This charming Christmas Tree Coffee Cake is a delightful blend of sweet bread and dessert, perfect for holiday mornings or afternoon tea. Made with a soft, enriched dough featuring oats and candied fruits, it rises into a tender crumb with a subtle coffee flavor profile. The dough is cleverly shaped into small balls arranged in a triangular tree formation, then baked until golden brown. A simple confectioners’ sugar frosting adds a snowy finish, while candied citron provides bursts of citrusy sweetness. It&# 226;ÂÂs a nostalgic treat that brings warmth and cheer to any gathering, requiring just a bit of patience for the rising process but resulting in a stunning and delicious centerpiece.
Christmas Tree Coffee Cake
Description
This charming Christmas Tree Coffee Cake is a delightful blend of sweet bread and dessert, perfect for holiday mornings or afternoon tea. Made with a soft, enriched dough featuring oats and candied fruits, it rises into a tender crumb with a subtle coffee flavor profile. The dough is cleverly shaped into small balls arranged in a triangular tree formation, then baked until golden brown. A simple confectioners' sugar frosting adds a snowy finish, while candied citron provides bursts of citrusy sweetness. It&# 226;ÂÂs a nostalgic treat that brings warmth and cheer to any gathering, requiring just a bit of patience for the rising process but resulting in a stunning and delicious centerpiece.Ingredients
Directions
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Soften the yeast in lukewarm water (use warm water if using dry yeast).
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Pour the scalded milk over the sugar, salt, and butter.
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Cool the milk mixture until it is lukewarm.
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Stir in 1 cup of the sifted flour and the beaten eggs.
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Add the softened yeast and the uncooked oats to the mixture.
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Combine the remaining 1/4 cup of flour with the diced mixed candied fruits; stir to coat the fruits evenly with flour.
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Add the coated fruits to the dough and mix well.
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Stir in enough of the remaining flour to form a soft, manageable dough.
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Turn the dough out onto a lightly floured board or canvas; knead until smooth and satiny, about 10 minutes.
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Round the dough into a ball; place in a greased bowl; brush lightly with melted shortening or butter.
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Cover and let rise in a warm place until double in size, about 1 hour.
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Punch the dough down; cover; let rest for 10 minutes.
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Divide the dough in half.
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From one half, pinch off 17 pieces of dough; shape each piece into a smooth ball.
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Arrange the balls in the shape of a Christmas tree on a greased cookie sheet (start with 1 at the top, then 3, 5, and 8 at the base).
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Brush the arranged dough lightly with melted butter.
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Repeat the shaping and arranging process with the other half of the dough for the second cake.
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Cover the cakes and let rise in a warm place until nearly double in size, about 1 hour.
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Bake in a preheated moderate oven (375ðF (191ðC)) for about 20 minutes, or until golden brown.
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Let cool slightly, then decorate with confectioners' sugar frosting and candied citron.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1029.0kcal
- % Daily Value *
- Total Fat 17.1g27%
- Saturated Fat 5.2g26%
- Cholesterol 0.9mg1%
- Sodium 5234.1mg219%
- Total Carbohydrate 190.6g64%
- Dietary Fiber 6.8g28%
- Sugars 17.9g
- Protein 24.1g49%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
