Brioche Yule Bread: Rich Holiday Wreath Recipe

Brioche Yule Bread is a tender, buttery, enriched yeast bread shaped into a festive wreath, often studded with dried fruit and citrus zest. This version uses a classic brioche dough that is forgiving for home bakers, producing a plush, golden loaf with a delicate crumb. It works beautifully as a centerpiece for holiday brunch or as a sweet gift, and the dough can be prepared ahead for convenience.

Ingredients

4 cups (500 g) all-purpose flour, plus more for dusting
1/2 cup (100 g) granulated sugar
2 1/4 teaspoons (7 g) instant yeast (one packet)
1 teaspoon fine salt
3 large eggs, at room temperature
1/2 cup (120 ml) whole milk, warmed to 110°F (43°C)
1/2 cup (113 g) unsalted butter, softened, plus more for greasing
1 teaspoon vanilla extract
1/2 cup (80 g) dried cranberries or raisins
1/2 cup (80 g) chopped candied orange peel (optional)
1/2 teaspoon ground cardamom or cinnamon
For the egg wash: 1 large egg beaten with 1 tablespoon water
For the glaze: 1/2 cup (60 g) powdered sugar, 1–2 tablespoons milk or orange juice

Instructions

In a small bowl, combine the warm milk, 1 tablespoon of the sugar, and the instant yeast. Let stand for 5–10 minutes until foamy. If it doesn’t foam, your yeast may be dead; start over.
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, remaining sugar, salt, and cardamom. Add the yeast mixture, eggs, and vanilla. Mix on low speed (or by hand with a wooden spoon) until a shaggy dough forms.
Add the softened butter in pieces, mixing on medium-low until each piece is incorporated before adding the next. Continue kneading for 8–10 minutes (or by hand on a lightly floured surface for 12–15 minutes) until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be sticky but should clear the bowl.
Fold in the dried cranberries and candied peel (if using) gently with your hands or a spatula. Cover the bowl with plastic wrap or a damp towel and let rise in a warm place (75–80°F / 24–27°C) until doubled in volume, about 1 1/2 hours.
Punch down the dough. Turn it out onto a lightly floured surface. Divide into 3 equal pieces (about 300 g each). Roll each piece into a 20-inch (50 cm) rope. Braid the three ropes loosely, then bring the ends together to form a wreath, pinching the ends to seal.
Transfer the wreath to a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise again until puffy, about 45 minutes.
Preheat the oven to 350°F (175°C). Brush the wreath with the egg wash.
Bake for 25–35 minutes, until deep golden brown and the internal temperature reaches at least 190°F (88°C) (the center should read about 190°F; the bread is done when it sounds hollow when tapped). If browning too quickly, cover loosely with foil.
Let cool on the baking sheet for 10 minutes, then transfer to a wire rack. While still warm, whisk together the powdered sugar and milk or orange juice to make a glaze, and drizzle over the wreath. Serve warm or at room temperature.

Tips

Butter temperature matters: Softened, not melted, butter is essential for a smooth dough. If the butter is too cold, it won’t incorporate; if melted, the dough will be greasy and hard to knead.
Don’t skip the second rise: The second rise gives the wreath its light, airy texture. If you’re short on time, you can refrigerate the shaped wreath overnight, then let it come to room temperature and rise before baking.
Substitutions: Swap the all-purpose flour for bread flour for a chewier crumb. Use dried cherries or chopped apricots instead of cranberries. For a citrus-free version, omit the candied peel and add 1 teaspoon of orange zest to the dough.
Common mistake: Over-flouring the dough when kneading by hand can make the brioche dry. Use only enough flour to keep it from sticking, and prefer a slightly sticky dough over a stiff one.

Serving Suggestions

Slice the wreath and serve it toasted with butter or jam for breakfast. It also makes a lovely base for French toast. For a festive dessert, dust with powdered sugar and serve alongside a cup of mulled wine or coffee. The bread is delicious on its own, but a dollop of clotted cream or mascarpone elevates it.

Variations

Chocolate Chip Brioche: Replace the dried fruit with 3/4 cup (130 g) semisweet chocolate chips and add 1 teaspoon of orange zest.
Savory Herb Wreath: Omit the sugar, fruit, and cardamom. Add 1 tablespoon of fresh rosemary and 1 teaspoon of black pepper to the dough, and brush with melted garlic butter after baking.
Marzipan-filled: Roll each rope flat, sprinkle with 1/2 cup (120 g) marzipan or almond paste, then roll up and braid. This adds a rich, nutty center.
Gluten-free: Use a 1:1 gluten-free flour blend and add 1 teaspoon of xanthan gum (if not in the blend). The texture will be more cake-like, and the rise will be shorter.

Storage and Reheating

Store the brioche wreath in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, freeze the unglazed wreath for up to 2 months; thaw overnight in the refrigerator and reheat in a 300°F (150°C) oven for 10 minutes before glazing. To reheat slices, toast them or warm in the microwave for 15 seconds. Do not refrigerate the bread, as it will stale faster.

Frequently Asked Questions

Can I make the dough in a bread machine? Yes, use the dough cycle, adding the butter after the first few minutes of kneading. Remove the dough after the cycle, shape, and proceed with the second rise and baking.

Why is my brioche dough so sticky? Brioche is naturally sticky due to the high butter and egg content. Resist adding too much flour; knead until the dough is smooth and elastic, and use a bench scraper to handle it.

Can I use active dry yeast instead of instant? Yes, but dissolve it in the warm milk with a pinch of sugar and let it sit for 10 minutes until foamy. Reduce the milk to 1/4 cup (60 ml) and add 1/4 cup (60 ml) of water, as active dry yeast needs more liquid to dissolve.

How do I know when the bread is fully baked? The wreath should be deep golden brown and sound hollow when tapped on the bottom. For accuracy, use an instant-read thermometer: the center should read 190°F (88°C) or higher.

Can I add fresh fruit? Fresh berries or chopped apples release moisture and can make the dough soggy. Stick to dried fruit, or if using fresh, toss them in flour and reduce the liquid by 2 tablespoons.

What if I don’t have a stand mixer? You can knead by hand, but it will take longer (12–15 minutes). Use a dough scraper to keep the dough from sticking to the counter, and be patient; the dough will come together.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).