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Christmas Wreath Bread Recipe

There's no better holiday breakfast than this Christmas wreath bread filled with maple syrup, brown sugar, and crunchy pecans!

Prep Time
25 mins
Cook Time
25 mins
Additional Time
2 hrs
Total Time
3 hrs
Servings: 12 people
Calories: 298 kcal
Course: Breakfast , Bread
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Line a baking sheet with parchment paper. Set aside.
  5. While the dough is rising, make the filling by whisking together the butter, maple syrup, brown sugar, and cinnamon in a bowl. Set aside.
  6. 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.
  7. 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.
  8. Twist the two strands around themselves, then form a wreath. Pinch ends to seal.
  9. 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.
  10. While the dough rises, preheat oven to 350°F.
  11. 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.
  12. 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.
  13. For the glaze, whisk the remaining tablespoon of the maple syrup, powdered sugar, and the milk together until smooth.
  14. 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

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

% 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.