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Christmas Tree Coffee Cake

Difficulty: Medium
Serves: 2 cakes


  • 1 pk Dry yeast
  • 3/4 cup Milk, scalded
  • 1/4 cup Sugar
  • 1 ts Salt
  • 1/3 cup Butter or margarine
  • 3 cup Sifted flour
  • 2 Eggs, beaten
  • 1 cup Quaker Oats, uncooked


    1. Soften yeast in lukewarm water. (Use warm water for dry yeast.) Pour scalded milk over sugar, salt and butter. Cool to lukewarm. Stir in 1 cup flour and eggs. Add softened yeast and oats. Combine 1/4 cup flour and candied fruits; stir to coat fruits evenly with flour. Add to dough; mix well. Stir in enough more flour to make a soft dough.
    2. Turn out on lightly floured board or canvas; knead until smooth and satiny, about 10 minutes. Round dough into ball; place in greased bowl; brush lightly wtih melted shortening. Cover and let rise in warm place until double in size, about 1 hour.
    3. Punch dough down; cover; let rest 10 minutes. Divide dough in half. From one half, pinch off 17 pieces of dough; shape to form balls. Arrange balls in the shape of a Christmas tree on greased cooky sheet. Brush lightly with melted butter. Repeat with other half of dough. Cover; let rise in warm place until nearly double in size, about 1 hour.
    4. Bake in preheated moderate oven (375 F.) about 20 minutes. Decorate with confectioners' sugar frosting and candied citron.


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