Chef’s Italian Christmas Bread (Ghirlanda di Natale)

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Chef’s Italian Christmas Bread (Ghirlanda di Natale)

This method uses a slow-rise technique to ensure the bread stays soft for days.

Detailed Ingredients

  • The Dough:

    • 500g (approx. 4 cups) Strong Bread Flour

    • 250ml Warm Milk (not hot)

    • 7g Active Dry Yeast (1 sachet)

    • 80g Sugar

    • 1 tsp Salt

    • 1 Large Egg + 1 Egg Yolk (room temperature)

    • 100g Unsalted Butter (very soft, cubed)

    • Zest of 1 Orange and 1 Lemon

  • The Fruit & Filling:

    • 150g Mixed Dried Fruit (Raisins, Dried Cranberries, Sultanas)

    • 50g Candied Orange Peel (optional)

    • 2 tbsp Dark Rum or Orange Juice (to soak the fruit)

  • The Glaze:

    • 1 Egg beaten with 1 tbsp Milk

    • Pearl sugar or powdered sugar for dusting

Step-by-Step Instructions

1. Soak the Fruit At least 30 minutes before starting, soak your dried fruits in the rum or juice. This prevents the fruit from absorbing moisture from the dough, which keeps the bread from drying out.

2. Activate the Yeast In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let it sit for 10 minutes until it becomes foamy and bubbly.

3. Mix the Dough In a large bowl (or stand mixer), combine the flour, remaining sugar, salt, and citrus zests. Add the yeast mixture and the eggs. Mix until a shaggy dough forms.

4. Incorporate the Butter (The Secret to Softness) Slowly add the softened butter, one cube at a time, while kneading. Knead for about 10 minutes by hand (or 6-7 minutes in a mixer) until the dough is smooth, elastic, and slightly tacky. Fold in the drained dried fruits at the very end of kneading.

5. The First Rise Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1.5 to 2 hours, or until it has doubled in size.

6. Shape the Wreath

  • Punch the dough down to release air.

  • Divide the dough into three long ropes.

  • Braid the ropes together loosely and join the ends to form a circle (wreath).

  • Alternatively, for the “twisted” look in your image, roll the dough into a large rectangle, sprinkle with fruit, roll it up like a log, slice it lengthwise, and twist the two halves together before forming the circle.

7. The Second Rise Place the wreath in a greased bundt pan or on a parchment-lined tray. Cover and let rise for another 45 minutes.

8. Bake Preheat your oven to 180°C (350°F). Brush the top of the bread with the egg wash. Bake for 30–35 minutes until it sounds hollow when tapped on the bottom and is a deep golden brown.

9. Finish Let it cool completely. Dust with powdered sugar or a simple sugar glaze before serving.

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