Spiced Fruit Christmas Wreath Recipe (vegan) (2024)

5 from 4 votes

Quick Christmas mince

• ▢ 2 cups (200g) mixed dried fruit, I used a mixture of dried figs, apricots and sultanas
• ▢ ½ cup (125g) orange juice, or juice of choice
• ▢ ½ teaspoon ground cinnamon
• ▢ ¼ teaspoon ground nutmeg
• ▢ ¼ teaspoon ground ginger
• ▢ ¼ teaspoon ground cloves, (optional)

Wreath

• ▢ 2 ½ - 3 cups (315-375g) all-purpose plain flour, or bread flour (start with less flour and add more if needed)
• ▢ ¾ cup (165mL) dairy-free milk, warm
• ▢ ½ cup (112g) vegan butter, room temperature
• ▢ 3 tablespoons (40g) granulated sugar, or coconut sugar
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 tablespoon (10g) instant dry yeast
• ▢ Pinch of salt, if not using salted butter

To decorate

• ▢ 3 tablespoons berry jam or liquid sweetener, of choice
• ▢ 2 tablespoons pistachios
• ▢ 2 tablespoons dried rose petals

To make the Christmas fruit mince:

• Add all ingredients to a small saucepan and bring it to a boil for 5-10 minutes are until all the fruit is plump. Allow to cool slightly

• Add everything to a small food processor or blender and blend until a chunky paste forms. Add a little more water and blend again if the paste is too thick. Set aside.

To make the dough:

• Combine all ingredients in a large bowl or stand mixer and mix until it comes together. If you're using a stand mixer, knead the dough for 5 minutes. If you're mixing by hand, knead the dough on a floured surface for 10 minutes. The dough should be soft, stretchy and come away from the side of the bowl or floured surface. If it's sticky, add a little more flour and knead again. If it's a little dry, add a dash of milk and knead again.

• Leave the dough in the stand mixer or bowl, cover with a tea towel and leave it in a warm place for at least 1 hour or until the dough doubles in size. If it doesn't double in size, place it in a WARMER spot and wait until it does.

• Dust a clean surface with flour. Roll out the dough into a long rectangle shape around 10 x 20 inch (25 x 45 cm) large. Spread the cooled fruit mince on the dough so it's close to the edge.

• Starting from the long side of the dough, roll it into a tube.** Use a sharp knife to cut the tube in half length ways creating two long 'strips' of pastry. Carefully twirl the two halves together.

• Place the dough on a lined baking tray. Connect the two ends of the dough to form a wreath. Cover the wreath and let it rest in a warm place for at least 1 hour or until increased in size by at least 20%. You can also let the wreath rest in the fridge overnight.

Baking the wreath:

• If you chilled your wreath overnight, let it come to room temperature. When you are ready to bake, preheat the oven to 170°C (340°F).

• Bake the wreath for around 20 minutes or until the outside is slightly golden brown. The baking time will depend on the thickness of your wreath. If you insert a skewer into the wreath, there should be no wet dough on it. Allow the wreath to cool on the baking tray.

Decorating the wreath:

• When the wreath is still warm from baking, brush the jam on the surface, making sure you get all the little gaps.

  See Also

  A Northumberland Cottage Kitchen Recipe: Stotty Cake (Stottie Cake)

• If desired, sprinkle the pistachios and rose petals on the wreath just before serving. Enjoy! The wreath is best eaten the day it is baked. Alternatively, store it an airtight container at room temperature for 1-2 days.

* Instant yeast doesn't need to be 'activated' or 'bloomed' beforehand. However, if you use another type of yeast, combine it with warm milk and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe.

** If your dough is too soft, it may be difficult to shape. If so, place it in the fridge for 30 minutes to firm up. This is just for the wreath's appearance and won't affect its taste or texture.