Christmas Wreath Bread Recipe





  • 300g all-purpose flour
  • 15g packet active dry yeast
  • 100ml warm milk
  • 35g sugar
  • 50g butter, softened to room temperature
  • pinch of salt
  • 1 egg

For the Cherry-Cinnamon Filling:

  • 100ml cherry jam
  • 3 teaspoon cinnamon
  • 2-3 teaspoon brown sugar


  1. In a bowl, dissolve the yeast in the milk with 1 teaspoon sugar and let it foam up for a 10 minutes. Blend in the rest of sugar, butter, salt and egg. Stir in 300 g of the flour. Beat for 2 minutes until you have a soft, workable dough.
  2. Dump the dough out onto a lightly floured board and knead until smooth, about 5 to 10 minutes, adding more flour if needed to prevent sticking. Place in a lightly oiled mixing bowl large enough to accommodate dough when doubled in size. Cover with plastic wrap and let it rise in a warm place until doubled (about 1 1/2 hours).
  3. Meanwhile, prepare the filling: in a small bowl, combine the cherry jam with cinnamon and brown sugar.
  4. When dough has risen and doubled in size, punch it down and turn it out onto a lightly floured board, kneading just enough to release any air bubbles. Roll the dough into a rectangle. Crumble the filling over the dough to within 2 cm of the edges.
  5. Starting along a long side, tightly roll up the dough, pinching edge against loaf to seal. With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up, and loosely twist ropes around each other, keeping cut sides up.
  6. Carefully transfer the wreath to a greased and floured baking sheet and shape into a wreath, pinching ends together to seal. Let it rise, uncovered, in a warm place until puffy, about 45 minutes.
  7. Preheat oven to 170° C. Bake wreath until lightly browned, about 25 minutes.
  8. When wreath is done, transfer to a cooling rack with wide spatulas or a pizza peel. Cool for a few minutes then drizzle the glaze over the warm wreath. Serve sliced.

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