1. Can I make Christmas Wreath Bread ahead of time?

Yes, you can prepare the dough and fillings the day before, shape the wreath, and let it rise overnight in the refrigerator. Bake it fresh the next day, and enjoy!

2. Can I freeze Christmas Wreath Bread?

Absolutely! You can freeze the unbaked wreath bread. Shape it, then wrap it tightly in plastic wrap and foil. When you're ready to bake, let it thaw and rise before baking as directed.

3. Can I use a different filling for the Christmas Wreath Bread?

Yes, feel free to get creative with the fillings! You can use nuts, berries, or even chocolate spreads as alternatives. Just make sure to balance the sweetness and texture for a great result.

Christmas Wreath Bread Recipe: A Festive Delight for the Holidays

Description

Christmas Wreath Bread is a festive holiday treat made with soft, sweet yeast dough and two delicious fillings: a cinnamon butter filling and a tangy orange and white chocolate filling. This visually stunning bread is perfect for any holiday gathering, whether it’s a breakfast treat or a thoughtful homemade gift.

Ingredients

Scale

200 ml warm milk
7g dry active yeast
100g sugar
2 eggs
70g melted butter
1/4 tsp salt
550–600g sifted flour
1 egg + 1 tbsp milk for egg wash
30g melted butter (first filling)
80g sugar (first filling)
1 tsp ground cinnamon (first filling)
30g melted butter (second filling)
60g chopped white chocolate (second filling)
60g dried cranberries (second filling)
Zest of 1 orange (second filling)

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Instructions

In a bowl, combine warm milk, dry yeast, sugar, and about six tablespoons of flour. Stir and let the mixture sit in a warm place for 15-20 minutes to proof the yeast.
In a stand mixer, combine eggs, sugar, salt, and melted butter. Add the proofed yeast mixture and half of the flour. Switch to a dough hook and knead, gradually adding the remaining flour. Knead for 10-15 minutes until the dough is soft and slightly sticky.
Transfer the dough to a lightly oiled bowl, cover, and allow it to rise in a warm place for about an hour or until doubled in size.
While the dough is rising, prepare the fillings. Mix melted butter, sugar, and cinnamon for the first filling. For the second filling, mix melted butter, orange zest, white chocolate, and dried cranberries.
Once the dough has risen, deflate it and divide it into two pieces. Roll the first piece into a rectangle and spread the cinnamon butter filling over it. Roll it up tightly, seal the edge, cut it lengthwise, and twist the two halves around each other to form a wreath shape. Pinch the ends together to seal and place it on a baking sheet.
Repeat with the second piece of dough and the orange and white chocolate filling, forming another wreath. Let both wreaths rise for 30 minutes.
Preheat the oven to 350°F (175°C). Brush the wreaths with a mixture of egg and milk and bake for 25-30 minutes, until golden brown.
Allow the wreaths to cool slightly before dusting them with powdered sugar. Serve and enjoy!

Notes

Ensure the milk is warm, not hot, when proofing the yeast to avoid killing the yeast.
For a gluten-free version, substitute the flour with a gluten-free flour blend.
If you’re short on time, you can prepare the dough and fillings a day ahead and store them in the fridge overnight.
If the dough is too sticky to handle, add a small amount of extra flour but be cautious not to make the dough too firm.

Prep Time: 1 hour
Cook Time: 30 minutes
Category: Baking, Holiday
Method: Baking
Cuisine: American, Holiday

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 18g
Sodium: 150mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg