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  • Nicole Cook

Orange and Rosemary Sweet Bread Wreath


½ cup plus 1 tablespoon sugar, divided

2 tablespoons orange zest, divided

1 teaspoon chopped fresh rosemary

⅔ cup warm milk

1 (0.25-ounce) package active dry yeast

3 cups all-purpose flour, divided

½ cup unsalted butter, melted and divided

2 large eggs

1 teaspoon salt


  1. In a small bowl, mix together ½ cup sugar, 1 tablespoon orange zest, and rosemary. Cover, and let stand for 1 hour.

  2. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, yeast, and remaining 1 tablespoon sugar. Let stand until mixture is foamy, about 10 minutes. Add 1 cup flour; beat at low speed until combined. Add ¼ cup melted butter, beating to combine. Add ½ cup flour; beat until combined. Add eggs, beating until well combined. Gradually add salt, remaining 1½ cups flour, and remaining 1 tablespoon zest, beating until a soft dough forms.

  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover, and let rise in a warm, draft-free place until doubled in size, about 1 hour.

  4. Line a baking sheet with parchment paper. On a lightly floured surface, roll dough into an long rectangle, about ½ inch thick. Using a serrated knife, cut length wise, in three equal strips. Now braid the three pieces, and connect each end to make a circle. Place on prepared baking sheet. Brush melted butter on top to coat, and generously use sugar mixture to top the wreath. Cover, and let rise in a warm, draft-free place until doubled in size, about 45 minutes.

  5. Preheat oven to 350 degrees F, bake until golden brown, about 30-35 minutes. Garnish with more rosemary and orange wedges. Enjoy!

Recipe modified from Southern Lady's, Orange Rosemary Wreath


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