Fruit 'n' Nut Wreath

This braided yeast bread wreath looks like it belongs in a bakery window, but it’s a home baker’s project through and through. Three strips of soft, buttery dough get filled with a date-walnut-cinnamon mixture, braided together, and shaped into a ring before the final rise.

The filling is what makes this special. Chopped dates bring a sticky, caramel-like sweetness. Bran flakes add an unexpected crunch and nuttiness. Walnuts round it out with richness. All of it bound together with melted butter, brown sugar, and cinnamon.

After baking, a simple vanilla confectioner’s sugar frosting drizzled over the top turns it from impressive to showstopping.

Pro Tips

• Knead the full 8 minutes. The dough needs to be smooth and elastic so it rolls out thin enough without tearing when you fill and braid it.
• Pinch the seams tightly. If the filling leaks during baking, it caramelizes on the pan instead of staying inside where you want it.
• Let the dough rise in a warm, draft-free spot. A turned-off oven with the light on works great.
• Don’t skip the second rise after braiding. That hour gives the wreath its soft, pillowy texture.

Variations

• Swap walnuts for pecans or toasted almonds for a different nutty character.
• Add dried cranberries to the filling for tartness and a pop of red color.
• Use a cream cheese glaze instead of confectioner’s frosting for a tangier finish.