Name: Braided Almond Cream Wreath
Prep time: 25 min
Cook time: 30 min
Total time: 2 h 25 min
Cuisine: European
Ingredients: 3 cups all-purpose flour; 2 1/4 tsp instant yeast; 1/4 cup granulated sugar; 1/2 tsp salt; 3/4 cup warm milk; 1/4 cup unsalted butter, softened; 2 large eggs; Almond Cream:; 1/2 cup almond flour; 1/2 cup powdered sugar; 1/4 cup unsalted butter, softened; 1 egg; 1/2 tsp almond extract; 1/2 tsp vanilla extract; Topping:; 1 egg + 1 tbsp milk (for egg wash); 1/4 cup sliced almonds; Optional Glaze:; 1/2 cup powdered sugar + 1–2 tbsp milk

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This braided almond cream wreath is a beautiful and delicious pastry that’s perfect for holiday mornings, brunch tables, or special occasions. I love the way the almond filling melts into the soft, golden dough and how the shape makes it look like a bakery masterpiece.

Why You’ll Love This Recipe

I love this recipe because it’s as impressive as it is delicious. The almond cream is rich and nutty, and when paired with the buttery, tender dough, it creates a pastry that feels luxurious. The braided shape makes it festive and elegant, yet it’s much easier to make than it looks. I also like how I can serve it warm from the oven or make it in advance.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Instant yeast
Granulated sugar
Salt
Milk
Butter
Eggs
Almond flour
Powdered sugar
Almond extract
Vanilla extract
Sliced almonds (for topping)
Egg wash (egg + a splash of milk)
Optional glaze: powdered sugar + milk

Directions

I start by warming the milk and mixing it with yeast, sugar, and eggs. I gradually add flour and salt to form a dough, then knead in softened butter.
I knead the dough until it’s smooth and elastic, then let it rise for about 1 hour until doubled.
While the dough rises, I make the almond cream by mixing almond flour, powdered sugar, butter, egg, and extracts until smooth.
Once the dough has risen, I roll it out into a rectangle and spread the almond cream over the surface.
I roll the dough into a log, slice it lengthwise, and twist the two halves together, keeping the filling side up.
I shape the twist into a wreath and transfer it to a baking sheet lined with parchment paper.
I let it rise again briefly, then brush with egg wash and sprinkle with sliced almonds.
I bake at 350°F (175°C) for about 25–30 minutes, until golden brown.
Once cooled slightly, I drizzle with a simple glaze if I want extra sweetness.

Servings and timing

This recipe makes 8–10 servings. It takes about 25 minutes to prep, 1 hour 30 minutes to rise, and 30 minutes to bake.

Variations

I sometimes fill it with cinnamon sugar or fruit jam instead of almond cream for a different flavor.
For extra decadence, I mix mini chocolate chips into the almond filling.
I shape it into a braid or log instead of a wreath when I want a simpler presentation.

storage/reheating

I store the wreath at room temperature, wrapped tightly, for up to 2 days. I reheat slices in the microwave for 15–20 seconds to refresh the texture. If I want to keep it longer, I freeze it (unglazed) and thaw before warming and glazing.

FAQs

Can I make this dough ahead of time?

Yes, I often prepare the dough the night before and refrigerate it. I bring it to room temperature before shaping and baking.

Do I need a stand mixer for this?

It helps, but I’ve also kneaded the dough by hand with great results. It just takes a bit more time and effort.

What is almond cream?

It’s a smooth filling made from almond flour, butter, sugar, and egg. It’s also known as frangipane and adds a rich, nutty flavor.

Can I freeze the braided wreath?

Yes, I freeze it after baking (without glaze), then reheat and glaze before serving.

What’s the best way to shape the braid?

After rolling the dough into a log, I slice it lengthwise and twist the two pieces together with the cut sides facing up. Then I form it into a circle and pinch the ends.

Conclusion

This braided almond cream wreath is a stunning and delicious pastry that always makes an occasion feel extra special. I love how the almond filling melts into the soft dough, and the elegant shape turns heads every time I serve it. Whether it’s for brunch or dessert, it never disappoints.