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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.
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Prep Time 35 minutes
Cook Time 30 minutes
rising, chilling, and cooling 2 hours 8 minutes
Total Time 3 hours 13 minutes
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.