Christmas Wreath Bread

Christmas Wreath Bread

Christmas Wreath Bread

My beautiful Christmas bread is a soft & slightly sweet egg bread filled with golden raisins. Make it without the frosting and sprinkles and you can toast it. Use pastel sprinkles and it's Easter bread. Have all your ingredients at room temperature. - Jenny Jones

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 2 hours

Makes: One loaf

Christmas Wreath Bread


  • 2 1/4 cups bread flour (or all-purpose flour)
  • 2 teaspoons instant yeast (one packet/7 grams)
  • 1/3 cup sugar
  • 1/2 teaspoon salt

  • 3/4 cup milk, warmed to 120-130° F (I use 1% milk)
  • 1/3 cup oil (I use extra light olive oil - use any vegetable oil)
  • 1 egg + 1 yolk
  • 1 teaspoon vanilla

  • 1 heaping cup golden raisins
  • additional 1/4 to 1/2 cup flour
  • Egg wash: 1 egg yolk + 1 teaspoon water

  • Glaze:
  • 1 cup powdered sugar + about 2 tablespoons milk
  • Sprinkles of your choice


  1. Combine the flour, yeast, sugar and salt in a large mixing bowl.
  2. Add warm milk, oil, egg + yolk & vanilla.
  3. With electric mixer, beat on high for two minutes.
  4. Reduce speed, add raisins and about 1/4 to 1/2 cup more flour until the dough forms a mass.
  5. Knead on a floured surface for 100 turns (about 2 minutes).
  6. Cover dough with plastic and let it rest 10 minutes.
  7. Line a baking sheet with parchment paper.
  8. Divide dough into three and roll each piece into a 20-inch long rope. Braid the ropes as you would braid hair and shape the braid into a circle, pinching & tucking the ends together.
  9. Place on the baking sheet, cover with a towel and let rise in a warm spot until doubled in size – about one hour.
  10. After 30 minutes, preheat oven to 350° F.
  11. When loaf has doubled in size, gently brush with egg wash.
  12. Bake for 25-30 minutes. After 15 minutes, cover with a foil tent to prevent over-browning. Internal temperature should be at least 190° F when baked.
  13. Let cool for 10-15 minutes and add glaze, followed immediately with sprinkles.

Note: For more on this recipe in my blog click here.

35 Comments on "Christmas Wreath Bread"

  1. Ann

    Hi Jenny, would 2 teaspoons of yeast equal to 1 packet of yeast? I just want to make sure I get this right before trying this yummy recipe. Thank you!

    • Jenny

      It says one packet in the recipe. 🙂

    • David


      A packet of yeast is about 7g. Two teaspoons is about 9g (yes, I actually measured it) so if you have dried yeast loose then two teaspoons will be fine.

  2. Ebtisam

    I have just made it , it is great , I love your recipes Jenny thank you very much I will try your recipes always , they r fabulous 🌹👍 wish I could share It here

    • Jenny

      You can share your photo using the link provided. Just go to “Your Photos” at the top.

  3. Steven

    I just got around to making this a few weeks after the holidays, but still–this is awesome! It’s got the perfect level of sweetness.

  4. Louise

    How do I store? I want to make a few days before Christmas. Can I freeze? And do I add red hots and glaze after defrosted?

    • Jenny

      This is a hard question because I am not a fan of day-old bread. Fresh bread is the best bread. If you make it a few days before, freezing would be the better choice. Then you would have to warm it up to add the glaze and sprinkles, etc. but I have no idea how that will turn out compared to having it fresh. Personally, I would recommend making sugar cookies or biscotti or pecan balls, all of which keep really well and are stress-free when made in advance.

  5. Anna

    Girl I came upon your site and I made your…. PUMPKIN PIE…..IT WAS TO DIE FOR….and my German SHEPARD Tobias wanted the crust……Thank You for the recipe……Your the Ticket…..Merry Christmas…..

  6. billy patscher jr.

    hi, jenny i love u& your name . any easy reicpes for crispy bread bagels deep dish pizza pretzels thanks billy

    • Jenny

      Please look through my recipes and may find something close to what you’re looking for.

  7. CURLY

    Hi Jenny, just to let u k, I’ m a big fan since you had ur talk show, u should do it again! anyways, I will make this bread today because i have grandkids that I will visit soon, n two days, I’ll let u k if they like, I’m sure they will. Ah Hello from Panama. 😀

    • Jenny

      This bread is really best eaten fresh. After two days, it will not be as good as it would be fresh. It’s not really a great bread for storing and giving because the glaze will also become dull after the first day. I would recommend that cookies make a better gift if made ahead. My sugar cookies travel well and last a very long time.

  8. Rachel

    Hi Jenny, I just made this bread this morning and my whole family loved it!Thank you for this recipe, God bless you!

  9. Toby

    Your recipes do not print when I use google chrome — blank pages appear. I have to switch to Internet Explorer to print them. I am using Windows 7 – I don’t know if that’s the reason or not.

    • admin

      For some reason, in Google Chrome, the “print menu window” appears to load faster than the actual recipe page you’re trying to print. The workaround we’ve used is to close the print window and then either wait for the recipe page to load or refresh it, and then print via the Chrome browser menu – File > Print. We hope this helps – JennyCanCook Admin

  10. freda

    Hi Jenny iIlove your videos,I am trying out the bread recipie right now make in 5 mins.I want to try the christmas bread next whooo hoo you rock!

  11. Mary

    Hi Jenny–Can this recipe be made in a bread machine?

    • Jenny

      I don’t think so. It has to be braided by hand.

  12. Alexandra

    can I use the leftover egg white for the egg wash instead of another yolk?

    • Jenny

      It won’t be as rich & glossy as with the yolk. I use my leftover egg whites for scrambled eggs and for making my chocolate-dipped coconut macaroons.

      • Lana

        Do you have a recipe video for your chocolate dipped macroons

  13. Jenny W

    Do you think there could be a substitute for raisins? I’m thinking of possibly dried cranberries or perhaps just baking it without raisins. By the way, I found your site about a month ago and have made so many of your recipes…pan pizza and cinnamon rolls and pea soup are mmmm. My husband loves it all. Thank you Jenny.

    • Jenny

      This bread is good plain but you could substitute dried cranberries, currants, dried cherries, or some Polish sweet breads use candied citrus peel.

  14. sophia

    Hi jenny its me again. I was wondering if I could use all purpose flour. thanks:-)

    • Jenny

      Yes you can and I have adjusted the recipe to indicate that.

  15. Gordon

    Jenny, never assume you’re only talking to women. You mention braid the dough like you braid hair. Ya, well my long hair days are long gone and I never braided, so how does one braid the three “ropes”? This recipe begs for a video. Think of the Christmas outfits you could wear and then surprise us at the end like you do in a humerus kind of way. Merry Christmas.

  16. Ethan

    Hi Jenny–would this bread be made essentially the same way your cinnamon raisin bread is made, save the frosting? I was thinking I could follow along with that video to make this bread.

    • Jenny

      It is a similar technique except you would not roll the dough into a rectangle and cut into strips. That was necessary to put in the cinnamon filling. With this bread, you only cut the dough into three and roll each piece into a rope by hand. (it’s actually easier than the cinnamon-raisin “tunnels” bread) Good luck. Let me know how it turns out.

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