Easter wreath with apricot filling

This is just a sweet bread with apricot filling. Shaped as a wreath looks fancy and interesting. Because we are close to Easter time and in many kitchens yeast cake is a ‘must have’ tradition I recommend it for the festive days. It does not need to be hanging. Wreath on the table will delight your guests as well. And the taste will not disappoint for sure. Enjoy!


1 wreath about 10 inch diameter



  • 2 cups flour
  • pinch of salt
  • 2 teaspoons dried yeast
  • ¼ cup lukewarm milk
  • ¼ cup lukewarm water
  • 4 tablespoons sugar
  • 1 tablespoon orange zest
  • 1/6 cup butter, soften
  • 1 egg
  • 1 teaspoon vanilla extract


  • 1 ½ cup dried apricots
  • ¼ cup sugar
  • 1 cup water


  • 1 egg
  • 1 tablespoon flaked almonds
  • 1 tablespoon demerara (turbinado) sugar


Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar, salt and butter in small pieces. Add yeast mixture, vanilla extract and orange zest. Add water and mix on medium speed until dough is smooth (8-10 minutes) and pulls away from the sides of the bowl. If dough does not pull away from the bowl, add more flour, 1 tablespoon at a time. If the mixture remains too dry and crumbly, add more water, 1 tablespoon at a time. Once the dough is ready place it in an oiled bowl, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

Make filling: place apricots, sugar and water in a small saucepan. Heat until sugar dissolved then bring to the boil. Reduce heat and simmer for further 15 minutes until apricots are soft. Drain. Blend apricots until smooth mixture.

Place the dough on a floured surface and roll out into a 16 x 6 inch rectangular. Spread the filling evenly onto the dough leaving an empty 1 inch border along one long side. Roll up into a log starting to fold longer site without border. Shape a log into a ring joining ends together. Place the ring on a baking sheet lined with parchment paper and let stand in a warm place for 30 minutes to rest and double in size.

Preheat oven to 350°F.  

Using kitchen scissors cut seven diagonal slashes into outer edge of dough (about 4 inch apart). Brush the top with egg, sprinkle with almonds and sugar. Bake for about 30 minutes until golden and sounds hollow when tapped on the base.



The recipe comes from the AWW book 'Simply Bread'.

Category: Yeast cakes.

Tags: almonds, apricots, orange, yeast.

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