Tuesday, December 14, 2021

A Christmas Partridge for my True Love #BreadBakers

This adorable loaf of sweet yeast bread, served with an orange honey butter, is perfect gracing your Christmas Brunch.  Give your true love a Partridge this year.

Partridge Sweet Yeast Bread

The Bread Bakers are creating Bread Art today.......

Kelly of Passion Kneaded is hosting this month.  She sent out an invitation that read "We started the year sculpting animals. Let's continue to showcase our artistic side and end the year with more art. Bake up a showpiece! Will you do a bread sculpture? Use focaccia as a canvas? Go to town with that bread lame? The choice is yours."

Honey Bear Loaf

So at the beginning of the year I made a Honey Bear Loaf that tasted much better than it looked LOL.  As you can imagine, I was not very excited about having to do Bread Art again.  I'm a little happier with my Partridge even if his head didn't turn out and his wings are lopsided.  

Let's see what the other works of art were created for today's event.......

Partridge Bread

This bread is made with orange juice and zest in the dough. Divide the dough into to equal pieces and let it rest for 5 minutes before shaping it into the Partridge.  Then let it rise until doubled in size before baking.

Orange Honey Butter

While the bread is baking whip together some butter, honey and orange zest.  This is used to glaze the bread, adhere the almonds to the wings and schmear onto the bread while eating.

Partridge Bread

Once the bread is baked, brush it with the honey butter and arrange sliced almonds on the wings.  Return to the oven for 5 minutes to toast the almonds and set the glaze.

Christmas Partridge Bread

I was supposed to sprinkle the entire thing with powdered sugar but I forgot and right after these photos were taken my True Loves tore into that bread like there was no tomorrow.  It is amazing.....citrusy, slightly sweet, light and fluffy.

Bread, Yeast, Sweet Bread, Citrus, Honey, Almonds
Yield: 16 servings
Author: Wendy Klik
Christmas Partridge Bread with Orange Honey Butter

Christmas Partridge Bread with Orange Honey Butter

This adorable loaf of sweet yeast bread, served with an orange honey butter, is perfect gracing your Christmas Brunch. Give your true love a Partridge this year.
Prep time: 25 MinCook time: 25 MinInactive time: 35 MinTotal time: 1 H & 25 M


  • 2-4 c. flour
  • 1 packet active dry yeast
  • 1/3 c. sugar
  • 1/3 c. butter
  • juice of 1 orange + milk to make 1 cup
  • 1 T. orange zest
  • 1 t. almond extract
  • 1 egg
  • 1/4 c. butter, softened
  • 2 T. honey
  • 1 t. orange zest
  • 3 T. sliced almonds
  • powdered sugar, if desired


  1. Combine 2 cups of the flour and yeast in large bowl of a stand mixer, fitted with the paddle attachment.
  2. Heat the sugar, butter, milk mixture, 1 Tablespoon zest and almond extract in a small saucepan to a temperature of 120-130*. Add to the flour mixture and mix on low, adding more flour as needed until the dough pulls away from the bowl.
  3. Switch to dough hook, and knead for 5 minutes, until smooth. Divide into two equal pieces and let rest, covered for 5 minutes.
  4. Shape one piece of the dough into an 8x4" oval and place onto a baking sheet covered with parchment or a silicone mat. Form the other half of the dough into a triangle 12" high and 6" across the bottom. Center the triangle lengthwise over the oval.
  5. Twist and turn the narrow section to the right to form the head, pinching the dough to form a beak. Twist and turn the wide end to the left for the tail. Make 5 one inch cuts along the tail and separate to make tail feathers.
  6. Cover with plastic wrap that has been sprayed with olive oil and a towel and let rise until doubled in size, about half an hour.
  7. Bake in a preheated 350* oven for 20-25 minutes, until golden brown and loaf sounds hollow when tapped.
  8. While bread is baking, whip together the teaspoon of zest, butter and honey. Set aside.
  9. When bread is baked, remove from oven, brush with some of the honey butter and arrange the almond slices onto the wings. Return to the oven for 5 minutes. Let cool on a wire rack and then sprinkle with powdered sugar, if desired.
  10. Serve with remaining honey butter.


Adapted from a recipe found in The Pillsbury Family Christmas Cookbook

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  1. But that bear was so adorable, Wendy! I am glad that you decided to try again with the partridge. My Santa looks angry but I still had fun creating it. Thanks for baking with me!

  2. This would be so perfect on a Christmas brunch table - I can imagine it smelled amazing while you were baking it too!

  3. Oh I love the citrus in here, no wonder they devoured it! And I love sliced almonds as a decoration, (especially when it's not me having to lay them out!)

  4. LOL, I thought it was a foot. Now I see the Patridge, sorry I am laughing. Both look delicious. Job well done.

    1. OMG Cathy. It does look like a foot....too funny. Thanks for the belly laugh tonight.

  5. How fun is this!!! That's one chubby partridge, lol!! The orange flavoring sounds wonderful. I'd tear into it too!

    1. Thanks Karen.....I guess bread artistry is not my forte LOL.

  6. Hello Wendy, your Partridge looks so cute. The wingspan and the tail - so perfect! Orange honey butter sounds heavenly.

  7. That Christmas Partridge looks really delicious and beautiful.

  8. This bread looks so pretty and the orange butter sounds delicious.

  9. The flavors sound amazing and I am bookmarking to try. The Christmas partridge sounds amazing to me!Love the orange butter too!


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