Christmas Tree Coffee Cake
Submitted by kaayjay
Festive yeast coffee cake shaped like Christmas trees, studded with candied fruit and rolled oats. Pull apart the golden buttery balls for a stunning holiday brunch centerpiece.
YIELD
2 cakesPREP
10 minCOOK
30 minREADY
2 hrsTurn your holiday table into a showstopper with this pull-apart coffee cake shaped like a Christmas tree. Seventeen soft, pillowy balls of enriched yeast dough (think brioche meets oatmeal bread) nestle together on a baking sheet, brushed with melted butter and studded throughout with jewel-toned candied fruit.
The dough itself is a dream to work with. Scalded milk, butter, and eggs create a tender crumb, while rolled oats add subtle nutty flavor and just a hint of chew.
Once baked to golden perfection at 375°F, you’ll drizzle the whole tree with confectioners’ sugar frosting and dot it with candied citron for “ornaments." Guests pull off warm, buttery rolls straight from the tree. It’s interactive, festive, and tastes like childhood Christmas mornings.
Pro Tips
- Scald your milk then let it cool to lukewarm before adding to avoid killing the yeast (too hot = dead yeast = flat cake)
- Coat the candied fruits in a bit of flour before mixing into the dough so they don’t sink to the bottom during rising
- Divide each ball evenly (use a kitchen scale if you want them uniform) for a balanced tree shape
- Brush the shaped balls with melted butter before the second rise for extra richness and a gorgeous golden crust
- This recipe makes two trees, so you can freeze one unbaked (after shaping) for an easy Christmas morning treat later
Ingredients
Directions
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 ¼ 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. 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. 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 Bake in preheated moderate oven (375 F.) about 20 minutes. Decorate with confectioners’ sugar frosting and candied citron.
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