Popular Moravian Christmas Loaf
Submitted by di79ck
Moravian Christmas loaf is a soft yeast bread studded with raisins, currants, and citron, topped with sliced almonds. Traditional Pennsylvania Moravian holiday bread with an overnight sponge.
YIELD
48 servingsPREP
20 minCOOK
40 minREADY
10 hrsThe Moravians who settled in Pennsylvania and North Carolina brought a tradition of careful holiday baking that survives in towns like Bethlehem and Winston-Salem. This loaf is one of the centerpieces of that tradition. The dough rests overnight as an old-fashioned sponge, which gives it a tangy depth that modern fast-rise bread can’t match.
The blend of raisins, currants, and citron is what marks this as a Christmas loaf rather than a daily bread. Tossing the fruit in flour before adding to the dough is the small but critical move. Coated dried fruit suspends evenly through the crumb during the rise instead of sinking to the bottom of the pan. The sliced almonds on top crisp into a golden crackle as the loaves bake.
Pro Tips
- Scald the milk for the sponge. Heating to just below boiling and cooling kills enzymes that would otherwise weaken gluten development.
- Use European-style butter if you can find it. Higher butterfat content gives the crumb more tenderness and a richer flavor.
- Shape into small loaves rather than one giant one. Smaller pans bake through evenly and give a better crumb-to-crust ratio.
- Let the second rise go the full 2 hours. Underproofed loaves bake dense and gummy.
Variations
- Add a tablespoon of grated orange zest to the dough for a brighter, more aromatic holiday loaf.
- Substitute candied cherries for half the citron if you can’t find good quality citron.
- Brush warm loaves with a simple sugar glaze flavored with rum or brandy for a more festive finish.
Ingredients
Directions
Scald 2 cups of the milk and let cool.
Add the dissolved yeast cake, 3 cups of flour and the salt.
Mix well. Cover and set aside to rise in a warm place, over night.
In the morning, scald the other cup of milk and add the butter and stir until melted.
Combine with the yeast mixture and add the sugar and the balance of the flour, kneading the dough well, until it is no longer sticky.
Use more flour if necessary.
Combine the fruit and sprinkle with some flour and add to the dough, mixing well.
Cover and let rise again until double in bulk.
Shape in small loaves, place in small pans, and sprinkle with the sliced almonds.
Let rise for 2 hours. Bake at 400℉ (200℃) for 40 minutes.
Comments
My Aunt made this when we were kids. She made it without the currants and citron, instead tripled the golden raisins soak in water for a few hours, and top with cinnamon sugar.
YUM!