christmas bread.
Serving & Storing
● Serving suggestions: as a centerpiece, breakfast bread, or gift.
● Best practices for storing braided bread.
● How to reheat without drying out.
Takeaway Materials
Students will receive a handout with:
• History of Christmas breads • Step-by-step braiding guide (with diagrams)
• Tips for fillings & festive decoration
• Storage & reheating guide
• Recipe for braided Christmas bread
