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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.
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Prep Time 30 minutes
Cook Time 35 minutes
Rising and cooling 2 hours 13 minutes
Total Time 3 hours 18 minutes
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.