Valley Fig Growers

Fig Easter Bread Wreath Recipe

When the holidays come around, there’s nothing quite like waking up to festive breakfast foods like this warm sweet Easter bread wreath recipe that would also be ideal for Mother’s Day or during the 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 Easter bread wreath. While this 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.

Makes 12-15 servings

Ingredients

Easter Bread Dough

  • 2 1/4 teaspoons instant (quick rise) yeast 
  • ¾ 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

 

Egg Wash 

  • 1 large egg
  • 1 teaspoon cold water
 

Cream Cheese Glaze (optional)

  • 4 ounces cream cheese, softened
  • 4 tablespoons (1/2 stick) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
 

Directions

Make the Easter Bread Dough: 

  1. In a small bowl, whisk together yeast and warm milk. Set aside until yeast mixture begins to form a creamy foam,  about 5 minutes. 
  2. 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:  

  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: 

  1. Turn out dough onto a lightly floured surface. Roll dough out into a large rectangle, approximately 14x9 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake Easter bread wreath for 30-35 minutes.
 

Make Cream Cheese Glaze:

  1. 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.
 

Recipe and photos by Jackie Bruchez

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!