Our Sweet Nut Christmas Bread Wreath tastes like cinnamon rolls. It's loaded with warm cinnamon, and ground walnuts, and topped with a drizzle with a sweet glaze.
In the bowl of an electric stand mixer, combine yeast and warm water. Let it sit for a couple of minutes or until it starts to bubble approximately 5 minutes
Mix on low and add the milk, sugar, butter, salt, cinnamon, and eggs to the yeast. 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 the dough is soft and workable and comes away from the side. You may not need it all. Increase mixer speed to medium and knead for 6 to 8 minutes. 10 minutes if mixing by hand.
Oil a large bowl and add the dough turning it 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 the 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 the cut sides up. I started from the middle and worked up and then down.
Line a baking sheet with parchment or a non-stick baking mat. Carefully transfer the rope to the baking sheet and connect the ends to shape it 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.
Combine the glaze ingredients keeping it thin enough to drizzle over the cooled bread wreath.
Notes
Dough recipe adapted from "Holiday Breakfast Wreath" by kitchn.com. Prep time includes non-active rising time.Store at room temperature in an airtight container for up to 5 days. Bread can be frozen in an airtight container for up to 3 months.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.