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    Home » Bread » Yeast Bread and Cinnamon Rolls

    Published: Dec 23, 2020 · Modified: Dec 19, 2022 by Anthea

    Spiced Fruit Christmas Wreath Recipe (vegan)

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    5 from 4 votes

    This Christmas wreath bread recipe is packed with layers of spiced fruit mincemeat. It tastes just like a Christmas fruit mince pie but it's a more impressive centerpiece!

    Christmas wreath bread on serving platter with a small slice coming out showing the beautiful swirls of Christmas fruit mince.

    If there's anything I learnt this year, it is that baking with yeast is SO much easier than I thought! This Christmas bread wreath is a great way to end the year. It has:

    • a buttery but fluffy brioche dough
    • lashings of a quick homemade Christmas fruit mince
    • the prettiest but most simple decorations!

    The wreath recipe is PACKED with fruit mince and is similar in taste to a classic Christmas mince pie. If you'd like less fruit or sweetness, simply reduce the amount of dried fruit.

    If you don't like fruit mince, check out my Raspberry and Pistachio Wreath Recipe!

    How to make this Christmas wreath recipe

    The dough is very similar to my vegan brioche or cinnamon babka so I'd recommend skimming those posts if you need help with making the dough.

    Hint: it's easy! Just make sure the dough is placed in a WARM spot in your home for the first rise.

    3 image collage showing rolling out the dough, spreading the fruit mince on the dough and rolling the dough into a log.

    When you have the dough, roll it out on a floured surface. I'd suggest rolling it out into a long rectangle. The longer it is, the wider your wreath will be!

    Next, spread your fruit mince mix on the surface. It should be very thick which makes everything else A LOT easier! Then roll up your dough starting from the long side.

    4 image collage showing how to assemble the Christmas wreath bread.

    Once you have a 'log' (similar to a jam roll), use a sharp knife to cut it in half lengthways. Then 'twirl' the two halves of dough as desired!

    At THIS stage, I'd strongly recommend you transfer the dough onto baking paper. It will be very difficult to do this when the wreath is shaped!

    Grab the two ends of the twist bread and bring them together to form a large circle (or wreath). Allow the wreath to rest until puffy then you can bake it!

    Unbaked Christmas bread wreath on a piece of baking paper.

    Decorating the Christmas bread wreath

    When the wreath is hot from the oven, I brushed some berry jam on the surface. This helps with two things:

    1. It makes the surface beautiful and shiny.
    2. It traps moisture in the bread so it stays fresher for longer.
    Close up of pastry brush brushing strawberry jam on part of the freshly baked wreath.

    I often like sprinkling little things on my desserts to serve as well. They add a little magic to your creation and 'freshen' it up! I used rose petals, chopped pistachios puffed millet for this one but you can use whatever you want (or omit it)!

    Side angle of Christmas bread wreath on marble board.
    Close up of one slice of the Christmas bread wreath showing generous amount of fruit filling and a fluffy brioche-like golden bread.

    Check out my other vegan Christmas recipes

    • Raspberry and Pistachio Wreath Recipe
    • Vegan Macadamia Pesto Bread Wreath
    • Vegan Gingerbread Cake
    • Blueberry and Almond Christmas Bread Wreath Recipe

    Follow Rainbow Nourishments on Instagram, Facebook, and Pinterest, and subscribe via email to receive all of our latest recipes!

    Print Recipe
    5 from 4 votes

    Spiced Christmas Fruit Wreath Recipe (vegan)

    Christmas wreath bread recipe using with spiced fruit mincemeat. It's an impressive centrepiece but easy to make!
    Prep Time20 mins
    Cook Time40 mins
    Resting Time2 hrs
    Total Time3 hrs
    Cuisine: American, Vegan
    Servings: 12 people
    Author: Anthea

    Ingredients

    Quick Christmas mince

    • 2 cups (200g) mixed dried fruit, I used a mixture of dried figs, apricots and sultanas
    • ½ cup (125g) orange juice, or juice of choice
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground cloves, (optional)

    Wreath

    • 2 ½ - 3 cups (315-375g) all-purpose plain flour, or bread flour (start with less flour and add more if needed)
    • ¾ cup (165mL) dairy-free milk, warm
    • ½ cup (112g) vegan butter, room temperature
    • 3 tablespoons (40g) granulated sugar, or coconut sugar
    • 1 teaspoon ground cinnamon
    • 1 tablespoon (10g) instant dry yeast
    • Pinch of any good-quality salt, if not using salted butter

    To decorate

    • 3 tablespoons berry jam or liquid sweetener, of choice
    • 2 tablespoons pistachios
    • 2 tablespoons dried rose petals

    Instructions

    To make the Christmas fruit mince:

    • Add all ingredients to a small saucepan and bring it to a boil for 5-10 minutes are until all the fruit is plump. Allow to cool slightly
    • Add everything to a small food processor or blender and blend until a chunky paste forms. Add a little more water and blend again if the paste is too thick. Set aside.

    To make the dough:

    • Combine all ingredients in a large bowl or stand mixer and mix until it comes together. If you're using a stand mixer, knead the dough for 5 minutes. If you're mixing by hand, knead the dough on a floured surface for 10 minutes. The dough should be soft, stretchy and come away from the side of the bowl or floured surface. If it's sticky, add a little more flour and knead again. If it's a little dry, add a dash of milk and knead again.
    • Leave the dough in the stand mixer or bowl, cover with a tea towel and leave it in a warm place for at least 1 hour or until the dough doubles in size. If it doesn't double in size, place it in a WARMER spot and wait until it does.
    • Dust a clean surface with flour. Roll out the dough into a long rectangle shape around 10 x 20 inch (25 x 45 cm) large. Spread the cooled fruit mince on the dough so it's close to the edge.
    • Starting from the long side of the dough, roll it into a tube.** Use a sharp knife to cut the tube in half length ways creating two long 'strips' of pastry. Carefully twirl the two halves together.
    • Place the dough on a lined baking tray. Connect the two ends of the dough to form a wreath. Cover the wreath and let it rest in a warm place for at least 1 hour or until increased in size by at least 20%. You can also let the wreath rest in the fridge overnight.

    Baking the wreath:

    • If you chilled your wreath overnight, let it come to room temperature. When you are ready to bake, preheat the oven to 170°C (340°F).
    • Bake the wreath for around 20 minutes or until the outside is slightly golden brown. The baking time will depend on the thickness of your wreath. If you insert a skewer into the wreath, there should be no wet dough on it. Allow the wreath to cool on the baking tray.

    Decorating the wreath:

    • When the wreath is still warm from baking, brush the jam on the surface, making sure you get all the little gaps.
    • If desired, sprinkle the pistachios and rose petals on the wreath just before serving. Enjoy! The wreath is best eaten the day it is baked. Alternatively, store it an airtight container at room temperature for 1-2 days.

    Notes

    * Instant yeast doesn't need to be 'activated' or 'bloomed' beforehand. However, if you use another type of yeast, combine it with warm milk and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe.
    ** If your dough is too soft, it may be difficult to shape. If so, place it in the fridge for 30 minutes to firm up. This is just for the wreath's appearance and won't affect its taste or texture.

    Nutrition

    Serving: 1 serve | Calories: 230kcal | Carbohydrates: 40g | Protein: 4g | Fat: 7g | Sodium: 81mg | Potassium: 174mg | Fiber: 3g | Sugar: 13g | Vitamin A: 380IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 2mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

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    1. Lisa says

      December 28, 2022 at 4:23 am

      5 stars
      I made this for our Christmas Eve brunch. It was fun to make, it looked lovely on the table, and it was a delicious treat for all! Thank you for sharing your recipe!

      Reply
      • Anthea says

        January 26, 2023 at 4:16 pm

        That's amazing to hear and I'm honored that it was part of your Christmas Eve table! Thanks so much for your comment Lisa 🙂

        Reply
    2. Andrea Ex says

      December 16, 2022 at 1:59 pm

      This looks amazing. Cant wait to try it. Do you think it would work using puff pastry?

      Reply
      • Anthea says

        December 16, 2022 at 8:58 pm

        Yes I think it'll work with puff pastry! Let me know how you go if you make it 🙂

        Reply
    3. Nancy says

      December 26, 2021 at 5:34 am

      Can this be made gluten free?

      Reply
      • Anthea says

        January 15, 2022 at 9:42 am

        Hi! I've tried this with gluten free flour but it ended up a little dry and dense. If you do any experimenting, let me know!

        Reply
    4. CYnthia says

      February 06, 2021 at 4:03 pm

      5 stars
      It was easy to make cos of the detailed instructions and more importantly, it was delicious!

      Reply
      • Anthea says

        January 15, 2022 at 9:42 am

        Aw I'm so happy to hear! Thanks so much for your feedback x

        Reply
    5. Rachelle Grant says

      December 27, 2020 at 3:40 am

      5 stars
      This was incredibly easy to make and looks so fancy! I saw it on Christmas morning and decided to give it a try even though I had piles to do and it came together so quick but looks like I went to all this trouble. It’s absolutely delicious! Highly recommend.

      Reply
      • Anthea says

        January 17, 2021 at 9:28 am

        Aw I'm so glad that you enjoyed it and especially that you were able to bake it in the craze of Christmas morning! Thanks so much for your feedback 🙂

        Reply

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