This classic Moravian Christmas loaf is a beloved holiday tradition known for its soft, tender crumb and rich, sweet flavor. The dough is enriched with milk, butter, and sugar, creating a luxurious texture that feels indulgent yet comforting. Loaded with a medley of dried fruits including raisins, currants, and chopped citron, every bite offers a burst of fruity sweetness balanced by the savory notes of yeast and salt. Topped with toasted sliced almonds, this loaf has a beautiful golden crust and a fragrant aroma that fills the kitchen. It is perfect for Christmas morning breakfast, holiday gatherings, or as a thoughtful gift. While traditionally made overnight, the result is a timeless treat that pairs wonderfully with butter or jam, bringing a taste of heritage to your festive table.
Moravian Christmas Loaf
Description
This classic Moravian Christmas loaf is a beloved holiday tradition known for its soft, tender crumb and rich, sweet flavor. The dough is enriched with milk, butter, and sugar, creating a luxurious texture that feels indulgent yet comforting. Loaded with a medley of dried fruits including raisins, currants, and chopped citron, every bite offers a burst of fruity sweetness balanced by the savory notes of yeast and salt. Topped with toasted sliced almonds, this loaf has a beautiful golden crust and a fragrant aroma that fills the kitchen. It is perfect for Christmas morning breakfast, holiday gatherings, or as a thoughtful gift. While traditionally made overnight, the result is a timeless treat that pairs wonderfully with butter or jam, bringing a taste of heritage to your festive table.Ingredients
Directions
-
Scald 2 cups of the milk and let it cool to lukewarm temperature.
-
Dissolve the yeast in 1/4 cup of warm water and let stand until foamy.
-
In a large bowl, combine the cooled milk, yeast mixture, 3 cups of flour, and salt.
-
Mix well until a smooth batter forms.
-
Cover the bowl and let the mixture rise in a warm place overnight.
-
The next morning, scald the remaining 1 cup of milk and melt the butter in it.
-
Stir the melted butter mixture into the risen yeast batter.
-
Add the sugar and the remaining 3 cups of flour, kneading the dough until smooth and no longer sticky.
-
Add more flour if necessary to prevent sticking.
-
Toss the raisins, currants, and citron with a little flour to prevent clumping.
-
Fold the fruit mixture into the dough until evenly distributed.
-
Cover the dough and let it rise again until doubled in size, about 1 to 2 hours.
-
Punch down the dough and shape it into small loaves.
-
Place the loaves in greased small baking pans.
-
Sprinkle the top of each loaf with the sliced almonds.
-
Let the loaves rise for about 2 hours until puffy.
-
Preheat oven to 400F (200C).
-
Bake the loaves for 40 minutes or until golden brown and cooked through.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1787.9kcal
- % Daily Value *
- Total Fat 5.7g9%
- Saturated Fat 2.0g10%
- Cholesterol 3.6mg2%
- Sodium 87.2mg4%
- Total Carbohydrate 387.4g130%
- Dietary Fiber 11.8g48%
- Sugars 112.1g
- Protein 43.9g88%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Overnight Rising: This recipe relies on an overnight cold or warm rise. If you prefer a faster method, you can use instant yeast and allow the first rise for 1-2 hours instead of overnight, but the flavor development from the long rise is superior.
Fruit Substitutions: If you cannot find citron, you can substitute with chopped dried apricots or peaches. For a variation, add 1/2 cup of chopped walnuts along with the almonds.
Storage: Store cooled loaves in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Wrap tightly in plastic wrap and then foil before freezing.
Testing Doneness: Insert a toothpick into the center of the loaf; it should come out clean. The bottom should sound hollow when tapped.
