The Stuffed Santa Claus Dessert is a somewhat long and laborious recipe, but with time and patience, anything is possible!!!
Not being good at drawing, when I need to do more precise things, I get help from my daughter if I can, and in this recipe, she was a great help; at least Santa Claus looks quite acceptable.
As you may have noticed, I’ve attached many photos in this recipe, so I’m sure you won’t have any problems making it too, and the satisfaction will pay off for the time spent.
So let’s get to work and for this Christmas, let’s practice making this stuffed Santa Claus dessert to amaze our guests!!!
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
Approx. 765 Kcal per person
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 6 cups All-purpose flour
- 3/4 cup Water
- 1/2 cup Whole milk
- 4 oz Butter
- 4 tbsp Extra virgin olive oil
- 3/4 cup Sugar
- 1 packet Dry yeast
- 5 oz Nutella (for filling)
- 1.5 oz Dry biscuits (for filling (optional))
- 2 Raisins
- 3/4 oz Meringues
- 1 Lemon juice
- to taste Powdered sugar (about 3.5 oz)
- Red food coloring (1 vial)
Preparation of the Stuffed Santa Claus Dessert
During the rising of our Santa Claus, we can prepare the meringues, or we can do them leisurely the day before, blend them, and set them aside.
Start preparing the dough by dissolving the dry yeast in warm water, once dissolved add 200 grams of flour and knead, add the sugar and continue working the dough.
All the processing can be done by hand, but if you have a stand mixer, the work will obviously be much easier!!!
Gradually add the warm milk, alternating the ingredients with the addition of the necessary flour for the dough.
Soften the butter and add it to the dough, then complete with the addition of extra virgin olive oil, kneading until you get a smooth and elastic dough.
Let rise covered in a warm place for about two hours or until doubled.
Once risen, take the dough and on a work surface divide it into three parts, of which the third part is smaller than the others, work one of the two larger parts of the dough into a triangle with a rounded base and tip and from tip to base will measure about 14 inches and the base will be about 9.5 inches.
Obviously, the measurements are indicative just to give an idea so that we can get an idea of the size.
Place the shape obtained on a baking tray lined with baking paper, spread this base of dough with Nutella, leaving about an inch from the edge, and sprinkle with crushed biscuits.
The crushed biscuits can be simple breakfast biscuits from Oro Saiwa to Pavesi drops, you choose!!!
We make another dough base with the remaining larger part of the dough, giving it the same shape as the first one, place it on the first one, arranging it to cover the edges well.
Now with the smaller part of the dough, we make a rectangle with a rounded base that will be used for decoration, cutting all strips about an inch wide and twisted into a spiral to create Santa Claus’s beard (see photo).
Place the beard on Santa Claus’s face.
From the dough scraps, we will make the decorations to finish the dessert, we make a dough string and position it to create the hat’s brim, then with the tip of scissors, we cut with the tip to create a design.
At this point, we can also make the mustache by creating strings and placing them on the top part of the beard, then create the nose, and finally a triangle to place at the tip of the hat to create the hat with a final ball that we will cut again with the tip of scissors.
Complete with two pieces of raisins for the eyes, and it’s ready for baking.
Bake in a hot oven at 350°F for about 35 minutes, checking the cooking, and once baked and removed from the oven, let it cool a bit.
While the dessert cools, prepare the lemon juice with powdered sugar in a glass and stir until a mixture between dense and liquid is obtained, brush it on Santa Claus’s beard, hat brim, and pom-pom, and sprinkle with crushed meringues.
To the lemon and powdered sugar mixture, add the red food coloring and color the hat, and… I also colored the nose, you decide!!!
Let it dry for a few minutes, and the dessert is ready!!
