This Holiday Breakfast Wreath with Cranberry Almond Filling is a delightful way to celebrate the season! The moment you pull this festive wreath out of the oven, your kitchen will be filled with the warm, inviting aromas of cardamom and baked dough. With its lovely twist and rich filling, it’s perfect for holiday brunches or cozy family gatherings. The combination of sweet cranberries and crunchy almonds, all blanketed in soft, fluffy dough, will have everyone coming back for seconds. Let’s dive into this wonderful recipe!
What You’ll Need for Holiday Breakfast Wreath with Cranberry Almond Filling
Gather these ingredients to create your mouthwatering breakfast wreath:
- 1 1/4 ounce packet active dry yeast (1 packet)
- 1/4 cup warm water (60 ml)
- 1/2 cup warm milk (120 ml)
- 1/4 cup butter, softened to room temperature (55 g)
- 3 tablespoons sugar (45 g)
- 1 1/2 teaspoons salt (9 g)
- 1 teaspoon ground cardamom (2 g)
- 2 large eggs
- 2 teaspoons grated lemon peel
- 3 1/2 cups unbleached all-purpose flour (440 g), plus more as needed
- 3/4 cup dried cranberries or cherries, soaked in 1/2 cup brandy or other liqueur (115 g)
- 6 tablespoons butter, softened to room temperature (85 g)
- 1/3 cup unbleached all-purpose flour (40 g)
- 3/4 cup finely chopped blanched almonds (90 g)
- 3 tablespoons sugar (45 g)
- 1 teaspoon freshly grated lemon peel
- 1 tablespoon almond extract
- 1 cup powdered sugar (120 g)
- 2 tablespoons water (30 ml)
- 1 tablespoon lemon juice
- 1/4 tablespoon ground cardamom (0.5 g)
How to Make Holiday Breakfast Wreath with Cranberry Almond Filling
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In a large mixing bowl, dissolve the yeast in the warm water and allow it to foam for a minute or two. Then, blend in the warm milk, sugar, softened butter, salt, ground cardamom, eggs, and grated lemon peel. Stir in two cups of flour, one cup at a time. Beat for 2 minutes.
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Gradually add the remaining flour, 1/2 cup at a time, until you have a soft, workable dough. You might not need to use all the flour.
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Lightly flour a work surface and dump the dough onto it. Knead until smooth, about 5 to 10 minutes, adding more flour as needed to prevent sticking. Place the dough in a lightly oiled mixing bowl large enough to allow it to double in size. Cover with plastic wrap and let it rise in a warm place until doubled in bulk, about 1 1/2 hours.
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While the dough rises, drain the dried fruit from the liqueur and save the liqueur for another use. In a small bowl, mix the drained fruit with the remaining filling ingredients. Cover and refrigerate until needed.
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Once the dough has risen, punch it down and turn it out onto a lightly floured board. Knead just enough to release any air bubbles, then roll the dough into a rectangle, about 9×30 inches. Crumble the filling over the dough, leaving a 1-inch border around the edges. Starting from one long side, tightly roll up the dough and pinch the edge against the loaf to seal.
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Using a sharp knife, cut the roll in half lengthwise. Carefully turn the halves so the cut sides are facing up. Loosely twist the halves around each other, keeping the cut sides up.
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Line a baking sheet with parchment paper or a non-stick baking mat. Transfer the twisted dough to the baking sheet and shape it into a wreath, pinching the ends together to seal. Let it rise uncovered in a warm place until puffy, about 45 minutes.
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Preheat the oven to 350°F (175°C). Bake the wreath until lightly browned, about 25 minutes. While it’s baking, stir together the glaze ingredients and set aside.
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After baking, carefully transfer the wreath to a cooling rack using the sides of the parchment and let it cool for a few minutes. Drizzle the glaze over the warm wreath and serve with extra butter if desired.
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This delightful wreath can be baked up to 2 days ahead! Just let it cool completely, wrap it tightly in foil, and store at room temperature. Reheat at 350°F (175°C) for about 10 to 15 minutes, drizzling with the glaze just before serving.
How to Serve Holiday Breakfast Wreath with Cranberry Almond Filling
Enjoy your wreath warm right out of the oven, or reheat it slightly before serving. You can place it on a festive platter for a beautiful display! Pair it with a side of fresh fruit or a rich spread of creamy butter. For a luxurious touch, consider serving it with hot cocoa or a warm cup of spiced tea.
Expert Tips for Holiday Breakfast Wreath with Cranberry Almond Filling
- Dough Consistency: Don’t be afraid to adjust the amount of flour you use. Aim for a soft texture that’s not sticky. This makes for a nice, fluffy wreath!
- Overnight Option: If you prefer, you can make the dough the night before, let it rise overnight in the fridge, and then continue with the steps in the morning.
- Flavor Variations: Feel free to mix in some raisins or different nuts for your filling, such as walnuts or pecans, to add your twist!
Holiday Breakfast Wreath with Cranberry Almond Filling FAQs
Can I use fresh cranberries instead of dried ones?
While fresh cranberries are delicious, they tend to be tart in comparison. We recommend sticking with dried cranberries for this recipe for a sweeter flavor.
How do I store leftover wreath?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, it’s best to freeze slices wrapped in foil.
Can I make this wreath gluten-free?
Absolutely! Swap in a gluten-free flour blend that measures cup-for-cup like regular flour, and your wreath should come out just as delightful.
This Holiday Breakfast Wreath with Cranberry Almond Filling is sure to impress and brighten your mornings. Give it a try, and savor the holiday spirit with every delicious bite! Happy baking!