Print

Braided Almond Cream Wreath

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This braided almond cream wreath is a stunning, golden-baked pastry filled with rich almond cream and topped with sliced almonds. It’s perfect for holiday mornings, brunches, or any special occasion that calls for something both beautiful and delicious.

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

Instructions

  1. Warm milk and combine with yeast, sugar, and eggs in a large bowl.
  2. Gradually add flour and salt, mixing until a shaggy dough forms.
  3. Knead in softened butter until dough is smooth and elastic. Let rise for 1 hour, covered, until doubled in size.
  4. Meanwhile, make almond cream by mixing almond flour, powdered sugar, butter, egg, almond extract, and vanilla extract until smooth. Set aside.
  5. Roll out risen dough into a rectangle. Spread almond cream evenly over the surface.
  6. Roll dough into a log from the long side. Slice lengthwise and twist the two halves, cut sides up.
  7. Form the twisted dough into a wreath and pinch the ends together. Transfer to a parchment-lined baking sheet.
  8. Cover and let rise again for 30 minutes. Preheat oven to 350°F (175°C).
  9. Brush with egg wash and sprinkle with sliced almonds. Bake for 25–30 minutes, or until golden brown.
  10. Cool slightly, then drizzle with glaze if desired. Serve warm or at room temperature.

Notes

  • Fill with cinnamon sugar or jam for variation.
  • Add mini chocolate chips to almond cream for extra indulgence.
  • Can be shaped into a braid or log if preferred.
  • Store at room temperature for 2 days or freeze without glaze.
  • Reheat individual slices in the microwave for 15–20 seconds.

Nutrition

Find it online: https://cookedbymaya.com/braided-almond-cream-wreath/