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 Ring Recipe
Easter Bread Ring Dough
- 2 1/4 teaspoons instant (quick rise) yeast
- 3/4 cup milk, warmed to 110°F
- 3 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter, melted
- 1 large egg
Mission Fig Filling
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs
- 1/2 cup tablespoons (1 stick) unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 1 large egg
- 1 teaspoon cold water
Cream Cheese Glaze (optional)
- 4 ounces cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Make the Easter Bread Ring 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 Fig Filling
1. 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-inch 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 danish with egg wash.
Bake danish for 30-35 minutes.
Make Cream Cheese Glaze
Whisk together cream cheese, softened butter, vanilla, and powdered sugar until smooth. Drizzle over danish, if desired, or simply sprinkle with sifted powdered sugar.
Recipe and photos by Jackie Bruchez