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When the knife cuts through the center of this wreath, the twisted layers open to show ribbons of dried blueberry and almond paste. I like that the filling stays visible instead of disappearing inside a plain loaf, and each slice has a soft, buttery crumb around it. This Blueberry Almond Christmas Bread Wreath looks intricate, but the shape comes from one simple cut and twist.

The dough is enriched with milk, egg, and softened butter, so it’s tender rather than chewy like a lean bread. Give it enough time to rise, and it rolls out smoothly without fighting back. Dried blueberries bring concentrated fruit flavor without adding the moisture fresh berries would, while almond paste makes the filling rich and fragrant. The finished wreath is golden, gently sweet, and easy to share at the table.

Why the Cut-Side-Up Twist Makes This Wreath Look So Striking

The twist does more than give the bread a decorative shape. Cutting the rolled log lengthwise exposes the layers of dough, almond paste, and blueberries, so turning the cut faces upward lets the filling show across the top. That’s what gives the wreath its braided, layered look instead of a smooth outer crust hiding everything inside.

The last inch stays connected while you split the log, which gives you an anchor for twisting the two sides together. Keep the cut faces turned upward as you work, and the filling stays on display through the curve. Pinching the ends together closes the ring; it doesn’t need to look perfectly seamless. A little unevenness in the twist looks lovely once the dough puffs and turns golden.

What the Almond Paste and Dried Blueberries Bring to the Filling

• All-purpose flour — It gives this soft, enriched dough enough structure to hold its shape as a filled twist. Spoon it into the measuring cup and level it rather than packing it down; too much flour can leave the dough stiff and harder to roll.
• Instant yeast — Instant yeast can be whisked right in with the dry ingredients, so there’s no separate proofing step. Check that it’s fresh; old yeast can make the rises slow or uneven.
• Whole milk, egg, and butter — Together they make a tender, rich dough with enough flexibility to roll around the filling. Room-temperature egg and softened butter blend in more readily than cold ingredients, so the finished dough is less likely to have firm butter streaks.
• Almond paste — Choose almond paste for this filling, not marzipan. Marzipan is sweeter and has a different texture, while almond paste brings a more concentrated nutty flavor that works well beside the fruit.
• Dried blueberries — Their concentrated flavor gives the filling a pleasantly tart note, and they don’t release the extra liquid that fresh berries would. Use berries that still feel pliable rather than rock-hard for the best bite in the finished bread.
• Powdered sugar and sliced almonds — Powdered sugar dissolves smoothly into the water for a thin drizzle, while sliced almonds add a crisp finish. Break up any stubborn sugar lumps as you whisk so they don’t show as white specks on the glaze.

From Soft Dough to a Defined, Golden Twist

Build and Knead the Enriched Dough

Whisk the flour, granulated sugar, instant yeast, and kosher salt in a large bowl. Add the milk warmed to 105°F and the room-temperature egg, then mix until a shaggy dough forms before working in the softened butter. Knead by hand for 8 to 10 minutes, or use a stand mixer with a dough hook for 5 to 7 minutes, until the dough looks smooth and feels elastic. Transfer it to a bowl greased with neutral oil, cover, and let it rise until doubled, about 1 to 1 1/2 hours.

Chill and Grate the Almond Paste

While the dough rises, put the almond paste in the freezer for 20 minutes. Coarsely grate it, then keep it chilled until you’re ready to fill the dough. The shreds should stay distinct rather than clumping into a soft mass. Line a large baking sheet with parchment paper and heat the oven to 350°F while you work.

Roll, Fill, and Twist the Wreath

Turn the dough onto a lightly floured surface and roll it into a 12×16-inch rectangle. Scatter the grated almond paste and dried blueberries evenly over the surface, leaving a 1/2-inch border so the filling doesn’t crowd the edges. Roll it up from a long side into a 16-inch log and pinch the seam closed. Cut the log lengthwise, leaving the last inch connected at one end, then twist the halves with the cut sides facing up, shape the twist into a wreath, and pinch the ends together.

Let the Wreath Puff, Then Bake It Through

Transfer the wreath to the lined baking sheet, cover it loosely, and let it rise until puffy, about 30 to 45 minutes. The dough should look fuller and lighter, not tight and dense. Bake for 25 to 30 minutes, until golden brown and the center registers 190°F. Let it cool on the baking sheet for 15 minutes before glazing.

Drizzle on the Glaze

Whisk the powdered sugar and water until smooth. Drizzle the glaze over the cooled wreath, then sprinkle the sliced almonds over the top. A thin drizzle lets the twisted layers stay visible, while the almonds add a crisp contrast to the soft bread. Give the glaze a moment to settle before slicing.

Three Simple Ways to Change the Wreath Without Losing Its Character

Questions I Get Asked About This Blueberry Almond Bread Wreath

Blueberry Almond Christmas Bread Wreath

Blueberry almond bread wreath is a soft, golden yeast bread filled with grated almond paste and dried blueberries. Shape it into a festive wreath, bake until the center reaches 190°F, then finish with a simple glaze and sliced almonds.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 30 minutes mins

rising, chilling, and cooling 2 hours hrs 8 minutes mins

Total Time 3 hours hrs 13 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 530

Ingredients Equipment Method Notes

Ingredients

  

For the dough

• 3.25 cups all-purpose flour plus more for dusting
• 0.25 cup granulated sugar
• 2.25 teaspoons instant yeast
• 1 teaspoon kosher salt
• 0.75 cup whole milk warmed to 105°F
• 1 egg large, room temperature
• 4 tablespoons unsalted butter softened
• 1 teaspoon neutral oil for greasing the bowl

For the filling

• 1 package (8 oz) almond paste
• 0.75 cup dried blueberries

For the glaze

• 1 cup powdered sugar
• 2 tablespoons water
• 0.25 cup sliced almonds

Equipment

• 1 large baking sheet
• 1 stand mixer

Method

 

Make the dough

1. Whisk the all-purpose flour, granulated sugar, instant yeast, and kosher salt together in a large bowl.
2. Add the whole milk warmed to 105°F and the egg, and mix until a shaggy dough forms; work in the softened unsalted butter.
3. Knead by hand for 8 to 10 minutes, or with a stand mixer and dough hook for 5 to 7 minutes, until smooth and elastic.
4. Transfer the dough to a bowl greased with the neutral oil, cover, and let rise until doubled, 1 to 1 1/2 hours.

Prepare the filling

1. While the dough rises, freeze the almond paste for 20 minutes, then coarsely grate it and keep it chilled.

Assemble and bake

1. Line a large baking sheet with parchment paper and heat the oven to 350°F.
2. Turn the dough onto a lightly floured surface and roll it into a 12x16-inch rectangle, using the reserved all-purpose flour for dusting.
3. Scatter the grated almond paste and dried blueberries evenly over the dough, leaving a 1/2-inch border, then roll it up from a long side into a 16-inch log and pinch the seam closed.
4. Cut the log lengthwise, leaving the last inch connected at one end; twist the halves with the cut sides facing up, shape into a wreath, and pinch the ends together before transferring it to the baking sheet.
5. Cover loosely and let rise until puffy, 30 to 45 minutes.
6. Bake for 25 to 30 minutes, until golden brown and the bread registers 190°F in the center.
7. Cool on the baking sheet for 15 minutes.

Make the glaze

1. Whisk the powdered sugar and water until smooth, then drizzle over the wreath and sprinkle with the sliced almonds.

Notes

For the best texture, grate the almond paste while it is cold so it scatters evenly. Store covered in the refrigerator for up to 3 days; freeze wrapped portions for up to 2 months. For a dairy-free variation, use unsweetened non-dairy milk and plant-based butter.