Whoa! Where did 2013 go? I don’t know about you…but I’m not ready for any thing that has to do with the holidays. I’m not the best planner and most often work best under pressure. But when it comes to baking sweets for the holidays, I start my planning early! I couldn’t wait to bake this holiday breakfast wreath for our #TwelveLoaves December.
My favorite time of year is baking at Christmas time. The kids really love to participate; especially with the Christmas cookies.
#TwelveLoaves December is dedicated to the Holidays!! Last December I shared this Christmas Stollen. Which is not a typical stollen. But delicious, nonetheless. Some other Christmas breads I’ve baked and shared here:
and my Bundt Panettone (ok, it’s not the traditional panettone…but it was wonderful and fun in a bundt pan!)
This bread is a recipe I found on the kitchn. I love that site! I used my dough recipe that I use in many sweet bread recipes. The technique for this wreath is the same one used in this Estonian Kringle . I also used a similar technique for my Mexican Hot Chocolate Bread .I changed the filling around a little. I used cherries (the kitchn uses cranberries in theirs). Next time I will use dried cranberries instead. It was the first thing my daughter asked when she took a bite…”mom, why didn’t you use cranberries?”
*some baking notes: When I roll it out into a log, I then transfer it onto the parchment lined pan. I slice it in the middle and form my wreath. It really could use another set of hands to make it go a little smoother. It is not that neat while you are moving the pieces one over the other in a sort of twist. It may seem like all hope is lost when some filling parts fall out. You may throw up your hands and want to toss it out the window…but don’t! It doesn’t have to look completely perfect.
And somehow, when you feel you haven’t done your best job…it turns out beautifully. The bread is rustic and gorgeous.
It’s delicious and completely addictive. It’s big enough to share some with your neighbors. I think the next time I bake it I will divide the dough in 1/2 and make two wreaths.
Looking for holiday bread inspirations? Here are some delicious ideas from the #TwelveLoaves bakers:
- Cinnamon Pull-Apart Coffee Cake by Liz at That Skinny Chick Can Bake
- Cranberry Apple Cinnamon Rolls by Dionne at Try Anything Once Culinary
- Cranberry Orange Scones by Renee at Kudos Kitchen by Renee
- Crunchy Almond Holiday Bread by Paula at Vintage Kitchen Notes
- Holiday Breakfast Wreath by Lora at Savoring Italy
- Mini Toffee Banana Bread with Caramel Sauce by Holly at A Baker’s House
- Nut Brittle Topped Holiday Bread by Deepti at Baking Yummies
- Pandoro by Karen at Karen’s Kitchen Stories
- Stollen by Renee at Magnolia Day
#TwelveLoaves-Holiday Breads. November was a delightful month of spice breads. December #TwelveLoaves is here and we are celebrating Holidays! Share your December Holiday Bread (yeast or quick bread). Let’s get baking!
#TwelveLoaves is a monthly bread baking party created by Lora from Savoring Italy.
- For the Dough:
- 1 cup whole milk
- 1 (1/2 ounce) envelope active dry yeast
- 1/4 cup warm water (100 to 110 degrees)
- 3 tablespoons granulated sugar
- 2 eggs
- 1/4 cup unsalted butter, melted
- 4 1/2-5 cups all-purpose flour
- 1/2 teaspoon salt
- For the Cherry-Almond Filling:
- 1 cup dried cherries (or dried cranberries), soaked in 1/2 cup brandy or other liqueur
- 6 tablespoons butter, softened to room temperature
- 1/2 cup unbleached all-purpose flour
- 1 cup finely chopped blanched almonds
- 4 Tablespoons sugar
- 2 teaspoons freshly grated lemon peel
- 1 teaspoon cinnamon
- To add on before baking:
- 2 Tablespoons unsalted butter, melted
- 1/2 cup almond slivers
- 1 Tablespoon cinnamon-sugar
- For the Sugar Glaze:
- 1 cup powdered sugar
- 2 Tablespoons milk
- 1 Tablespoon lemon juice