Maple Pecan Wreath Bread Recipe - Easy Dessert Recipes (2024)

For the Dough

• ▢ ¾ cup milk 170 grams, lukewarm (110°F)
• ▢ ¼ cup maple syrup 78 grams
• ▢ ¼ ounce fast-acting dry yeast 7 grams (1 envelope)
• ▢ 1 large egg 50 grams
• ▢ ⅓ teaspoon kosher salt
• ▢ 3 cups all-purpose flour 360 grams
• ▢ 3 tablespoons unsalted butter 42 grams, melted

For the Filling

• ▢ 3 tablespoons unsalted butter 42 grams, room temperature
• ▢ 3 tablespoons maple syrup 59 grams
• ▢ ¼ cup brown sugar 53 grams
• ▢ 1 tablespoon ground cinnamon 9 grams
• ▢ ½ cup chopped pecans 57 grams

For the Maple Glaze

• ▢ 2 tablespoons maple syrup 40 grams, divided
• ▢ ⅔ cup powdered sugar 75 grams
• ▢ 1 tablespoon milk 14 grams

• In a large bowl or a bowl of a stand mixer, combine the warm milk, maple syrup, and yeast. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.

  ¾ cup milk, ¼ cup maple syrup, ¼ ounce fast-acting dry yeast

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  Mexican Shakshuka Recipe | Food Faith Fitness

  

• Add in the egg and salt. Add one cup of flour and melted butter. Slowly add the remaining flour. Knead the dough with the hook or by hand for 5-8 minutes until smooth.

  1 large egg, ⅓ teaspoon kosher salt, 3 cups all-purpose flour, 3 tablespoons unsalted butter

  

• Place the dough in a greased bowl. Cover the bowl with plastic wrap and let rise in a warm, draft-free place until almost doubled in size, about 1-2 hours.

  

• Line a baking sheet with parchment paper. Set aside.

• While the dough is rising, make the filling by whisking together the butter, maple syrup, brown sugar, and cinnamon in a bowl. Set aside.

  3 tablespoons unsalted butter, 3 tablespoons maple syrup, ¼ cup brown sugar, 1 tablespoon ground cinnamon

  

• Place the dough on a lightly floured surface. Knead for a short while. Roll the dough out to a large rectangle. Spread the butter mixture, leaving the dough bare around the edges. Sprinkle the chopped pecans over the dough.

  ½ cup chopped pecans

  

• Roll up the dough tightly to form a log. Using a sharp knife, cut the log longwise, leaving the last inch of the dough intact on one end.

  

• Twist the two strands around themselves, then form a wreath. Pinch ends to seal.

  

• Carefully transfer to a parchment-lined baking sheet. Cover the wreath loosely with plastic, then let it stand until soft and nearly doubled in volume, about 30 minutes.

• While the dough rises, preheat oven to 350°F.

• Bake the wreath for 30-35 minutes until golden brown. If the top starts to color too much before the loaf is done, you can loosely cover it with a sheet of aluminum foil.

• When the bread is done, remove it from the oven and brush it with 1 tablespoon of maple syrup to give it a good shine, then leave to cool.

  2 tablespoons maple syrup

  

• For the glaze, whisk the remaining tablespoon of the maple syrup, powdered sugar, and the milk together until smooth.

  ⅔ cup powdered sugar, 1 tablespoon milk

• Drizzle the glaze over the cooled wreath.

• Make sure you’re letting the dough sit for at least an hour to give it time to double in size before rolling it out.
• Lightly flour your counter before rolling out the dough into a large rectangle. This will ensure it won’t stick to the surface.
• Do not cut the braid all the way to the end. Leave a little room at the end so that you can easily wrap it together.

Storage:Store maple pecan wreath bread in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Nutrition Facts

Maple Pecan Wreath Bread Recipe

Amount Per Serving (1 slice)

Calories 298Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 31mg10%

Sodium 81mg4%

Potassium 132mg4%

Carbohydrates 47g16%

Fiber 2g8%

Sugar 21g23%

Protein 5g10%

Vitamin A 226IU5%

Vitamin C 1mg1%

Calcium 59mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.