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Homemade Christmas Wreath Bread

Christmas wreath bread
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Beautiful homemade bread for a beautiful holiday table, this easy to make Christmas wreath bread is tender and delicious. The fruit filling is lightly sweetened, a perfect compliment to the bread.

Ingredients

Units Scale

Dough:

  • 2 1/2 - 3 cups all-purpose flour (plus extra for kneading)
  • 1/4 cup granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 teaspoon salt
  • 3/4 cup warm milk (about 110°F)
  • 1/4 cup butter, softened
  • 2 large eggs, room temperature

Filling:

  • 2 cups fresh or frozen raspberries
  • 2 tablespoons cornstarch
  • 3 tablespoon granulated sugar
  • 1/4 teaspoon almond extract, optional

Glaze:

  • 1/2 cup powdered sugar
  • 1-2 tablespoons milk or cream
  • 1/2 teaspoon almond or vanilla extract

Optional decorations:

  • Fresh or freeze-dried berries
  • Sprinkles
  • A holiday bow
  • Evergreen sprigs for the serving board (not edible)

Instructions

  1. Activate the yeast: In a large bowl, combine warm milk, sugar, and yeast. Let sit for about 5–10 minutes, until foamy.
  2. Make the dough: Add butter, eggs, salt, and 2 cups of flour to the yeast mixture. Stir until combined, then gradually add the remaining flour until a soft dough forms.
  3. Knead on a floured surface: Turn the dough out onto a lightly floured surface and knead 6–8 minutes, until smooth and elastic. Place in a greased bowl, cover with plastic wrap or a towel, and let rise in a warm place for about 1 hour, or until doubled in size.
  4. Prepare the filling: Whisk together the sugar and cornstarch. Add the sugar-cornstarch mix and berries to a small saucepan. Bring the mixture to a simmer, stirring regularly, for about 10 minutes or until it has thickened. Set aside to cool.
  5. Roll out the dough: Punch down the risen dough and roll it into a 10×20-inch rectangle on a floured surface. Spread the raspberry filling evenly over the dough, leaving a ½-inch border along one long edge.
  6. Shape the wreath: Starting from a long edge, roll the dough into a tight log, jelly-roll style.
  7. Place the log seam-side down. Bring the two ends together to form a circle, then pinch and smooth the seam to seal.
  8. Make the Decorative Cuts :Using a sharp knife or kitchen scissors, cut from the outside edge toward the center, slicing about ¾ of the way through the rolled ring. Space cuts about 1 inch apart all the way around the ring. Gently tilt each cut section slightly outward to show the filling and create decorative curved petals.
  9. Second rise: Transfer the shaped wreath to a greased or parchment-lined baking sheet. Cover loosely with a flour sack towel or plastic wrap and let rise for about 30 minutes, or until puffy.
  10. Bake: Bake at 350°F (175°C) for 20-25 minutes, until golden brown. If it browns too quickly, tent lightly with foil near the end of baking.
  11. Cool and glaze: Let the bread cool on the baking sheet for 10 minutes before transferring to a rack. Whisk together the glaze ingredients and drizzle over the cooled loaf. Add berries or decorations if desired. 

Notes

To substitute instant yeast (also called rapid-rise or bread machine yeast), use 2 teaspoons and add directly to the dry ingredients. No proofing is needed. Instant yeast tolerates warmer temperatures and rises a bit faster than active dry yeast.

Find it online: https://commonsensehome.com/christmas-wreath-bread/