Spiced Christmas Fruit Wreath Recipe (vegan)
Christmas wreath bread recipe using with spiced fruit mincemeat. It's an impressive centrepiece but easy to make!
Servings: 10 people
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 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves, (optional)
Wreath
- 3 cups (375g) plain or all-purpose flour, plus more for dusting
- ¾ cup (165mL) dairy free milk, such as almond, soy or coconut, warm
- ½ cup (112g) vegan butter, room temperature
- 3 tbsp (40g) cane sugar, or coconut sugar
- 1 tsp ground cinnamon
- 1 tablespoon (10g) instant dried yeast*
- Pinch of any good-quality salt, if not using salted butter
To decorate
- 3 tbsp berry jam or liquid sweetener, of choice
- 2 tbsp pistachios
- 2 tbsp 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 25 x 45 cm large (10 x 20 inch). 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 30 minutes 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 15-20 minutes or until the outside is slightly golden brown. 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.
Video
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.
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