Blueberry Almond Christmas Bread Wreath

The blueberries start to burst against the saucepan and turn the sugar and lemon juice into a glossy, deep-purple filling. After a few minutes, it should cling to a spoon instead of running like syrup. That’s the difference between a swirl you can see in each slice and a puddle at the bottom of the pan. I build the Blueberry Almond Christmas Bread Wreath around that thick berry center, with a soft yeasted dough and lemon to keep the sweetness in check.

The dough gets its tender texture from eggs and softened butter, which are kneaded in gradually rather than melted together. Almond extract runs through the dough, filling, and glaze, so each layer carries the same warm aroma. Once the two filled strands are twisted together, the wreath bakes until its ridges turn deeply golden and the sliced almonds toast on top. Cut a slice while the glaze is still glossy and the berry ribbon shows through the braid.

Why This Wreath Is Cut Open Before It Gets Twisted

The braid gets its bold berry stripes from a small shaping choice: the filled log is cut lengthwise, then the cut sides are turned upward before the strands are twisted together. That exposes the layers instead of hiding them inside the dough. It also means the filling is visible along the whole wreath, not just in the center of each slice.

Leave the top inch of the log joined when you make the lengthwise cut. That uncut section keeps the strands connected while you twist them, so the dough is easier to handle and the filling is less likely to slide out of an untethered end. Pinch the long seam closed before cutting, then bring the finished twist into a circle and pinch the ends together. A little filling peeking through is exactly what makes the wreath look braided; you don’t need to press the cut sides shut.

What Gives the Dough Its Tender Crumb and the Filling Its Berry Swirl

• Active dry yeast and whole milk — The yeast gives the dough its rise, while milk adds richness. Check that the yeast foams after it stands in warm milk and sugar; if it stays flat, the dough won’t rise as expected.
• Eggs, all-purpose flour, and softened butter — Eggs help make the dough tender, all-purpose flour keeps it soft enough to twist, and butter adds richness. Use room-temperature eggs and softened butter so they incorporate smoothly. The butter should be soft, not melted.
• Blueberries, cornstarch, and lemon juice — Blueberries bring the fruit flavor, cornstarch thickens their juices into a spreadable filling, and lemon juice gives the sweet berries a brighter edge. Fresh or frozen berries work; frozen berries soften into a more even, jammy texture.
• Almond extract — A little carries through the dough, filling, and glaze, tying the fruit and bread together. Use an extract with an aroma you like, since its flavor is noticeable in every layer.
• Egg wash and sliced almonds — Brushing the dough with egg and water helps it bake to a glossy golden finish, while sliced almonds add a toasted crunch. Fresh almonds taste cleaner than ones that have been sitting open in the pantry.
• Powdered sugar and milk — These make the simple drizzle that finishes the wreath. Whisk until smooth, then wait until the bread is cool before adding it so the glaze stays visible on top.

From Jammy Filling to a Golden, Twisted Wreath

Cook the Blueberries Until They Hold Their Shape

Stir the blueberries, sugar, cornstarch, and lemon juice together in a small saucepan over medium heat. Cook for 5–8 minutes, stirring and lightly mashing the berries, until the mixture looks thick and jammy rather than watery. Take the pan off the heat, stir in the almond extract, and let the filling cool completely before assembling the bread.

Wake the Yeast and Mix the Dough

Whisk the warm milk, active dry yeast, and a teaspoon of the sugar in a large bowl, then leave it for 5 minutes until foamy. Whisk in the eggs, remaining sugar, and almond extract. Stir in the flour and kosher salt until a shaggy dough forms; it won’t look smooth yet.

Knead in the Butter and Let the Dough Rise

Add the softened butter a tablespoon at a time, kneading after each addition. Continue kneading by hand or with a stand mixer fitted with a dough hook for 8–10 minutes, until the dough is smooth and elastic. Set it in a lightly greased bowl, cover it, and let it rise in a warm place for 1–1 1/2 hours, until doubled in size.

Fill, Split, and Twist the Dough

Line a large baking sheet with parchment paper, then roll the dough on a lightly floured surface into a 12-by-18-inch rectangle. Spread the cooled filling over it, leaving a 1/2-inch border on all sides; roll from one long side into an 18-inch log and pinch the seam closed. Cut the log in half lengthwise, leaving the top inch joined, and turn the cut sides upward as you twist the strands together. Bring the twist into a wreath on the prepared sheet and pinch the ends to seal.

Proof, Bake, and Glaze When Cool

Cover the wreath loosely and let it rise for 30–45 minutes, until puffy, while you heat the oven to 350°F. Whisk the egg with the water, brush it over the dough, and sprinkle on the sliced almonds. Bake for 25–32 minutes, until deeply golden and cooked through; tent it loosely with foil if the almonds brown too quickly. Let the wreath cool on the baking sheet for 20 minutes, then let it cool completely before drizzling over the glaze made by whisking the powdered sugar, milk, and almond extract until smooth.

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Blueberry Almond Christmas Bread Wreath

Blueberry almond Christmas bread wreath is a festive yeast bread twisted around a thick, jammy blueberry filling and topped with sliced almonds. Bake it until deeply golden, then finish with a smooth almond glaze.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Rising and cooling 2 hours hrs 13 minutes mins

Total Time 3 hours hrs 18 minutes mins

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

For the dough

• 0.5 cup whole milk warmed to 105–110°F
• 2.25 tsp active dry yeast
• 0.25 cup granulated sugar
• 2 eggs large, at room temperature
• 1 tsp almond extract
• 3.75 cup all-purpose flour
• 0.5 tsp kosher salt
• 6 tbsp unsalted butter softened

For the filling

• 1.5 cup blueberries fresh or frozen
• 0.25 cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp lemon juice
• 0.5 tsp almond extract

For the topping

• 1 egg large
• 1 tbsp water
• 0.33 cup almonds sliced

For the glaze

• 0.75 cup powdered sugar
• 1 tbsp milk
• 0.25 tsp almond extract

Equipment

• 1 large baking sheet

Method

 

Make the filling

1. In a small saucepan, stir together the blueberries, sugar, cornstarch, and lemon juice; cook over medium heat for 5–8 minutes, stirring and lightly mashing the berries, until thick and jammy.
2. Remove the filling from the heat and stir in the almond extract. Cool completely.

Make the dough

1. Whisk the warm milk, yeast, and 1 teaspoon of the sugar; let stand for 5 minutes, until foamy.
2. Whisk in the eggs, remaining sugar, and almond extract.
3. Stir in the flour and salt until a shaggy dough forms.
4. Knead in the softened butter a tablespoon at a time, then knead for 8–10 minutes by hand or with a stand mixer fitted with a dough hook, until the dough is smooth and elastic.
5. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1 1/2 hours, until doubled in size.

Assemble and bake

1. Line a large baking sheet with parchment paper.
2. Turn the dough onto a lightly floured surface and roll it into a 12-by-18-inch rectangle.
3. Spread the cooled filling over the dough, leaving a 1/2-inch border on all sides.
4. Roll the dough tightly from one long side into an 18-inch log and pinch the seam closed.
5. With a sharp knife, cut the log in half lengthwise, leaving the top inch joined.
6. Turn the cut sides upward and twist the two strands together, then bring the ends together to form a wreath and pinch them to seal.
7. Transfer the wreath to the prepared baking sheet and cover loosely.
8. Let rise for 30–45 minutes, until puffy.
9. Heat the oven to 350°F.
10. Whisk the egg with the water and brush it over the dough.
11. Sprinkle with the sliced almonds.
12. Bake for 25–32 minutes, until deeply golden and the dough is cooked through; if the almonds brown too quickly, tent the wreath loosely with foil.
13. Let the wreath cool on the baking sheet for 20 minutes.

Make the glaze

1. Whisk the powdered sugar, milk, and almond extract until smooth.
2. Drizzle the glaze over the cooled wreath.

Notes

For the cleanest slices, let the wreath cool completely before glazing. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days; freeze the unglazed wreath for up to 2 months. Plant-based milk and butter can be used for a dairy-free swap.