Christmas Wreath Bread Recipe
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5.0
3 reviews
Excellent
Christmas Wreath Bread Recipe
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There's no better holiday breakfast than this Christmas wreath bread filled with maple syrup, brown sugar, and crunchy pecans!
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Ingredients
For the Dough
- ¾ cup milk lukewarm (110°F)
- ¼ cup maple syrup
- ¼ ounce fast-acting dry yeast (1 envelope)
- 1 large egg
- 3 cups all-purpose flour
- 3 tablespoons salted butter melted
For the Filling
- 3 tablespoons salted butter room temperature
- 3 tablespoons maple syrup
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
- ½ cup Chopped Pecans
For the Maple Glaze
- 2 tablespoons maple syrup divided
- ⅔ cup powdered sugar
- 1 tablespoon milk
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Instructions
- In a large bowl or a bowl of a stand mixer, combine the warm milk, maple syrup, and yeast. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.
- Add in the egg. Add one cup of flour and melted butter. Slowly add the remaining flour. Knead the dough with the hook or by hand for 5-8 minutes until smooth.
- Place the dough in a greased bowl. Cover the bowl with plastic wrap and let rise in a warm, draft-free place until almost doubled in size, about 1-2 hours.
- Line a baking sheet with parchment paper. Set aside.
- While the dough is rising, make the filling by whisking together the butter, maple syrup, brown sugar, and cinnamon in a bowl. Set aside.
- Place the dough on a lightly floured surface. Knead for a short while. Roll the dough out to a large rectangle. Spread the butter mixture, leaving the dough bare around the edges. Sprinkle the chopped pecans over the dough.
- Roll up the dough tightly to form a log. Using a sharp knife, cut the log longwise, leaving the last inch of the dough intact on one end.
- Twist the two strands around themselves, then form a wreath. Pinch ends to seal.
- Carefully transfer to a parchment-lined baking sheet. Cover the wreath loosely with plastic, then let it stand until soft and nearly doubled in volume, about 30 minutes.
- While the dough rises, preheat oven to 350°F.
- Bake the wreath for 30-35 minutes until golden brown. If the top starts to color too much before the loaf is done, you can loosely cover it with a sheet of aluminum foil.
- When the bread is done, remove it from the oven and brush it with 1 tablespoon of maple syrup to give it a good shine, then leave to cool.
- For the glaze, whisk the remaining tablespoon of the maple syrup, powdered sugar, and the milk together until smooth.
- Drizzle the glaze over the cooled wreath.
Notes
- Storage: Store Christmas wreath bread in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
Nutrition Information
Show Details
Serving
1slice
Calories
298kcal
(15%)
Carbohydrates
47g
(16%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
31mg
(10%)
Sodium
81mg
(3%)
Potassium
132mg
(4%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
226IU
(5%)
Vitamin C
1mg
(1%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12people
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 298kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 81mg | 3% |
| Potassium | 132mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 226IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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