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Grandma's Wreath
Recipes
Grandma's Wreath
12 servings
3 hours, 40 minutes total (Active 40 minutes)

Ingredients

  • ½ cup unsalted butter
  • ¾ cup water
  • 6 cups flour, divided (+ additional for rolling)
  • 1 tablespoon active dry yeast
  • ¾ cup whole milk plain (or vanilla) Greek yogurt
  • 2 large eggs
  • ½ cup sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons vanilla extract
  • Cooking spray
  • Plastic wrap
  • Parchment paper
  • 1 cup guava jam (or preserves)
  • 1 tablespoon whole milk
  • 1 teaspoon lemon juice
  • 1 cup powdered sugar
  • 6 oz fresh raspberries, for topping (optional)

Steps

    1. Set butter out to soften. Warm water to about 110°F. Place in bowl of stand mixer: 1 cup flour, yeast, and warm water; whisk to combine. Add yogurt, butter, eggs, sugar, salt, and vanilla; mix on MEDIUM-LOW until blended. Add in remaining 5 cups flour, 1 cup at a time, and mix until dough forms (if dough is too wet, add up to ½ cup more flour).
    2. Attach dough hook to stand mixer. Beat on MEDIUM 4–6 minutes until dough pulls away from sides of bowl; it should be glossy and a little sticky. Coat large bowl with spray, then transfer dough to bowl; coat top of dough with spray. Cover tightly with plastic wrap; let stand on counter to rise 1 hour until doubled in size.
    3. Line baking sheet with parchment paper. Place 6-inch round, oven-safe bowl upside down in center of baking sheet and coat with spray. Roll out dough on floured surface to 18- x 10-inch rectangle, then spread jam evenly over dough, leaving a 1-inch border all the way around. Starting from 1 long end of dough, roll tightly to form log, pinching edges to seal.
    4. Transfer log, seam-side down, to prepared baking sheet and wrap around bowl to form a ring; pinch ends together to seal circle (ensure wreath is even around bowl). Coat with spray and cover with plastic wrap. Let stand to rise 30 minutes.
    5. Preheat oven to 350°F. Cut slits in ring about 1 inch apart, leaving ring intact. Bake on center oven rack 30–35 minutes, rotating tray once, until wreath is golden and 190°F. Remove from oven and let cool 10 minutes on baking sheet. Transfer carefully to serving platter and let cool completely.
    6. Combine milk, lemon juice, and powdered sugar in medium bowl until thick glaze forms (add more milk, if needed). Drizzle wreath with glaze. Let stand 15 minutes or until set. Garnish with raspberries, if using. Serve.

Amount per 1⁄12 recipe serving: Calories 470, Total Fat 10g, Sat Fat 6g, Trans Fat 0g, Chol 60mg, Sodium 210mg, Total Carb 85g, Fiber 2g, Sugars 35g, Protein 9g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 15%