Twisted wreath with figs and ricotta cheese

This wreath is twisted like a braid. It could not be hung because the dough is delicate and the filling is quite heavy (by weight) but still very attractive. Very tasty filling made of dried figs and ricotta cheese is twisted with dough so we have the full flavour delight in every bite. This is probably one of my favourite sweet bread cakes, perfect for holidays as well as for family Sunday at home or on the picnic. Enjoy!


1 wreath about 12 inch diameter



  • 3 cups flour
  • pinch of salt
  • 3 teaspoons dried yeast
  • ½  cup lukewarm milk
  • ¾  cup lukewarm water
  • 5 tablespoons sugar
  • ½  cup butter, melted
  • 2 egg yolks
  • 1 teaspoon vanilla extract


  • ¾  cup dried figs
  • 2 tablespoons sugar
  • ¾ cup water
  • 125 g ricotta cheese


  • 1 egg
  • 1 tablespoon pearl sugar
  • 1 tablespoon demerara sugar (turbinado)


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 and salt. Add yeast mixture, egg yolks vanilla extract and melted butter. 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 figs, 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 figs are soft. Drain. Blend figs until smooth mixture. Mix the fig paste with ricotta cheese.

Place the dough on a floured surface and roll out into a 18 x 10 inch rectangular. Spread the filling evenly onto the dough leaving an empty 1 inch border along both long sides. Roll up into a log starting to fold longer site. Cut the log lengthways to split it into two. Gently turn both parts cut side up and twist together. Join the ends together to shape the wreath. Place the wreath 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.  

Brush the top with egg, sprinkle with both kind of sugar. Bake for about 40-45 minutes until golden and sounds hollow when tapped on the base.



Category: Yeast cakes.

Tags: figs, ricotta, yeast.

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