How Do I Make Christmas Bread Without a Mixer? Five Festive Loaves You’ll Love

You don’t need a stand mixer to pull off show-stopping Christmas bread. All you need are your hands, a bowl, and a little cozy patience. These five no-mixer holiday breads are tender, fragrant, and totally doable on a chilly afternoon. They knead easily by hand, rise like a dream, and make your kitchen smell like pure December magic.

We’re talking soft, enriched doughs with butter and spice, golden braids with glossy tops, and fruit-studded slices that beg for butter. And yes—your arms can handle it. Ready to turn flour and love into holiday bragging rights?

1. Cozy No-Knead Cranberry-Orange Christmas Boule That Practically Makes Itself

This is your “set it and forget it” holiday loaf. It’s crusty on the outside, plush inside, and loaded with tart cranberries and bright orange zest. The long rest does the heavy lifting—no mixer, no intensive kneading, just patience and a hot pot.

Ingredients:

• 3 cups (360 g) all-purpose or bread flour
• 1 1/2 teaspoons fine sea salt
• 1/2 teaspoon instant yeast
• 1 1/2 cups (360 ml) room-temperature water
• 1 tablespoon honey or sugar
• Zest of 1 large orange
• 3/4 cup (90 g) dried cranberries
• Optional: 1/2 cup (60 g) chopped pecans
• Neutral oil for the bowl
• Extra flour for dusting

Instructions:

1. In a large bowl, whisk the flour, salt, and yeast. Stir in the water and honey until you get a shaggy dough. Fold in orange zest, cranberries, and pecans, if using.
2. Cover the bowl tightly and let it rest at room temperature 12–18 hours. The dough will puff, spread, and get bubbly—perfect.
3. Flour your counter, scrape out the dough, and gently fold it over itself a few times to form a loose ball. Don’t punch out all the bubbles.
4. Place the dough seam-side down on a piece of parchment. Cover and let rise 45–60 minutes.
5. While it rises, place a Dutch oven with its lid into your oven and preheat to 450°F (230°C) for at least 30 minutes.
6. Carefully lift the dough using the parchment and drop it into the hot pot. Cover and bake 30 minutes, then uncover and bake 12–18 minutes more, until deep golden and crackly.
7. Cool on a rack at least 45 minutes before slicing so the crumb sets.

Serve thick slices with salted butter and a drizzle of honey. Swap cranberries for chopped dried apricots, or add a pinch of cinnamon for extra holiday vibes. Pro tip: revive day-old slices in a toaster and spread with cream cheese—seriously festive breakfast.

2. Soft Cardamom Star Bread That Steals The Centerpiece

This pull-apart showpiece looks complicated but it’s totally hand-friendly and so worth it. The dough is enriched and soft, the filling is sweet and warmly spiced, and that star twist? Pure holiday drama with minimal effort.

Ingredients:

• 3 cups (360 g) all-purpose flour, plus more for dusting
• 1/4 cup (50 g) sugar
• 2 1/4 teaspoons instant yeast (1 packet)
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground cardamom (plus more for filling)
• 3/4 cup (180 ml) warm milk (about 105–110°F/40–43°C)
• 1 large egg, room temp
• 1/4 cup (60 g) unsalted butter, very soft
• For filling: 3 tablespoons softened butter, 1/4 cup (50 g) sugar, 1 teaspoon cinnamon, 1/2 teaspoon cardamom
• For finish: 1 egg beaten with 1 tablespoon milk (egg wash), powdered sugar to dust

Instructions:

1. In a large bowl, whisk flour, sugar, yeast, salt, and cardamom. Add warm milk and egg; stir until a rough dough forms. Add the soft butter and squeeze it into the dough with your fingers until incorporated.
2. Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. The dough should feel soft but not sticky; add small sprinkles of flour if needed.
3. Place in a lightly oiled bowl, cover, and let rise until doubled, about 60–90 minutes in a warm spot.
4. Mix the filling: butter, sugar, cinnamon, and cardamom.
5. Punch down and divide dough into 4 equal pieces. Roll each piece into a 10-inch (25 cm) circle. Place one circle on parchment, spread a thin layer of filling, top with another circle, and repeat, ending with the final circle unbuttered.
6. Set a small glass in the center to mark a circle. Using a sharp knife, cut 16 even strips from the edge of the center circle to the outer edge.
7. Remove the glass. Take two adjacent strips and twist them away from each other twice, then pinch their ends together. Repeat all around to create 8 points.
8. Cover and let rise 25–30 minutes. Preheat oven to 375°F (190°C).
9. Brush with egg wash and bake 18–22 minutes until golden.
10. Cool slightly, dust with powdered sugar, and serve warm.

Tear and share with coffee or mulled wine. Swap spices for cocoa sugar, add a thin swipe of jam, or sprinkle chopped pistachios between layers. If your kitchen is chilly, let the dough rise in the oven with just the light on—cozy and effective.

3. Classic Panettone-Style Mini Loaves (No Mixer, No Stress)

Traditional panettone is notorious for mixing time, but these mini loaves hack the process. You’ll get that buttery, citrusy, fruit-studded vibe with manageable hand-kneading and a quicker rise. They make adorable gifts—wrap them up with ribbon and watch the smiles.

Ingredients:

• 2 3/4 cups (330 g) bread flour
• 1/4 cup (50 g) sugar
• 1 packet (2 1/4 tsp) instant yeast
• 1/2 teaspoon fine sea salt
• Zest of 1 orange and 1 lemon
• 3/4 cup (180 ml) warm milk (105–110°F/40–43°C)
• 2 large eggs, room temp
• 6 tablespoons (85 g) unsalted butter, very soft
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional but festive)
• 1 cup (120 g) mixed dried fruit (raisins, golden raisins, chopped apricots)
• 1/3 cup (50 g) chopped candied orange peel (optional)
• 1 tablespoon rum or orange juice to soak fruit
• Egg wash: 1 egg beaten with 1 teaspoon water
• Pearl sugar or sliced almonds for topping (optional)

Instructions:

1. Soak dried fruit and peel with rum or juice for 20 minutes. Drain off any excess.
2. In a bowl, whisk flour, sugar, yeast, salt, and citrus zests. Stir in warm milk, eggs, vanilla, and almond extract to form a shaggy dough.
3. Add the soft butter and knead on a lightly floured surface 10–12 minutes until smooth, elastic, and slightly tacky.
4. Flatten the dough, scatter soaked fruit over, and knead gently to distribute. Try not to tear the dough; fold and pat to incorporate.
5. Place in a greased bowl, cover, and let rise until puffy and nearly doubled, 60–90 minutes.
6. Divide into 4–6 equal pieces, shape into tight balls, and place in greased mini panettone molds, large muffin tins, or small tins lined with parchment collars.
7. Cover and let rise until domed above the rim, 45–75 minutes. Preheat oven to 350°F (175°C).
8. Brush tops with egg wash; sprinkle pearl sugar or almonds if you like. Bake 18–24 minutes until golden and an internal temp hits about 190°F (88°C).
9. Cool in tins 10 minutes, then transfer to a rack. Let them finish cooling before wrapping.

Serve with mascarpone or salty butter. Add mini chocolate chips for a chocoholic twist, or swap rum for amaretto. Gifting hack: tuck a slice of orange peel in the bag for aroma. Trust me, people notice.

4. Gingerbread Cinnamon Roll Wreath With Vanilla Glaze

Think cinnamon rolls, but dressed up for the holidays and shaped into a wreath. The dough is plush, the filling is gingerbread-spiced, and the glaze drips like snow. It’s a brunch showstopper that’s shockingly simple to make by hand.

Ingredients:

• 3 cups (360 g) all-purpose flour, plus extra
• 1/4 cup (50 g) brown sugar
• 2 1/4 teaspoons instant yeast
• 1 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 3/4 cup (180 ml) warm milk (105–110°F/40–43°C)
• 1 large egg
• 1/4 cup (60 g) unsalted butter, melted and cooled slightly
• Filling: 1/3 cup (70 g) brown sugar, 2 tablespoons molasses, 3 tablespoons softened butter, 1 teaspoon cinnamon, 1/2 teaspoon ginger, pinch nutmeg, pinch cloves
• Glaze: 1 cup (120 g) powdered sugar, 2–3 tablespoons milk, 1 teaspoon vanilla, pinch salt

Instructions:

1. Whisk flour, brown sugar, yeast, salt, cinnamon, and ginger. Add warm milk, egg, and melted butter. Stir to form a soft dough.
2. Knead 8–10 minutes on a lightly floured counter until smooth and springy. Add tiny dustings of flour only if sticky.
3. Place in a greased bowl, cover, and let rise until doubled, 60–90 minutes.
4. Mix filling into a spreadable paste.
5. Roll dough into a 12×18-inch (30×45 cm) rectangle. Spread filling edge to edge. Roll up tightly from the long side into a log.
6. Slice the log in half lengthwise to expose the spirals. Twist the two strands together, cut sides up, then shape into a circle and pinch the ends to form a wreath.
7. Transfer to a parchment-lined sheet, cover, and rise 30–45 minutes. Preheat oven to 350°F (175°C).
8. Bake 25–30 minutes until golden and set.
9. Whisk glaze ingredients and drizzle over the warm wreath.

Decorate with sugared cranberries or a few rosemary sprigs for that holly effect. You can make the dough the night before and let it rise slowly in the fridge—morning magic. For extra coziness, add orange zest to the glaze. Your brunch guests will not be mad.

5. Buttery Almond Stollen With Marzipan Center (Hand-Mixed, Old-World Charm)

Stollen is the grandparent of Christmas breads—rich, tender, and powdered like fresh snow. This version keeps the tradition (marzipan center!) without needing a mixer. It stays moist for days and gets even better the next morning with coffee.

Ingredients:

• 3 cups (360 g) all-purpose flour
• 1/4 cup (50 g) sugar
• 2 1/4 teaspoons instant yeast
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cardamom or 1/2 teaspoon nutmeg
• 1/2 cup (120 ml) warm milk (105–110°F/40–43°C)
• 1 large egg, room temp
• 8 tablespoons (113 g) unsalted butter, very soft
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup (120 g) mixed dried fruit (raisins, currants, chopped cherries)
• 1/3 cup (50 g) chopped candied citrus peel
• Zest of 1 lemon
• 1/2 cup (60 g) chopped toasted almonds
• 7 oz (200 g) marzipan, shaped into a log
• For finish: 3 tablespoons melted butter; 1/2–3/4 cup (60–90 g) powdered sugar

Instructions:

1. In a large bowl, combine flour, sugar, yeast, salt, and spice. Stir in warm milk, egg, vanilla, and almond extract until a shaggy dough forms. Work in the soft butter with your hands until incorporated and the dough is smooth.
2. Knead 8–10 minutes until elastic. Fold in dried fruit, citrus peel, lemon zest, and almonds until evenly distributed.
3. Place in a greased bowl, cover, and let rise until puffed, 60–90 minutes.
4. Pat the dough into an oval about 10×7 inches (25×18 cm). Place the marzipan log slightly off-center. Fold the larger side over the marzipan and seal, creating the classic stollen shape.
5. Transfer to a parchment-lined sheet, cover, and rise 30–45 minutes. Preheat oven to 350°F (175°C).
6. Bake 30–40 minutes until golden and it sounds hollow when tapped.
7. Brush the hot loaf generously with melted butter, then sift powdered sugar over the top to coat. Cool completely and dust again for a snowy finish.

Slice thick and serve with coffee or hot cocoa. Stollen keeps beautifully wrapped at room temp for several days. For a fun twist, swap marzipan for a cinnamon-sugar almond paste or add a splash of rum to the fruit before mixing. Pro tip: double-wrap in parchment and foil for gifting—it tastes even better on day two.

Hand-Mixing Tips You’ll Actually Use

Worried about mixing by hand? You’ve got this. A few little tricks make all the difference.

• Use room-temperature ingredients so the yeast wakes up nicely.
• For sticky doughs, let them rest 10 minutes, then knead—gluten relaxes and the dough behaves.
• Lightly oil your hands instead of adding tons of flour; you’ll keep the dough tender.
• Proof in a warm spot: inside the oven with the light on or near (not on) a warm stove.
• Check doneness with a thermometer: around 190–200°F (88–93°C) inside for enriched breads.

That’s your holiday baking game plan—five festive breads, zero mixers, maximum cozy. Pick one for brunch, one for gifting, and one just for you. Tie on an apron, turn up the carols, and bake something worth bragging about. You’ve got this, baker.