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Snowflake Bread (Raspberry Christmas Wreath Bread)

Overhead view of golden raspberry snowflake bread with twisted layers and powdered sugar on white marble, decorated with festive greenery.
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A soft, pull-apart snowflake bread made with layers of homemade yeast dough and raspberry filling, twisted into a Christmas wreath. It looks impressive but is easier to shape than it appears.

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.

  • Cardamom is optional: 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/