In anticipation of the winter holidays, we’re sharing a whimsical sweet bread that’s guaranteed to bring smiles to the table. This soft, buttery brioche-style dough is shaped into a jolly Santa (or gnome!) complete with a hat, beard, and pompom.
It’s a delightful treat for Christmas breakfasts, cozy winter brunches, or as an edible centerpiece on your holiday table.
Serve it warm with butter, honey, or a mug of hot chocolate. And if you wrap it up beautifully, this Santa bread becomes a charming homemade gift for neighbours, teachers, or anyone who loves a festive surprise.
Santa Sweet Bread
This recipe begins with a tender yeast dough enriched with butter and cream. You’ll use ordinary sugar for the dough itself, but to decorate the beard and fringe, pearl sugar works best because it keeps its shape and doesn’t melt in the oven. Can’t find pearl sugar? Coconut flakes or sliced almonds make excellent substitutes.
Feel free to adapt the flavour profile, too—add vanilla or cardamom, swap in maple syrup, or fold in small pieces of candied fruit or raisins for a little extra holiday cheer.
Ingredients
- ⅔ cup table cream (room temperature)
- 2 tbsp sugar
- 1½ tsp yeast
- 2 oz butter, softened
- 1 egg
- ¼ tsp salt
- 1–1½ cups flour
- 2–3 drops red food colouring
- 1½ tbsp pearl sugar (or substitute coconut shavings/almond petals)
Instructions
1. Activate the yeast and start the dough.
Add the yeast, salt, and sugar to the room-temperature cream. Stir until bubbles begin to form. This means the yeast has started fermenting. Add flour and begin kneading into a soft dough.
2. Incorporate the butter.
Continue adding flour gradually until the dough is soft and slightly sticky. Place the dough on a board, stretch it gently, and place the warm, softened butter onto the dough.
Fold the dough over the butter and knead until fully incorporated. Transfer the dough to a bowl, cover tightly with plastic wrap, and let rise in a warm spot until doubled in size.
3. Divide and colour the dough.
Punch down the risen dough. Cut off one-third and tint it red. Form a small ball from some of the red dough for the Santa’s nose.
Divide the remaining white dough in half. Pinch off a small piece from one section and roll it into a ball for the pompom of the hat.
Arrange the red and white dough on baking paper and begin shaping your Santa (or gnome), creating the hat, face, and base.
4. Shape the beard and add details.
Use the remaining white dough to form the beard and fringes. Add the nose and pompom. Sprinkle the beard and fringe generously with pearl sugar (or your substitute).
Bake at 375°F (190°C) until the edges are golden brown. Cool on a rack before serving.
This adorable Santa sweet bread is more than just a treat. It’s a holiday moment in the making. Kids will love helping shape the dough, and adults will appreciate the festive touch it brings to any breakfast or dessert table.
Santa Sweet Bread
This adorable Santa-shaped sweet bread is made from a tender, buttery yeast dough and decorated with red dough, pearl sugar, and simple shaping techniques. It’s perfect for Christmas breakfast, holiday baking with kids, or gifting as a festive edible treat. The dough is easy to customize with vanilla, cardamom, candied fruit, or raisins. Serve warm with butter or hot chocolate.
Ingredients
- ⅔ cup table cream room temperature
- 2 tbsp sugar
- 1½ tsp yeast
- 2 oz butter softened
- 1 egg
- ¼ tsp salt
- 1- 1 1/2 cups flour
- 2-3 drops red food colouring
- 1½ tbsp pearl sugar or substitute coconut shavings/almond petals
Instructions
-
Activate the yeast and start the dough.
-
Add the yeast, salt, and sugar to the room-temperature cream. Stir until bubbles begin to form. This means the yeast has started fermenting. Add flour and begin kneading into a soft dough.
-
Incorporate the butter.
-
Continue adding flour gradually until the dough is soft and slightly sticky. Place the dough on a board, stretch it gently, and place the warm, softened butter onto the dough.
-
Fold the dough over the butter and knead until fully incorporated. Transfer the dough to a bowl, cover tightly with plastic wrap, and let rise in a warm spot until doubled in size.
-
Divide and colour the dough.
-
Punch down the risen dough. Cut off one-third and tint it red. Form a small ball from some of the red dough for the Santa’s nose.
-
Divide the remaining white dough in half. Pinch off a small piece from one section and roll it into a ball for the pompom of the hat.
-
Arrange the red and white dough on baking paper and begin shaping your Santa (or gnome), creating the hat, face, and base.
-
Shape the beard and add details.
-
Use the remaining white dough to form the beard and fringes. Add the nose and pompom. Sprinkle the beard and fringe generously with pearl sugar (or your substitute).
-
Bake at 375°F (190°C) until the edges are golden brown. Cool on a rack before serving.
If you try this recipe, I’d love to see your creations! Share a photo and tag Creative Cynchro on Instagram or Creative Cynchronicity on Facebook.
Looking for more festive baking and no bake treat ideas? Check out the fun ideas below to make your season a little sweeter.
- Candy Filled Christmas Chocolate Balls
- Grinch Oreo Balls
- Reindeer Chocolate Bark
- Snowman Cake Pops
- Chocolate Pretzel Snowmen
- Grinch Bark
- Reindeer Macarons
- Santa Rice Krispie Treats
- Poinsettia Sourdough Bread
- Buckeye Cookie Bars
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