This Sweet Nut Holiday Bread Wreath makes a beautiful addition to your holiday table or a heartfelt gift for special family or friends.
I can’t believe that we are looking at another new year. I can remember making my New Year’s goals and one of the biggest on my list was to push myself to learn some new cooking techniques, particularly baking bread. When this month’s Bread Bakers theme was sweet bread requiring yeast, I knew I wanted to make a Sweet Nut Holiday Bread Wreath!
This month’s BreadBakers host blog is: Food Lust People Love, http://
Ever since I made my Apple Spiced Star Bread for our October challenge I’ve wanted to do another shaped bread. I loved the idea of doing a Christmas wreath shape but couldn’t decide what to fill it with. When I was doing my holiday baking, including my Holiday Nut Rolls I knew that nut filling would be delicious.
This bread is so good and would be perfect for Christmas morning. Especially since it can be baked up to two days ahead of time!
Don’t have time to make it now? Pin it for later!
- 2.5 tsp instant yeast 1 packet
- 1/4 cup warm water 110° F
- 1/2 cup warm milk 110° F
- 3 tbsp sugar
- 4 tbsp unsalted butter softened to room temperature
- 1 1/2 tsp kosher salt
- 1 tsp ground cinnamon
- 2 eggs room temperature, beaten together.
- 3 1/2 cups all-purpose flour I used unbleached
- 1/2 lb walnuts (about 2-1/2 cups), ground fine
- 1 1/2 cups white sugar
- 1/2 cup water
- 1 tbsp vanilla
- 1 tsp cinnamon
- 1 cup powdered sugar
- 2-3 tbsp water
- 1 tsp vanilla bean paste or vanilla extract
In the bowl of an electric stand mixer, combine yeast and warm water. Let it sit for a couple minutes or until it starts to bubble. Mix on low and add the milk, sugar, butter, salt, cinnamon, and eggs. Add two cups of the flour, one cup at a time. Beat for 2 minutes. Add remaining flour 1/2 cup at a time until dough is soft and workable and comes away from the side. You may not need it all depending on the time of year and level of humidity.
Oil a large bowl and set aside. Turn the dough out on a lightly floured work surface and knead for 5 to 10 minutes or until smooth. Place in the oiled bowl, turning once to oil both sides. Cover with plastic wrap and allow to rise in a warm place until doubled about 90 minutes. Prepare filling while dough rises.
In a medium-sized saucepan combine filling ingredients. Cook until thick. Remove from the stove. If filling gets too thick stir in additional water.
When the dough has doubled in size, lightly flour a working surface and roll out into a 9x30 rectangle. Spread filling onto the dough within one inch of the edges. Roll the dough tightly starting from the long edge, pinching the ends to seal. With a sharp knife, cut the roll in half lengthwise. Carefully turn the halves so the cut sides face up and then loosely twist the halves around each other, keeping cut sides up. I started from the middle and worked up and then down.
Line a baking sheet with parchment or non-stick baking mat. Carefully transfer the rope to the baking sheet and shape into a circle. Tuck the ends together. Cover loosely with plastic wrap and then a kitchen towel. Let rise in a warm place until puffy, about 45 minutes.
Preheat oven to 350° F. Bake the wreath until lightly browned, 20-25 minutes. Cool completely on a cooling rack.
Drizzle glaze over the wreath once cooled or before serving if bread was made ahead of time.
Store in an airtight container at room temperature.
Dough recipe adapted from "Holiday Breakfast Wreath" by kitchn.com.
Prep time includes non-active rising time.
Now take a look at some other bread recipes perfect for the Holidays!
- American-Style Panettone from Passion Kneaded
- Beehive Bread from Sara’s Tasty Buds
- Candied Fruit Sweet Rolls from Cindy’s Recipes and Writings
- Chestnut Roll Wreath from Food Above Gold
- Chocolate Cherry Brioche Buns from Baking Sense
- Chocolate Swirl Babka from Cook’s Hideout
- Cranberry Sweet Rolls from Food Lust People Love
- Estonian Kringle from I Camp in my Kitchen
- Finnish Nissua Bread from Gayathri’s Cook Spot
- Fruit & Nut Sourdough from What Smells So Good?
- Ginger Orange Stollen from SpiceRoots
- Holiday Wreath with Sweet Nut Filling from Hostess At Heart
- Kugelhopf from Ambrosia
- Marzipan Stollen from Palatable Pastime
- St. Lucia Buns from Karen’s Kitchen Stories
- Stollen Bread from Sneha’s Recipe
- Sweet Milk Dinner Rolls from A Day in the Life on the Farm/
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