When the holidays come around, there’s nothing quite like waking up to festive breakfast foods like this warm sweet Easter bread ring that’s a favorite for Mother’s Day (though you could certainly break out this recipe for fall holidays too). A sweet dough combined with rich, fiber-filled Blue Ribbon Orchard Choice or Sun-Maid California Figs are twisted together to form a deliciously decadent Danish pastry. While this Easter bread ring recipe uses instant yeast, regular yeast can be substituted. Simply allow dough to rise until doubled in size (2-4 hours). Store cooked pastry in an airtight container for up to 2 days.
Fig Easter Bread Wreath Recipe
Easter Bread Dough
- 2 1/4 tsp instant yeast quick rise
- 3/4 cup milk warmed to 110°F
- 3 cups all-purpose flour
- 1/3 cup sugar
- 1 tsp salt kosher
- 2 tbsp unsalted butter melted
- 1 egg large
Mission Fig Filling
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs
- 8 tbsp unsalted butter softened
- 1/2 cup light brown sugar packed
- 2 tsp ground cinnamon
- 1 egg large
- 1 tsp cold water
Cream Cheese Glaze (optional)
- 4 ounces cream cheese softened
- 4 tbsp unsalted butter softened
- 1 tsp vanilla extract
- 1 cup powdered sugar
Make the Easter Bread Dough
- In a small bowl, whisk together yeast and warm milk. Set aside until yeast mixture begins to form a creamy foam, about 5 minutes.
- In a large bowl whisk together flour, sugar, and salt. Add yeast mixture, melted butter, and egg. Knead until dough comes together in a ball and no longer sticks to the sides of the bowl. Transfer dough to a greased bowl and cover with a clean damp towel. Set aside to rise for 20 minutes.
Make the Filling
- Process dried figs in food processor until finely chopped. Add softened butter, brown sugar, and cinnamon in the food processor. Pulse until mixture forms a paste.
Assemble and Bake
- Turn out dough onto a lightly floured surface. Roll dough out into a large rectangle, approximately 14×9 inches. Spread fig paste over dough. Beginning at the long edge, tightly roll up the dough as you would if you were making cinnamon rolls.
- Leaving a 1" gap from the top, slice rolled dough in half lengthwise. Carefully turn cut dough centers so that fig layers are facing upwards.
- Twist the left strand of dough over the right strand, then continue until the entire dough has been twisted together. Shape twisted strand into a circle, pressing ends together. Transfer to a parchment-lined baking sheet.
- Cover with damp towel to rise again while oven is preheating. Preheat oven to 375°F. Whisk together egg and water. Brush Easter bread with egg wash.
- Bake Easter bread wreath for 30-35 minutes.
Make Cream Cheese Glaze
- Whisk together cream cheese, softened butter, vanilla, and powdered sugar until smooth. Drizzle over Easter bread, if desired, or simply sprinkle with sifted powdered sugar.