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Raspberry Snowflake Wreath Bread (Inspired by Sur La Table)

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A soft, pull-apart sweet bread shaped like a snowflake — made with layers of dough and raspberry filling, twisted into a gorgeous holiday wreath. This version is inspired by the Sur La Table and is easier than it looks. Perfect for brunches, holiday gatherings, or gifting fresh from your kitchen.

Ingredients

For the Dough

  • 1¼ cups warm water (about 110°F)
  • 1 tbsp instant yeast
  • 1 tsp sugar
  • 3 eggs
  • 1 tbsp honey
  • 4 tbsp unsalted butter, melted and cooled
  • 4½ cups all-purpose flour
  • 1 tbsp sea salt
  • ½ tsp ground cardamom (optional)
  • 1 tsp oil (for bowl)
  • 1 egg + 1 tbsp water (for egg wash)

For the Filling

  • 1 cup jam or filling of choice (raspberry, orange marmalade, or Nutella)
  • Optional: zest of ½ lemon or orange
  • Optional: 1 tbsp sugar or cinnamon for added sweetness

For the Glaze

  • ½ cup milk or cream
  • ½ cup powdered sugar
  • 1 tsp lemon juice

Instructions

  1. Activate yeast: Mix warm water, sugar, and yeast. Let sit 5 minutes until foamy.
  2. Combine wet ingredients: Whisk eggs, honey, and butter; add to yeast mixture.
  3. Make dough: Mix flour, salt, and cardamom. Add wet mixture and knead 5–7 minutes until smooth and elastic.
  4. First rise: Place in oiled bowl, cover, and let rise about 1 hour or until doubled.
  5. Filling: Stir jam, zest, and sugar or cinnamon if using.
  6. Shape wreath: Divide dough into 4 pieces, roll each into a circle, layer with filling, and twist into a snowflake shape.
  7. Second rise: Cover and let rise 45 minutes.
  8. Bake: Brush with egg wash, bake at 350°F for 25–30 minutes, rotating halfway.
  9. Finish: Drizzle glaze or dust with powdered sugar.

Notes

  • Filling flexibility: The class used raspberry jam with a touch of cardamom, but any thick jam or chocolate spread works. Try orange marmalade, cherry preserves, or Nutella if you prefer something sweeter.

  • Skip the cardamom: The cardamom adds a floral, citrusy note — nice for a festive twist, but not necessary. I prefer the sweeter versions personally.

  • Timing matters: The dough needs time to rise twice — don’t rush it. You can make the dough ahead and refrigerate overnight if needed.

  • Twisting tip: To get clean, even twists, use a bench scraper instead of a knife — it keeps the edges tidy and helps move the dough without stretching it.

  • Proofing environment: A warm kitchen helps. If it’s cool where you are, place the dough in your oven with just the light on (no heat) to create a gentle proofing space.

  • Serving suggestion: Serve warm or at room temperature with coffee or tea. It’s just as good the next day lightly reheated.

  • Storage: Wrap tightly in foil or plastic wrap. Keeps on the counter for up to 2 days or freeze for up to 2 months.

Find it online: https://reachwellth.com/sur-la-table-festive-bread-workshop/