Christmas wreath bread recipe using with spiced fruit mincemeat. Tastes just like a Christmas fruit mince pie but it's a more impressive centrepiece!
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
Hint: it's easy! Just make sure the dough is placed in a WARM spot in your home for the first rise.
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.
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!
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:
- It makes the surface beautiful and shiny.
- It traps moisture in the bread so it stays fresher for longer.
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)!
Check out my other vegan Christmas recipes
- Raspberry and Pistachio Wreath Recipe
- Blueberry and Almond Christmas Bread Wreath Recipe
- Gingerbread Cookies (refined sugar free)
- Vegan Gingerbread layer cake
- Gingerbread custard tiramisu
Spiced Christmas Fruit Wreath Recipe (vegan)
Quick Christmas mince
- 3 cups (375g) all-purpose plain flour, plus more for dusting
- 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
- 3 tablespoons berry jam or liquid sweetener, of choice
- 2 tablespoons pistachios
- 2 tablespoons dried rose petals
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.
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