Christmas Wreath Bread

Wreath bread

This bread is perfect for gift giving. Just tie a cute ribbon and you’re good to go!

I’ve made these for Christmas last year and they were delicious! I tied some cute ribbons around the bread and they instantly turned into a perfect gift gifting idea.

You’ll need bread flour for this recipe. To spice things up a bit I added some orange zest. As for the filling, you can use a variety of spread like jam, Nutella or chocolate. For this recipe, I’ve used 3 types of filling – Nutella, biscoff and cinnamon.

You’ll be able to make about 6 “wreath”. So let’s get started.

Technique to Master

  • Knead until you pass the window pane test
  • Shaping the wreath
Window pane test

Equipment You Need

  • Muffin foil/small bowl to keep the shape of the wreath when baking

Ingredients You Need

  • Bread flour – 500g (4 cups)
  • Instant dry yeast – 1 1/2 tbsp (or 7g)
  • Salt – 1/2 tsp
  • Sugar – 4 tbsp
  • Orange zest of 1 orange
  • Water – 7 tbsp
  • Milk – 5 tbsp
  • Eggs – 2
  • Melted butter – 71g
  • Egg and 1 tbsp water for egg wash
  • Icing sugar for dusting
  • Fillings – Nutella spread, biscoff spread
  • Cinnamon filling: Butter 115g, Brown sugar 100g, Cinnamon 1 1/2 tbsp

Learn to Make Them

Let’s have a look at the steps:

  1. To make cinnamon filling, mix melted butter, brown sugar and cinnamon powder in a bowl.
  2. Mix the flour, sugar, salt, yeast and orange zest in a mixing bowl. Add in milk, water and egg. Knead until a dough is formed.
  3. Add in melted butter and knead for about 10 mins or until a smooth and soft dough is formed and pass the window pane effect test.
  4. Cover and leave to rest for 45 mins. Tip it out on a kneading board and knead briefly to knock out the air. Form a smooth ball and let it rise, covered, overnight in fridge or an hour at room temperature.
  5. Once the dough is double in size, take the dough out and knead to knock out the air. If the dough is kept overnight in the fridge, take it out from the fridge and let it get back to room temperature for about 1-2 hours before shaping.
  6. Cut it into 6 equal pieces and roll them into smooth balls. Cover and let it rest for about 20 mins.
  7. Using a rolling pin, roll the dough into a 13cmx30cm sheet. Spread the filling then roll inward to form a stick.
  8. Roll the stick so it becomes slightly longer. Cut the stick into half and loosely twist them together. Form a circle and seal the ends. Place a muffin foil/small bowl in the middle to make a perfect round shape when they are baked.
  9. Let the dough rise for about 45 mins and before baking, apply egg wash. Bake them at a preheated oven at 180c for about 15-20 mins.
  10. Let them cool completely in a cooling rack. Tie them with ribbons and dust with icing sugar.

Recipe Tips

  • Shape of the wreath: Use a muffin foil/small bowl to put it in the middle of the wreath to get a perfect shape. Do this right after you shape the wreath.
  • You can leave the dough to rise in the fridge overnight or for about an hour at room temperature. If you choose the former, do take it out from the fridge and let it get back to room temperature about 1-2 hours before shaping.


Christmas Wreath Bread

  • Servings: 6
  • Difficulty: Medium
  • Print

This bread is perfect for gift giving. Just tie a cute ribbon and you're good to go!

Author: Caroline | Sweetest Hour
Keywords: Bread Recipe

Ingredients


Bread flour – 500g (4 cups)
Instant dry yeast – 1 1/2 tbsp (or 7g)
Salt – 1/2 tsp
Sugar – 4 tbsp
Orange zest of 1 orange
Water – 7 tbsp
Milk – 5 tbsp
Eggs – 2
Melted butter – 71g
Egg and 1 tbsp water for egg wash
Icing sugar for dusting
Fillings – Nutella spread, biscoff spread
Cinnamon filling: Butter 115g, Brown sugar 100g, Cinnamon 1 1/2 tbsp

Directions

1. To make the cinnamon filling, mix melted butter, brown sugar and cinnamon powder.
2. Mix the flour, sugar, salt, yeast and orange zest in a mixing bowl. Add in milk, water and egg. Knead until a dough is formed.
3. Add in melted butter and knead for about 10 mins or until a smooth and soft dough is formed.
4. Cover and leave to rest for 45 mins. Tip it out on a kneading board and knead briefly to knock out the air. Form a smooth ball and let it rise, covered, overnight in fridge or an hour at room temperature.
5. Once the dough is double in size, take the dough out and knead to knock out the air. If the dough is kept overnight in the fridge, take it out from the fridge and let it get back to room temperature for about 1-2 hours before shaping.
6. Cut it into 6 equal pieces and roll them into smooth balls. Cover and let it rest for about 20 mins.
7. Using a rolling pin, roll the dough into a 13cmx30cm sheet. Spread the filling then roll inward to form a stick.
8. Roll the stick so it becomes slightly longer. Cut the stick into half and loosely twist them together. Form a circle and seal the ends. Place a muffin foil/small bowl in the middle to make a perfect round shape when they are baked.
9. Let the dough rise for about 45 mins and before baking, apply egg wash. Bake them at a preheated oven at 180c for about 15-20 mins.
10. Let them cool completely in a cooling rack. Tie them with ribbons and dust with icing sugar.

Recipe tips:

  • Shape of the wreath: Use a muffin foil/small bowl to put it in the middle of the wreath to get a perfect shape. Do this right after you shape the wreath.
  • You can leave the dough to rise in the fridge overnight or for about an hour at room temperature. If you choose the former, do take it out from the fridge and let it get back to room temperature about 1-2 hours before shaping.

Nutrition Per Serving (Based on 6 servings), without filling:



DID YOU BAKE THIS?

Tag me on Instagram @sweetest.hour and hashtag it #sweetesthour

 

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s