Christmas Recipes From Around the World

Ingredients

• •500g strong bread flour
• •100g caster sugar
• •3 eggs + 2 yolks
• •150g softened butter
• •120ml warm milk
• •1 sachet (7g) dried yeast
• •100g sultanas
• •80g candied orange peel
• •Zest of 1 lemon
• •Pinch of salt

Method

1. 1Soak sultanas in warm water for 20 minutes, then drain.
2. 2Combine flour, yeast, sugar, milk, and eggs; knead for 10 minutes.
3. 3Gradually add butter and salt; knead until silky and elastic.
4. 4Mix in candied peel, lemon zest, and drained sultanas.
5. 5Cover and prove overnight in the fridge for a light, airy crumb.
6. 6Shape into a dome, place in a panettone mould, and prove again 2 hours.
7. 7Score a cross on top and bake at 180°C (350°F) for 40–45 minutes.

Ingredients

• •500g plain flour
• •1 sachet dried yeast
• •200ml warm milk
• •75g sugar
• •100g softened butter
• •1 egg
• •100g mixed raisins
• •50g candied citrus peel
• •50g chopped almonds
• •1 tsp ground cinnamon
• •1 tsp mixed spice
• •200g marzipan
• •Melted butter & icing sugar to finish

Method

1. 1Mix flour, yeast, milk, sugar, egg, and spices into a soft dough.
2. 2Knead in butter, then fold in raisins, peel, and almonds.
3. 3Prove for 1 hour until doubled in size.
4. 4Roll marzipan into a log the length of the loaf.
5. 5Flatten dough, place marzipan inside, and fold over to seal.
6. 6Bake at 180°C (350°F) for 50 minutes until golden.
7. 7Brush with melted butter and dust generously with icing sugar.

Ingredients

• •500g plain flour
• •1/2 tsp saffron threads
• •150ml warm milk
• •100g butter, melted
• •100g caster sugar
• •1 sachet dried yeast
• •1 egg
• •1/2 tsp salt
• •16 raisins
• •1 beaten egg (to glaze)

Method

1. 1Steep saffron in warm milk for 10 minutes until deeply golden.
2. 2Combine saffron milk, yeast, sugar, egg, butter, and salt.
3. 3Add flour and knead for 8 minutes into a soft dough.
4. 4Prove for 1 hour until doubled.
5. 5Divide into 16 pieces; roll each into a rope and curl into an 'S'.
6. 6Place a raisin in each curl; prove 30 minutes more.
7. 7Glaze with beaten egg and bake at 220°C (425°F) for 8–10 minutes.

Ingredients

• •500g masa harina (corn flour)
• •200g lard or vegetable shortening
• •300ml warm chicken stock
• •1 tsp baking powder
• •1 tsp salt
• •20 dried corn husks, soaked
• •500g shredded pork or chicken in red chile sauce

Method

1. 1Beat lard until fluffy; whisk in masa harina, stock, baking powder, and salt.
2. 2Continue beating until a small ball of dough floats in water.
3. 3Spread 2 tbsp dough onto the wide end of each soaked husk.
4. 4Add 1 tbsp of the meat filling down the centre.
5. 5Fold the sides over, then fold the narrow end up to seal.
6. 6Steam upright in a large pot for 90 minutes, checking water level.
7. 7Rest 10 minutes before serving; husks should peel away cleanly.

Ingredients

• •400g shortcrust pastry
• •400g jar mincemeat (spiced fruit)
• •1 bramley apple, finely diced
• •Zest and juice of 1 orange
• •1 tsp mixed spice
• •1 beaten egg (to glaze)
• •Icing sugar to dust

Method

1. 1Stir mincemeat, apple, orange zest, juice, and mixed spice together.
2. 2Roll pastry thinly and cut 24 bases and 24 lids with fluted cutters.
3. 3Line a mini-muffin tin with bases; fill each with a spoon of filling.
4. 4Top with lids, seal edges, and cut a small steam hole in each.
5. 5Glaze with beaten egg and bake at 190°C (375°F) for 18–20 minutes.
6. 6Cool slightly and dust with icing sugar before serving warm.

Ingredients

• •500g plain flour
• •250ml warm water
• •1 egg
• •1 tsp salt
• •300g sauerkraut, drained
• •200g mushrooms, chopped
• •1 onion, finely diced
• •2 tbsp butter
• •Salt and pepper

Method

1. 1Sauté onion and mushrooms in butter until softened.
2. 2Add sauerkraut and cook 10 minutes; season and cool.
3. 3Mix flour, egg, water, and salt into a smooth dough; rest 30 minutes.
4. 4Roll dough thin and cut 8cm rounds.
5. 5Place a spoon of filling on each round; fold and crimp edges.
6. 6Boil in salted water for 3–4 minutes until they float.
7. 7Optionally pan-fry in butter before serving with sour cream.

Ingredients

• •4 eggs
• •120g caster sugar
• •100g plain flour
• •1 tbsp cocoa powder
• •300ml double cream
• •200g dark chocolate, melted
• •3 tbsp icing sugar
• •1 tsp vanilla extract
• •Pinch of salt

Method

1. 1Whisk eggs and sugar until thick and pale; fold in flour and cocoa.
2. 2Spread onto a lined swiss-roll tin and bake at 200°C (400°F) for 10 min.
3. 3Turn onto sugared paper, roll up while warm, and cool completely.
4. 4Whip cream with icing sugar and vanilla to soft peaks.
5. 5Unroll sponge, spread with cream, and re-roll tightly.
6. 6Melt chocolate into remaining cream for ganache; coat the log.
7. 7Drag a fork through ganache to create bark texture; chill before slicing.

Ingredients

• •4 eggs
• •120g caster sugar
• •100g plain flour
• •30g melted butter
• •300ml double cream
• •3 tbsp icing sugar
• •300g fresh strawberries
• •1 tsp vanilla extract

Method

1. 1Whisk eggs and sugar over a warm bath until tripled in volume.
2. 2Fold in sifted flour, then gently fold in melted butter.
3. 3Pour into a lined 20cm tin; bake at 170°C (340°F) for 25–30 minutes.
4. 4Cool fully, then split into two even layers.
5. 5Whip cream with icing sugar and vanilla to stiff peaks.
6. 6Layer sponge, cream, and sliced strawberries; stack and top with cream.
7. 7Decorate with whole strawberries and dust lightly with icing sugar.

Ingredients

• •300g plain flour
• •1 tsp baking powder
• •150g softened butter
• •150g caster sugar
• •1 egg
• •1 tsp vanilla extract
• •1/2 tsp salt
• •400g icing sugar
• •2–3 tbsp milk
• •Food colouring & sprinkles

Method

1. 1Cream butter and sugar; beat in egg and vanilla.
2. 2Sift in flour, baking powder, and salt; mix to a firm dough.
3. 3Chill dough for 1 hour, then roll to 5mm thick.
4. 4Cut festive shapes; poke a hole if hanging as ornaments.
5. 5Bake at 180°C (350°F) for 10–12 minutes until pale golden.
6. 6Mix icing sugar with milk to make glaze; tint with food colouring.
7. 7Decorate cooled cookies and add sprinkles before the glaze sets.

Ingredients

• •750ml red wine
• •150ml port or brandy
• •1 orange, sliced
• •6 cardamom pods, crushed
• •2 cinnamon sticks
• •8 whole cloves
• •1 star anise
• •100g caster sugar
• •50g blanched almonds
• •50g raisins

Method

1. 1Combine wine, port, orange, and all spices in a large pot.
2. 2Warm gently — do not boil — for 20 minutes to infuse.
3. 3Stir in sugar until fully dissolved.
4. 4Strain into heatproof glasses.
5. 5Top each serving with a spoonful of almonds and raisins.
6. 6Serve warm with gingerbread on the side.

Ingredients

• •200g rice flour
• •100g plain flour
• •150g caster sugar
• •2 tsp baking powder
• •3 eggs
• •300ml coconut milk
• •100ml evaporated milk
• •100g melted butter
• •Salted egg and cheese to top
• •Banana leaves to line

Method

1. 1Line clay pots or tins with softened banana leaves.
2. 2Whisk eggs, sugar, coconut milk, and evaporated milk together.
3. 3Fold in both flours, baking powder, and melted butter until smooth.
4. 4Pour batter into lined pots and top with sliced salted egg and cheese.
5. 5Bake at 200°C (400°F) for 25–30 minutes until set and golden.
6. 6Brush with butter, sprinkle with sugar, and serve warm.

Ingredients

• •6 egg whites
• •300g caster sugar
• •1 tsp white vinegar
• •1 tsp cornflour
• •1 tsp vanilla extract
• •300ml double cream
• •2 tbsp icing sugar
• •300g mixed berries
• •2 passionfruit

Method

1. 1Beat egg whites to soft peaks; add sugar gradually until glossy.
2. 2Fold in vinegar, cornflour, and vanilla.
3. 3Shape into a 22cm round on lined tray; bake at 120°C (250°F) for 90 min.
4. 4Turn off oven and cool completely inside with the door closed.
5. 5Whip cream with icing sugar to soft peaks.
6. 6Top the pavlova with cream, berries, and passionfruit pulp.
7. 7Serve immediately so the meringue stays crisp.