Plum and marzipan wreath
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5 from 1 vote

Plum and marzipan sweet wreath

This delicious plum and marzipan sweet wreath would make a beautiful centrepiece on your breakfast table. Easily customisable for holidays such as Christmas and Easter and perfect for sharing!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast / Brunch
Keyword: Plum and marzipan wreath, Yeasted bakes
Servings: 12 slices
Calories: 201kcal


For the wreath

  • 300 g | 2 1/2 cups all purpose flour
  • 2 tsp | 1 sachet rapid rise yeast
  • 3 tbsp sugar
  • 1/4 tsp salt
  • 60 ml | 1/4 cup whole milk
  • 60 ml | 1/4 cup water
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 tbsp orange or lemon zest
  • 3 tbsp unsalted butter at room temperature
  • 1 egg lightly beaten for egg wash
  • 1 tbsp flaked almonds
  • 1 tbsp pearl sugar

To fill

  • 4-5 tbsp Mirabelle plum jam
  • 60 g | 2oz marzipan frozen until almost solid


To make in a stand mixer

  • Put all the dry ingredients – flour, yeast, sugar, salt – in the bowl of your stand mixer and mix together to combine with a balloon whisk.
  • Mix the water, milk, egg, vanilla extract and zest in a measuring jug. If your milk is cold then add warm water to bring everything to body temperature before adding to the flour.
  • Fit the dough hook in your stand mixer and start mixing at low speed, gradually adding the liquid ingredients.
  • Mix for a minute until a shaggy dough forms and then add the butter.
  • Continue mixing on medium-low speed until the dough is elastic and forms a ball around the hook, about 6 minutes.
  • Cover the bowl with cling film and leave to rise until doubled in size - about an hour. Meanwhile put the marzipan in the freezer.

To make in a bread machine

  • Add the water, milk, egg, vanilla extract, zest, sugar and butter to your bread machine bowl.
  • Top with the flour, salt and yeast and select the dough programme. Leave to mix and prove. Meanwhile put the marzipan in the freezer.

Shape and fill the wreath

  • Preheat the oven to 180C (350F).
  • Tip the dough onto a lightly floured large piece of baking paper and roll out to a rectangular shape, about 15x40cm (6x16in).
  • Mix the jam so that it is pliable and then spread over the dough using a palette knife or back of a spoon. Leave a small border on one long side.
  • Take the marzipan out of the freezer - it should be almost solid but not completely hard. Grate some marzipan over the entire surface.
  • Roll the dough into a log and shape into a wring. Place a greased ramekin in the centre and cover with greased plastic wrap.
  • Leave for 20-30 minutes, the dough should rise again.
  • Transfer onto a large baking sheet and cut diagonal slashes on the outer edge of the wreath using a sharp floured knife.
  • Brush all over with a lightly beaten egg, sprinkle with flaked almonds and pearl sugar.
  • Bake for 30 minutes until golden. Cool before serving.


Wreath best eaten on day of baking though it will keep for a couple of days, wrapped, at room temperature.
Instead of plum jam you can use apricot or peach jam or marmalade.


Calories: 201kcal | Carbohydrates: 31g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 66mg | Potassium: 76mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2.7% | Vitamin C: 1.5% | Calcium: 2% | Iron: 8%