Christmas Braided Sweet Bread Wreath
This Christmas Braided Sweet Bread Wreath is soft, lightly sweet, and studded with candied fruit that tastes like the holidays in every bite. The dough is enriched with butter, eggs, and milk, so the crumb stays tender and pulls apart in ribbons. It is an impressive centerpiece for a brunch table, and it is simpler to make than it looks.
Ingredients
- 4 cups all-purpose flour — Measure it by spooning it into the cup and leveling it off, rather than scooping straight from the bag, so the dough doesn’t turn out dense.
- 1/2 cup granulated sugar — This sweetens the dough and helps the yeast get going.
- 3/4 cup warm whole milk — Warm, not hot, is the goal. Milk that is too hot can kill the yeast.
- 2 1/4 teaspoons instant dry yeast — One packet holds about 2 1/4 teaspoons, so this is a standard single packet. Instant yeast can be mixed straight into the flour.
- 2 large eggs — They add richness and structure to the enriched dough.
- 1/2 cup unsalted butter, softened — Soft butter blends into the dough evenly. Leave it on the counter for about 30 minutes before you start.
- 1 teaspoon vanilla extract — A small amount rounds out the sweetness and makes the bread smell wonderful as it bakes.
- 1/2 teaspoon salt — Salt keeps the yeast in check and brings out the flavor of the dough.
- 1 teaspoon orange zest — Use the colorful outer peel only, not the bitter white pith. It brightens the fruit and butter.
- 1/2 teaspoon ground cinnamon, optional — This is listed as optional, so add it for warmth or leave it out if you prefer a plainer flavor.
- 1 cup mixed candied fruits, finely chopped — Chop them small so they distribute through the dough and don’t tear it while you braid.
- 1/2 cup raisins or dried cranberries — Either one works just fine. Raisins are softer and sweeter, while cranberries add a little tartness.
- 2 tablespoons unsalted butter, melted — This is used for the filling, so it spreads easily over the dough.
- 1/4 cup brown sugar — Brown sugar adds a caramel note to the filling.
- 1 teaspoon ground cinnamon — This is the cinnamon for the filling, separate from the optional cinnamon in the dough.
- 1 large egg — Beaten with the milk to make an egg wash for a golden crust.
- 1 tablespoon whole milk — This goes into the egg wash, so the wash brushes on smoothly.
- 2 tablespoons melted butter — Brushed over the baked loaf for shine and softness.
- 2 tablespoons additional mixed candied fruits — Used to decorate the top of the wreath for color.
How To Make Christmas Braided Sweet Bread Wreath
- Mix the dough. In a large bowl or the bowl of a stand mixer, combine the flour, sugar, warm milk, yeast, eggs, softened butter, vanilla extract, salt, and orange zest. Stir or mix until a soft, enriched dough forms. It should look shaggy at first and then come together into a smooth ball.
Pro Tip: If the dough feels stiff and dry, add a teaspoon of milk at a time until it softens. Knead until smooth and elastic. Knead the dough until it is smooth and springs back when poked, about 8 to 10 minutes by hand or 6 minutes with a dough hook. Lightly flour your counter only if the dough sticks badly. The dough should be soft and a little tacky, and that is normal.
- Fold in the candied fruits and filling ingredients. Fold in the candied fruits, raisins, brown sugar, cinnamon, butter, and orange zest. Work them in gently so the fruit stays intact. Stop when they are evenly distributed through the dough.
Pro Tip: Coat the chopped fruit lightly with a spoonful of flour before folding it in, so it doesn’t sink to the bottom.
- Bake until puffed and golden. Shape the dough into a ring or braid on a lined baking sheet, cover it loosely, and let it rise until puffed. Brush the top with the egg wash made from the egg and tablespoon of whole milk. Bake until puffed and golden, checking near the end of the time. The bread is done when it sounds hollow when tapped and reads about 190°F (88°C) in the center. Brush with melted butter and finish with extra candied fruit. Brush the warm loaf with the melted butter, then scatter the additional mixed candied fruits over the top. Let it cool on the pan for about 10 minutes before moving it to a rack.
Pro Tip: Brushing while the bread is still warm helps the butter soak in and keeps the crust soft.
What To Expect While They Bake
The dough should double in size during its rise and feel soft and airy when you press it. Halfway through baking the top will look pale, and that’s normal. The edges should turn a deep golden brown, and the kitchen will smell warm and sweet with cinnamon and orange. If the fruit looks dark on the surface, cover the loaf loosely with foil for the last few minutes.
Where This Recipe Can Go Wrong
The most common problem is dough that rises slowly or not at all. This usually happens when the milk is too hot or the yeast is old, so check that the milk feels warm, not hot, and that the yeast is within its date. Another frequent issue is a gummy center. Let the loaf cool for at least 10 minutes before slicing, and make sure it reaches the target internal temperature before pulling it from the oven.
Dense bread often comes from too much flour. Measure carefully and add extra flour only a spoonful at a time while kneading.
Why This Recipe Works
Enriched dough, made with butter, eggs, and milk, bakes up soft and tender instead of chewy. The candied fruit and raisins add sweetness and color without making the dough heavy. Orange zest brightens the flavor so the bread doesn’t taste flat, and the brown sugar and cinnamon filling gives every slice a cozy, spiced center.
Easy Ways To Switch It Up
- Dried cranberries instead of raisins: This gives the wreath a tart bite and a brighter color.
- Skip the cinnamon in the dough: The filling still carries warm spice, so the bread stays mild and balanced.
- Add a simple glaze: Whisk powdered sugar with a little milk and drizzle it over the cooled loaf for extra sweetness. This is optional and changes the finish, not the base recipe.
Serving Suggestions
Serve the wreath warm or at room temperature with coffee or hot cocoa. Slice it into thick pieces for breakfast or brunch, or tear it apart at the table for a relaxed holiday spread. It pairs nicely with softened butter or a spoonful of orange marmalade.
Storage And Make-Ahead
Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to 5 days, then warm slices before serving. To freeze, wrap the cooled loaf well and keep it frozen for up to 2 months. Thaw it overnight in the refrigerator, then warm it briefly in a low oven.
Frequently Asked Questions
Can you make the dough the day before?
Yes, you can shape the dough, cover it tightly, and refrigerate it overnight. Let it sit at room temperature for about 1 hour before baking so it can finish rising.
Can I use fresh candied fruit instead of mixed candied fruit?
Fresh fruit adds too much moisture and can make the dough gummy. Stick with candied fruit for the best texture.
Do I have to braid the dough?
No, you can shape it into a simple ring or a loaf. The braid just makes the wreath look festive.
Can I double the recipe?
Yes, you can, but bake the loaves on separate pans and allow a little extra time for the dough to rise.
Enjoy this bread warm with coffee on a cold morning. For more holiday baking ideas, Follow Hailee Recipes on Pinterest.
Christmas Braided Sweet Bread Wreath
Ingredients
Method
- Mix the dough: combine flour, sugar, warm milk, yeast, eggs, softened butter, vanilla extract, salt, and orange zest until a soft, enriched dough forms. Knead until smooth and elastic, about 8 to 10 minutes by hand or 6 minutes with a dough hook.
- Fold in the candied fruits, raisins, brown sugar, cinnamon, butter, and orange zest until evenly distributed.
- Bake until puffed and golden, brushing the top with the egg and whole milk wash before baking. Bake until puffed and golden and reading about 190°F (88°C) in the center. Brush with melted butter and finish with the additional mixed candied fruits. Cool on the pan for about 10 minutes before moving to a rack.
