There are few things more magical on Christmas morning than a freshly baked loaf of bread, and when that loaf happens to look like a delicate snowflake, it becomes the centerpiece of the breakfast table. This Candied Peel, Apricot and Marzipan Snowflake Bread is as stunning as it is delicious, with jewel-like pieces of fruit and sweet almond marzipan folded into a soft, enriched dough. Despite its impressive appearance, the recipe is surprisingly straightforward—especially if you let a bread maker do the heavy lifting. It’s the perfect balance of festive and fuss-free, designed to be enjoyed while stockings are being opened and champagne is being poured.
The Quest for the Perfect Christmas Breakfast
Choosing a Christmas Day breakfast recipe is no small task. It has to feel special enough for the occasion, yet be simple enough to pull off amid the joyful chaos of gift-giving and festive toasts. This snowflake bread rises to the challenge beautifully. It looks like it came from a patisserie window, but the active time is minimal, and the bread maker handles the kneading and first rise, leaving you free to join in the festivities.
The combination of candied peel and dried apricots brings a bright, fruity sweetness that cuts through the richness of the dough, while chunks of marzipan melt into pockets of almond goodness. It’s a bread that tastes like Christmas morning should: warm, comforting, and just a little indulgent. And because it’s shaped into a snowflake, it doubles as edible table decor, drawing admiring glances before anyone even takes a bite.
What You’ll Need
The ingredient list is relatively short and relies on pantry staples plus a few festive extras. You’ll need bread flour, instant yeast, sugar, salt, milk, butter, and an egg to create a rich, tender dough. The festive character comes from mixed candied peel, dried apricots, and a block of good-quality marzipan. The marzipan should be diced into small cubes and frozen briefly before adding to the dough, which prevents it from turning into a sticky smear during shaping.
In terms of equipment, a bread maker with a dough setting is a real time-saver, but you can absolutely make this by hand or with a stand mixer if you prefer. A dough scraper is also invaluable for turning the dough out of the bread maker and for dividing it if needed. Beyond that, all you’ll need is a rolling pin (or just your hands) and a sharp knife or pizza cutter for creating the snowflake pattern.
Making the Dough
Start by warming the milk until it’s just lukewarm—if it’s too hot it will kill the yeast, and if it’s too cold the dough will be slow to rise. A good test is to dip a clean finger into the milk; it should feel comfortably warm but not hot. Pour the milk into the bread maker pan, then add the remaining dough ingredients: flour, yeast, sugar, salt, softened butter, and an egg. Finally, add the candied peel and chopped dried apricots. Set the machine to its dough cycle (often labeled “pizza” on some models) and let it work its magic for about 45 minutes.
While the dough is kneading, dice the marzipan into small cubes—around 1 cm is ideal—and place them in the freezer. Freezing firms up the marzipan so that when it’s incorporated into the dough, it stays in distinct chunks rather than being squashed into a paste. This ensures you get lovely pockets of almond sweetness in every slice.
Shaping the Snowflake
“The recipe had to be special enough for Christmas morning, yet simple enough to manage alongside stockings, presents, and a glass of champagne.”
When the bread maker finishes its cycle, turn the dough out onto a lightly floured surface. Use a dough scraper to help release any sticky bits, then pat the dough into a rough 20 cm (8 inch) round. Sprinkle the frozen marzipan cubes evenly over the surface. Now comes the fun part: shaping the dough into a smooth ball while trapping the marzipan inside. Pull the outer edges of the dough into the centre, working your way around the circle and turning the dough as you go. The dough will stretch and cover the marzipan. Once you’ve pulled all the edges in, pinch the folds together firmly in the middle, then flip the dough over so the seam is underneath. You should now have a relatively smooth ball, though it doesn’t need to be perfect.
Next, to create the snowflake shape, gently roll or press the ball into a flatter disc, about 2.5 cm (1 inch) thick. Using a sharp knife or pizza cutter, make cuts from the outer edge towards the centre, leaving a small uncut circle in the middle. Depending on the size of your dough, you can make 6 to 8 evenly spaced cuts to form the “petals.” Then, take each section and twist it a couple of times, either all in the same direction or alternating, to create a decorative snowflake pattern. Don’t worry if the marzipan peeks out—that’s part of the charm. Transfer the shaped bread to a baking sheet lined with parchment, cover loosely, and let it rise until noticeably puffy, about 30–45 minutes.
Baking and Serving
Preheat your oven to 180°C (350°F) while the bread is rising. Just before baking, you can brush the surface with a little beaten egg or milk to give it a golden, glossy finish. Bake for 25–35 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, you can tent it with foil. Let the bread cool on a wire rack for at least 15 minutes before tearing into it—the marzipan will be molten right out of the oven and can burn your fingers!
Serve the snowflake bread warm, either plain or with a smear of salted butter. It pairs wonderfully with a strong cup of coffee or, for the fully festive experience, a glass of chilled champagne. The bread is also lovely as part of a larger Christmas brunch spread, perhaps alongside a slice of leftover Christmas ham or a spoonful of spiced red cabbage for a sweet-and-savoury contrast.
Tips and Variations
This recipe is forgiving, but a few key tips will ensure success. First, be precise with your flour and liquid measurements—too much flour will make the dough dry and difficult to shape, while too much liquid will make it sticky. If you’re using cups rather than weights, fluff the flour before spooning it into the measuring cup and leveling it off. Second, don’t skip the step of freezing the marzipan; it really does make a difference in the final texture. Finally, if you don’t have a bread maker, you can knead the dough by hand for 10–12 minutes or use a stand mixer with a dough hook, then let it rise in a warm place until doubled in size.
Feel free to play with the filling ingredients. Dried cranberries, sour cherries, or chopped figs would be wonderful in place of or in addition to the apricots. For a more citrusy flavour, add a teaspoon of orange or lemon zest to the dough. If you’re not a fan of marzipan, you could substitute chopped dark chocolate or a cinnamon-sugar mixture, though you might want to reduce the sugar in the dough slightly. The shape is what makes it a snowflake, but the filling is yours to customise.
Leftover bread keeps well at room temperature for up to two days, wrapped in foil or stored in an airtight container. To refresh, warm slices briefly in a toaster or in a low oven. You can also freeze the whole baked loaf, well wrapped, for up to a month. Thaw overnight at room temperature and reheat before serving. If you want to get ahead on Christmas Eve, you can shape the bread, place it on the baking sheet, cover, and refrigerate overnight. In the morning, let it come to room temperature and rise for about an hour before baking as directed.