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Traditional German stollen Christmas / holiday bread with candied fruit and and powdered sugar

walnut cranberry sourdough bread or cranberry sourdough in the wooden tray

sweet bread with candied fruits over wood

Cinnamon raisin and nut babka cake

Baked whole round sweet braided bread on a big wooden cutting board, top view

Bread slices

Fresh Baked Bread With Walnuts and raisin on white background

Bread Macrophotography Breakfast

raw Easter twist on baking paper, ready for baking

Studio shot

Home baked freshness Christmas stollen loaf on wooden cutting board

Raisin Bread on wooden tray

Raisin bread on wooden

bread closeup

slices of sweet braided bread with almonds and raisins on white plate

Brioches baked in the oven.

Tasty Bread on white back ground

Bread On The Woodboard

sweet bread

Delicious raisin bread with cinnamon swirls on wood surface.

A top view of bread with raisins and cinnamon on a baking net on a blue background

Baked Christmas Coquille de Noel (Bread of Jesus), with Sugar and Raisins, are a Seasonal Speciality from Northern France and Southern Belgium. The Coquille is given to children at Christmas and St. Martin's Day and is usually enjoyed with a cup of hot chocolate.Baked Christmas Coquille de Noel (Bread of Jesus) with Sugar and Raisins, a seasonal speciality from Northern France and Southern Belgium. This Christmas brioche is a representation of the baby Jesus in the shape of a swaddled child. A ball of pastry is formed into a body, andsmaller balls of pastry are added at each end - forming the head and the legs.These small fluffy Coquille brioche are known by different names in Northern France and regions of Belgium, including, Cougnou or Cougnole, Cougnolle, Cognolle Cougnou and Queniolle.Names associated with this festive speciality of the Southern Low Countries of Europe, according to geographic location, are known as Coquille in Flanders, Lille and Tournai, Cougnolle, or similar, in the Belgian region of Hainaut, although they known as Cognolle in the regional capital Mons. They are Cougnou in Walloon-speaking places like Charleroi, Ardenne, Namur, Dinant but also in Ardennes, in the Gaume, and in Brussels. They are called Quéniolle in Cambraisis, Volaeren, Folards or Folarts and in West Flemish-speaking French Flanders, like Dunkirk.

Homemade hot cross buns on Easter table

Sliced traditional Cornish Saffron Bun on a chopping board in sunshine.

Swedish and scandinavian Christmas saffron buns Lussekatter on a cooling tray, brown wooden background, vertical, copy space

Cross section of raisin bread.

Raisins bread

Grape breads on a wooden table.

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