Baking

Looking for a festive breakfast? Try this brioche wreath with Christmas fruit

Name: Brioche wreath with Christmas fruit recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 10
Ingredients: 1 egg, lightly whisked; 40.00 ml pearl sugar (from specialty grocers); 2-60.00 ml orange marmalade; 2 tsp boiling water; Salted butter, to serve (optional); 300g plain flour; 30.00 ml caster sugar; 1 3/4 tsp instant dried yeast; 1 tsp mixed spice; 1/2 tsp ground cinnamon; 60g unsalted butter, chopped, at room temperature; 1 large egg; 1 tsp vanilla bean paste; 180ml milk; 100g dried apricots, roughly chopped; 100g coloured glace pears (from specialty grocers, see recipe notes), cut into 0.5cm cubes; 75g Ambrosio red glace cherries (from specialty grocers, see recipe notes); 75g dried cranberry; 40.00 ml mixed peel; 70g almond

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30m

35m

Loaded Christmas fruit brioche wreath — Ben Dearnley

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by Lucy Nunes

Delicious Team

Nov 26, 2025

Inspired by the Portuguese bolo rei (king’s cake), this gloriously colourful brioche screams Christmas and is perfect to start off the day, served warm with a cup of coffee.

Credit: Ben Dearnley

1 egg, lightly whisked
2 tbs pearl sugar (from specialty grocers)
2-3 tbs orange marmalade
2 tsp boiling water
Salted butter, to serve (optional)

Dough

2 cups (300g) strong (baker’s) flour, plus extra, to dust
1 1/2 tbs caster sugar
1 3/4 tsp instant dried yeast
1 tsp mixed spice
1/2 tsp ground cinnamon
60g unsalted butter, chopped, at room temperature
1 large egg
1 tsp vanilla bean paste
3/4 cup (180ml) lukewarm milk
100g dried apricots, roughly chopped
100g coloured glace pears (from specialty grocers, see recipe notes), cut into 0.5cm cubes
75g Ambrosio red glace cherries (from specialty grocers, see recipe notes)
1/2 cup (75g) craisins
2 tbs mixed peel
1/2 cup (70g) slivered almonds

Method

1.

For the dough, place flour, sugar, yeast, mixed spice, cinnamon and ½ tsp fine salt in a stand mixer fitted with the dough hook and knead on medium speed to combine. Add the butter, egg, vanilla and milk. Knead on medium-high speed for 8 minutes (the dough will be sticky). Add fruit and almonds and mix on medium speed for 30 seconds (the fruit won’t be completely mixed in, but that’s okay). Cover with plastic wrap and set aside in a warm, draught-free place for 1 hour to 1hour 30 minutes, until doubled in size.
2.

Line a baking tray with baking paper.
3.

Knock back dough by punching it in the centre with your fist. Turn onto a lightly floured surface and lightly knead to evenly disperse the dried fruit. Divide the dough into 2 portions and roll each portion into a 35cm log. Pinch top ends of logs together then twist one around the other. Shape twist into a wreath and pinch other ends together. Place on prepared tray. Cover with plastic wrap and set aside in a warm, draught-free place for 30-45 minutes, until well risen.
4.

Meanwhile, preheat oven to 1750°C/155°C fan-forced.
5.

Gently brush dough with lightly whisked egg, then sprinkle with pearl sugar. Bake for 35 minutes, or until deep golden and brioche sounds hollow when tapped on the top.
6.

Meanwhile, stir marmalade and boiling water in a small bowl until combined. Remove brioche from oven and immediately brush top with marmalade. Stand on a wire rack for 10 minutes. Serve warm with salted butter, if you like.

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Recipe Notes

You can make the brioche the day before. Let it rise, then place it, covered with plastic wrap, in the fridge. Take it out first thing in the morning to bring to room temperature, then bake and serve fresh and warm. Glace pears and cherries are traditionally used for Christmas brioche. They taste delicious and their bright colours pop, but you can use any dried fruit you prefer or have on hand.