Golden Santa Bread


I know that Christmas is still far away but I found this bread recipe and I wanted to share it with you. I am sure that you and your kids will love this following recipe:


  • 4 to 4-1/2 cups bread flour
  • 1/2 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 teaspoons salt
  • 1/2 cup milk
  • 1/4 cup water
  • 1/4 cup butter, cubed
  • 2 eggs
  • 2 raisins
  • 2 egg yolks
  • 2 to 3 drops red food coloring


  1. You will need a large bowl. Combine 2 cups flour, sugar, yeast and salt. Heat the milk, water and butter to 120°-130° in a small saucepan. Add to dry ingredients. You need to beat just until moistened. Beat in the eggs until smooth. Stir the remaining flour in to form a stiff dough.
  2. Turn onto a floured surface. Knead until smooth and elastic, about 6-8 minutes. Place the dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Turn onto a lightly floured surface. Divide into two portions, one slightly larger than the other.
  4. Shape the larger portion into an elongated triangle with rounded corners for Santa’s head and hat.
  5. Divide the smaller portion in two halves. Shape and flatten one half into a beard. Using scissors or a pizza cutter, cut into strips to within 1 in. of top. Position on Santa’s face. Now twist and curl strips if desired.
  6. Use the remaining dough for the mustache, nose, hat pom-pom and brim. Shape a portion of dough into a mustache. Flatten and cut the ends into small strips with scissors. Place above beard. Place a small ball above mustache for nose. Fold the tip of hat over and add another ball for pom-pom. Roll out a narrow piece of dough to create a hat brim; position it under the hat.
  7. With a scissors, cut two slits for the eyes and after that insert raisins into the slits. In separate small bowls, beat each egg yolk. Add red food coloring to one yolk; carefully brush over the hat, the nose and the cheeks. Brush the plain yolk over the remaining dough.
  8. Cover loosely with foil. Bake at 350° for 15 minutes. Uncover; bake 10-12 minutes longer or until golden brown.

Source: / [via] Prakticideas.


34 Responses to “Golden Santa Bread”

  1. Carol Murray says:

    Have a wonderful day, tomorrow TGIF yeaaaah!
    And have a wonderful weekend…
    Keep up the great work…

  2. Me and me says:

    Will make it, but minus the sugar. Is it really necessary?

    • joan says:

      Sugar is needed to make it “brown”…you can probably cut it down to maybe half but i wouldn’t do it much less then that.

    • Carol says:

      I just love it when someone is going to try a recipe and then they want to change it. Yes, all the ingrediants are necessary. If it wasn’t they would’t have them in the 1st place. a half a cup of sugar…watch out … you will put on the pounds !!!!

      • leann says:

        This person may be diabetic and sugar substitute just isn’t the same taste.For Diabetics 1/2 cup of sugar is a lot

        • Sheila says:

          If a person can’t have sugar then why make recipies that require sugar? It is like being allergic to shellfish but insisting to make clam chowder!!!

          • Evelyn says:

            Even diabetics can have some sugar , they just have to be careful. At this time of year anything they can do to cut sugar from a list of ingredients they should. Thank you for your understanding way.

      • jessica says:

        Oh I know! Imagine the nerve having a different preference from another individual! :S

        If no one changed recipes or ways of doing something we’d still be living in the dark ages.

        And no, often all ingredients aren’t “necessary”. If their purpose is just flavour of course you may alter them. Just when it comes to things like flour or eggs or butter they are more likely to serves a purpose and trickier to alter. ‘Me and Me’ asked a good question. Sugar can serve either purpose.

        • Connie says:

          well I am going to try it as is and then try to use no egg no milk bread mix and then figure out how to turn it red. I have a granddaughter who is highly allergic to milk eggs and nuts so she will need one to… wonderful Idea for Christmas thanks

    • Toni says:

      It’s only 1\2 c for goodness sake and you need it to react with the yeast.

    • Judy says:

      Yeast recipes won’t rise without a sugar source.

    • Deb says:

      Sugar is necessary in yeast bread recipes, it is what feeds the yeast so that the bread rises. I wouldn’t mess with the amounts or you may have a “Flat Santa”.

    • Kim says:

      Yeast WILL work without sugar. We have a pizza dough recipe at my biz that is fantastic and does not require sugar. However, sugar gives it that browning and slight crispness you can’t get without it. And, yes, yeast reacts “stronger” with the sugar. Plus, the taste is so much better with it than not, obviously. I just wanted to make sure to clarify the yeast does work without the sugar. We do it every weekend for hundreds of pizza crusts and they rise beautifully.

    • ADubs923 says:

      thanks to those that explained the reason for the sugar. People may have reasons for not wanting certain ingredients. People have been substituting & modifying recipes for centuries so to attack anyone for asking a question is absurd!

  3. Krista says:

    I am going to have to do this with my niece and nephew! They will love it!

  4. Ellen says:

    This looks really nice! Hope I can make it!

  5. sherna says:

    awesome idea! very beautifully done :)

  6. sherna says:

    awesome idea!
    very beautifully done

  7. Cindy says:

    Do you know if I have to make this is in a stand mixer? I don’t have one, but I do have a food processor with a dough blade or I have a hand mixer with dough hooks.

  8. shveta says:


  9. Deek says:

    I was going to try this last year and never got round to it. I suppose that any bread recipe will do, just use this as a pattern as to what to do with the dough, it looks like it’s 550-600ish grams of flour so I’ll just adapt the quantities to suit. I’m thinking a focaccia type bread would work.

  10. Nancy says:

    I have seen this before but was done with Frozen Dough Loaves.

  11. Elena Angela says:

    me encantò el Santa, pero se hornèa a 350 grados centìgrados o farengeith?

  12. Laura Pyles says:

    Anyone have any ideas as to which gluten free flour might work best with this particular bread recipe? This looks amazing!! But I can’t eat it, sniff sniff. I know some flour mixtures work better than others, and I usually mix my own flour blends but I don’t usually make bread because of how long it takes. But this looks to good to pass up!!!

    • cenira rezende says:

      Adorei! Achei lindo! vou tentar fazer, acho que meus netos vão amar também, por cer algo diferente, sempre tem panetone. obrigada bjs

  13. Andruta says:

    I will make-it !! Thank you for good idea !!

  14. Christine says:

    I was wondering if anyone happened to know how many tsp or tbs I would need of the yeast instead of a pkg? Thank you in advance :)

  15. could you use robin hood flour?

  16. Carolyn says:

    One question, do you let it rise a second time after you put it together?

  17. Terina says:

    I’m not brave enough to try doing this from scratch…does anyone know if Santa will look the same if I use Rhodes frozen bread dough? Thanks

  18. Consuelo Gerrald says:

    Hey there. I liked your article. Do you mind if I leave a weblink to my head wear web site?

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