The best Christmas breakfast ideas from top cooks like Donal Skehan and Holly White
Donal Skehan's Christmas morning bap is a winner.Â
Cinnamon buns
These spiced, delicate rolls are perfect for dipping in coffee or hot chocolate. You can make them the night before and refrigerate them overnight in a well-sealed tin, just make sure to bring them to room temperature before baking.
Servings
12Preparation Time
2 hours 0 minsCooking Time
25 minsTotal Time
2 hours 25 minsCourse
BakingIngredients
For the dough:
200ml milk, warmed
100g butter, melted
150g plain flour
100g wholemeal flour
250g strong white flour
1½ tsp fast acting yeast
4 tsp golden caster sugar
2 eggs, lightly beaten
dash of sunflower oil
For the filling:
75g butter
30g golden caster sugar
30g muscovado sugar
100g pecan nuts, finely chopped
For the glaze:
60g icing sugar
1 tbsp cream cheese, softened
½ tbsp butter, softened
½ tsp vanilla extract
Method
Stir the melted butter into the warm milk and set aside.
Stir the flours, yeast and caster sugar together until combined. Make a well in the centre and add in the eggs and milk mixture. Bring the dry ingredients into the well and stir everything until combined and a sticky dough has formed.
Lightly oil a clean surface. Tip your dough onto the oiled surface and knead until the dough becomes less sticky and smooth.
Place into an oiled bowl and cover the top. Keep in a warm place for about an hour until it doubles in size.
While your dough is rising you can make the filling by mixing all of the ingredients together. Grease a baking tin or dish with deep sides.
Knock back or roughly knead the dough to take out the largest of the bubbles and then gently shape it into a flat rectangle. Spread the filling on top. With the longest edge closest to you, roll the dough into a cylinder. Cut cylinder into about 12 even slices.
Fit the slices into the greased tin and cover with a damp tea towel. Set aside to allow them to rise again for about half an hour. Preheat your oven to 200°C.
Bake for about 25 minutes until the buns have risen and are golden on top.
Beat together the ingredients for the glaze and spread over the buns while still warm.
Spotted Dog
A loaf of warm soda bread is perfect for Christmas morning and this traditional spotted dog can be mixed in a matter of minutes. You can use whichever dried fruit you have on hand in this bread.
Servings
10Preparation Time
5 minsCooking Time
30 minsTotal Time
35 minsCourse
BakingIngredients
450 g (1 lb) plain flour
1 tbsp caster sugar
1 tsp salt
1 level tsp bicarbonate of soda
110 g (4 oz) sultanas, raisins or currants
300 ml (10 fl oz) buttermilk or sour milk
1 large free range egg, beaten
Method
Preheat the oven to 230°C/450°F/Gas Mark 8.
Sieve the flour, sugar, salt and bicarbonate of soda into a large wide bowl. Add the dried fruit and mix well. Make a well in the center of the dry ingredients and add the egg and most of the buttermilk. Hold your hand in an open claw shape and mix the dry ingredients from the sides of the bowl into the buttermilk to form a soft dough. Add the remaining buttermilk as you mix, if necessary, until the mixture comes together and forms a rough ball. Resist the temptation to knead or work the dough, the less it is handled, the better the texture of the finished bread will be. Turn the dough onto a floured work surface. Wash and dry your hands.
With floured hands, tidy the dough into a round shape, handling gently as you go. Transfer to a lightly floured baking sheet and pat it so it is about 4 cm (1½ inch) deep. Cut a deep cross into the top of the round loaf. Lightly pierce each quarter with the tip of a knife.
Place in the centre of the preheated oven. Cook for 15 minutes and then reduce the temperature to 200°C/400°F/Gas Mark 6 and bake for a further 25 to 30 minutes, or until the loaf has a nice brown crust and sounds hollow when tapped. Serve freshly baked, cut into thick slices, with salted butter and jam.
