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Fruity, juicy and fluffy at the same time tastes this apricot roll wreath. As if woven from little hearts, it is an eye-catcher on the dining table and fits perfectly for Easter. But also all year round it tastes delicious with tea or coffee for dessert after dinner. You can find a detailed apricot roll wreath recipe with exact quantities and step-by-step instructions here at the very bottom.
A combination of fluffy yeast dough and fruity filling
The apricot roll wreath is made of a heavenly fluffy yeast dough. It tastes very soft and juicy at the same time. The filling of dried apricots, raisins and apricot jam is fruity and sweet. It combines perfectly with the barely sweetened dough.
Ideal pastry for Easter
A yeast wreath fits perfectly, especially, of course, at Easter. This pastry not only sweetens the taste of the holidays, but also visually decorates your Easter table. Because the bread wreath, shaped like many filled hearts, is simply an eye-catcher on the dining table and is guaranteed not to leave anyone cold.
Filling alternatives for the apricot roll wreath
I filled the sweet roll wreath with apricot jam, dried apricots and raisins. The three ingredients were pureed together to a fine mass for this. Alternatively, you can fill the Easter wreath only with jam. Instead of apricot jam, you can also use another jam, but it should have a firm consistency. Or fill the bread wreath with ground nuts, marzipan or poppy seeds. It also tastes delicious with a mixture of cinnamon and sugar. If you use dry ingredients to fill the bread wreath, brush the rolled out yeast dough lightly with water or soft butter before spreading the filling on it, so that it adheres well to the dough.
How to shape stuffed apricot Easter wreath?
I braided the stuffed roll wreath as if it were made of many hearts. You can also see how to do that in the step-by-step pictures here below. You can also shape the pastry differently. For example, make a ring out of the roll and bake it that way without cutting it open. Or make a braided bread out of the roll filled with jam and dried fruit.
This apricot roll wreath is
- fluffy,
- soft,
- juicy,
- fruity,
- sweet,
- aromatic,
- very tasty,
- easy to make with common ingredients,
- ideal as Easter pastry or dessert during the week,
- an eye-catcher on the dining table.
Simple apricot roll wreath recipe
The recipe for the apricot roll wreath is very simple, but it takes some time, because the yeast dough has to rise. Here you can get a rough idea of how the preparation goes, and what you need for the recipe. The exact quantities and step-by-step instructions for making the Easter wreath stuffed with jam and dried fruit can be found below in the box recipe.
For the predough you need
- lukewarm milk,
- some sugar,
- some flour
- and yeast – I used dry yeast.
For the dough you take
- the whole pre-dough,
- flour,
- lukewarm milk,
- room-warm kefir (or alternatively natural yogurt),
- room-warm egg,
- sugar,
- room-warm butter
- and vanilla.
For the filling you need
- dried apricots and raisins – soaked in rum and hot water for about 1 hour and then drained,
- firm apricot jam.
How to make stuffed apricot roll wreath: here’s how (Check out the detailed recipe at the bottom.)
- First you mix the four ingredients to make the pre-dough and let it rise for about 20 minutes. Then add the ingredients for the dough except kefir, butter and flour. Then, alternately stir in kefir and flour and knead it into a soft dough at the end. Then knead butter into the dough and let it rise for 1.5 hours.
- For the filling, puree the dried fruit and mix it with jam.
- Roll out the dough into a long rectangle, spread the filling on it, roll it up and form it into a wreath, as shown in the pictures, and let it rise for 20 minutes. Brush the stuffed wreath with beaten egg and bake at 170 °C for about 30 minutes. Done!
How to make apricot roll wreath: tips and tricks
- It is important that milk is lukewarm and the rest of the ingredients are room-warm, so that the yeast dough can rise quickly.
- You can replace kefir with natural yogurt.
- Instead of dry yeast you can use fresh yeast. For the recipe below you will need 22 g of it.
- The amount of flour in the recipe may vary. Therefore, add the last portion of flour little by little until the yeast dough has the right consistency. It should be very soft and a bit sticky before kneading, but not mushy and not too firm or dry.
- Instead of apricot jam, you can use any other solid jam for the filling.
- Instead of dried apricots and raisins, you can use other dried fruits.
- You can also soak the dried fruit in rum overnight.
Did you make the apricot roll wreath according to this recipe? I’m looking forward to your results, your star rating and your comment below on how you liked the stuffed Easter wreath.
Got an appetite for more sweet yeast pastries? Try:
- Easter bread wreath with marzipan & almonds – simple recipe
- Nut & poppy seed plait: recipe for yeast braid with nut or poppy seed filling
- How to make kulich: classic recipe for sweet Russian Easter bread
Apricot roll wreath
Ingredients
for the pre-dough
- 100 ml milk (lukewarm)
- 20 g sugar
- 50 g flour
- 7 g dry yeast
for the dough
- pre-dough
- 100 ml kefir (room-warm)
- 100 ml milk (lukewarm)
- 70 g sugar
- 1 egg (room-warm)
- 50 g butter (room-warm)
- approx. 480 g flour
- vanilla
- 1/3 tsp salt
- flour for the work surface
for the filling
- 200 g dried apricots
- 100 g raisins
- 100 g apricot jam (solid)
- 80 ml rum
- approx. 120 ml hot water
for the coating
- 1 egg (room-warm)
Instructions
Preparation of the pre-dough
- Dissolve dry yeast and sugar in lukewarm milk.
- Add flour, stir and let the pre-dough rise covered in a warm place for 20 minutes.
Preparation of the dough
- Mix milk, egg, sugar, vanilla and salt and stir into the pre-dough.
- Now alternately stir kefir and flour into the pre-dough. Then add the remaining flour in batches, a little at a time, and knead into a soft, somewhat sticky dough.
- Knead softened butter into the dough and then knead the dough for about 10 minutes so that it becomes elastic and smooth. Let it rise, covered, in a warm place for 1.5 hours.
Preparation of the filling
- Put dried apricots and raisins in a mixing bowl, pour rum and hot water over them and let them steep, covered, for about 1 hour.
- Drain the apricots and raisins thoroughly and puree them.
- Add apricot jam to the fruit puree and mix until homogeneous.
Preparation of the roll wreath
- Dust the work surface with flour and roll out the dough to a long rectangle about 0.5 cm thick.
- Spread the apricot filling evenly on the dough and roll it up from the long side.
- Shape the roll into a wreath by connecting its ends and place the wreath on a baking sheet lined with baking paper.
- Cut the wreath into strips about 3 cm wide from the outside, leaving a space of about 2 cm from the inside each time.
- Turn each two adjacent strips of dough over to the outside with the cut facing up, creating a heart each time. (See the step-by-step pictures here above.)
- Let the apricot roll wreath rise in a warm place for 20 minutes, then brush it with a beaten egg and bake it in a preheated oven at 170 °C top and bottom heat for about 30 minutes.
Notes
- You can replace kefir with natural yogurt.
- Instead of dry yeast you can use fresh yeast. For the recipe you need 22 g of it.
- The amount of flour may vary. Therefore, add the last portion of flour little by little until the yeast dough gets the right consistency. It should be very soft and a bit sticky before kneading, but not mushy and not too firm or dry.
- You can also soak the dried fruit in rum overnight.
- Note the detailed tips and tricks for making the apricot roll wreath at the top of the post.