How To Make Sweet and Spicy Christmas Tree Bread

This soft, golden, sweet‑spiced pull‑apart bread is shaped into a Christmas tree for the ultimate festive centrepiece. Lightly glazed, beautifully aromatic and perfect for sharing, it’s a showstopper for any Christmas table — especially when paired with more treats from our Christmas Baking and Christmas Food collections.

⭐ Ingredients

For the dough

• 500g strong white bread flour
• 1 × 7g sachet fast‑action yeast
• 50g caster sugar
• 1 tsp ground cinnamon
• ½ tsp mixed spice
• 1 tsp salt
• 250ml warm milk
• 1 medium egg
• 60g unsalted butter, softened

For the filling

• 60g softened butter
• 75g light brown sugar
• 1 tsp cinnamon
• ½ tsp nutmeg

For the glaze

• 2 tbsp honey or golden syrup
• 1 tbsp melted butter

⭐ Method

1. Make the dough: In a large bowl, combine the flour, yeast, sugar, cinnamon, mixed spice and salt. Add the warm milk, egg and softened butter, then mix to form a soft dough. Knead for 8–10 minutes until smooth and elastic.
2. First rise: Place the dough in a lightly oiled bowl, cover and leave to rise for 1 hour, or until doubled.
3. Prepare the filling: Mix the softened butter, brown sugar, cinnamon and nutmeg into a smooth paste.
4. Shape the Christmas tree: Roll the dough into a large rectangle. Spread the filling evenly across the surface. Cut the dough into strips, roll each into small spirals and arrange them on a lined baking tray in a Christmas tree shape — one at the top, widening as you go down.
5. Second rise: Cover and leave to rise for 30 minutes until puffy.
6. Bake: Preheat the oven to 180°C (160°C fan). Bake for 20–25 minutes until golden and risen.
7. Glaze: Mix the honey (or golden syrup) with melted butter and brush over the warm bread for a glossy festive finish.

⭐ Decoration Ideas

• Dust lightly with icing sugar for a snowy finish
• Add sugar stars or edible glitter
• Drizzle with icing for a frosted look
• Serve with warm spiced fruit compote

⭐ Tips for Soft, Fluffy Bread

• Warm milk helps activate the yeast
• Don’t over‑flour the dough — keep it soft
• Allow both rises to complete fully
• Brush with glaze while warm for shine

⭐ Make‑Ahead & Storage

• Best eaten fresh on the day
• Can be reheated for 5 minutes at 160°C
• Freeze unbaked spirals, then thaw and bake fresh