How do I keep my Christmas Wreath Bread from drying out?

To keep your Christmas Wreath Bread soft and moist, allow it to cool completely before wrapping it tightly in foil or plastic wrap. Store it at room temperature for up to 2 days. Reheat in a 350°F oven for 8–10 minutes to restore that just-baked texture.

Can I freeze the dough or baked wreath?

Yes! You can freeze the shaped but unbaked dough wreath. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight, allow to rise at room temperature until puffy, then bake. Baked Christmas Wreath Bread can also be frozen—wrap it well and reheat when ready to serve.

Can I make this recipe without a stand mixer?

Absolutely. You can knead the dough by hand for about 15–20 minutes until it's smooth and slightly sticky. It may require more effort, but the result will be just as soft and fluffy. The key is to gradually incorporate the flour and knead thoroughly to develop the gluten.

Christmas Wreath Bread – Easy Recipe

Name: Christmas Wreath Bread
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: European
Ingredients: 200 ml warm milk: activates yeast and adds moisture; 7 g dry active yeast: leavening agent; 100 g sugar: sweetens the dough; 2 eggs (room temperature): enriches the dough; 70 g melted butter: adds richness and tenderness; 1/4 tsp salt: balances sweetness; 550-600 g sifted flour: provides structure; 1 egg + 1 tbsp milk: for egg wash to give glossy finish; 30 g melted butter (filling 1): base for cinnamon mixture; 80 g sugar (filling 1): sweetener for filling; 1 tsp ground cinnamon (filling 1): warm spice for classic flavor; 30 g melted butter (filling 2): helps bind citrus filling; 60 g chopped white chocolate (filling 2): adds sweetness and texture; 60 g dried cranberries (filling 2): tartness and chewiness; Zest of 1 orange (filling 2): bright, citrusy aroma

Description

This Christmas Wreath Bread is a festive and visually stunning holiday sweet bread made from soft, sweet yeast dough, filled with either cinnamon sugar or a white chocolate cranberry-orange filling. Twisted into a wreath shape and baked until golden brown, it’s perfect for holiday breakfasts, brunches, or edible gifting.

Ingredients

Scale

200 ml warm milk: activates yeast and adds moisture
7 g dry active yeast: leavening agent
100 g sugar: sweetens the dough
2 eggs (room temperature): enriches the dough
70 g melted butter: adds richness and tenderness
1/4 tsp salt: balances sweetness
550-600 g sifted flour: provides structure
1 egg + 1 tbsp milk: for egg wash to give glossy finish
30 g melted butter (filling 1): base for cinnamon mixture
80 g sugar (filling 1): sweetener for filling
1 tsp ground cinnamon (filling 1): warm spice for classic flavor
30 g melted butter (filling 2): helps bind citrus filling
60 g chopped white chocolate (filling 2): adds sweetness and texture
60 g dried cranberries (filling 2): tartness and chewiness
Zest of 1 orange (filling 2): bright, citrusy aroma

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Instructions

In a bowl, mix warm milk, dry yeast, and 1 tbsp sugar. Stir in 6 tbsp flour and let sit for 15–20 minutes until bubbly.
In a stand mixer, whisk eggs, sugar, salt, and melted butter. Add the yeast mixture and half the flour. Mix well.
Switch to a dough hook and gradually add remaining flour. Knead for 10–15 minutes until soft and slightly sticky.
Transfer dough to an oiled bowl, cover, and let rise in a warm place for about 1 hour until doubled.
Prepare cinnamon filling by mixing melted butter, sugar, and cinnamon in a bowl.
Prepare second filling by mixing melted butter with orange zest. Set aside. Chop white chocolate and measure cranberries.
Divide dough in half. Roll the first half into a rectangle (~1/4 inch thick).
Spread cinnamon filling evenly. Roll tightly from the long edge. Slice roll lengthwise and twist halves, cut side up.
Shape into a wreath and pinch ends to seal. Place on parchment-lined baking sheet.
Repeat with the second half using orange zest butter, white chocolate, and cranberries. Twist and shape as before.
Let both wreaths rise uncovered for 30 minutes until puffy.
Preheat oven to 350°F (175°C). Brush wreaths with egg + milk wash.
Bake for 25–30 minutes or until golden brown. Let cool and dust with powdered sugar before serving.

Notes

Ensure the milk is warm, not hot, to avoid killing the yeast.
Do not over-flour the dough—aim for soft and slightly sticky texture.
Wreaths can be made a day ahead and reheated at 350°F for 10 minutes.
Freeze unbaked shaped dough for up to 2 months. Thaw, rise, and bake as needed.

Prep Time: 2 hours
Cook Time: 30 minutes
Category: Baking, Holiday Bread
Method: Baked
Cuisine: European, Holiday

Nutrition

Serving Size: 1 slice (1/10 of a wreath)
Calories: 280
Sugar: 18g
Sodium: 110mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 5g
Cholesterol: 45mg