Norwegian Christmas wreath

The aroma of home-baking is almost as enticing as the warm flavours of Paul Hollywood's Christmas bread
By Paul Hollywood
Norwegian Christmas wreath
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes plus 2 hrs rising
  • Effort: medium



  • 125 ml milk
  • 40 g butter
  • 25 g yeast
  • 290 ml water
  • 500 g strong bread flour
  • 10 g salt
  • 40 g sugar
  • 8 g ground cardamom
  • 1 tsp cinnamon
  • 1 oranges, grated zest
  • 180 g mixed dried fruit


1. In a saucepan, warm the milk with the butter until tepid. In a separate bowl, dissolve the yeast in the warm water. 2. Mix the flour with the salt, sugar, cardamom, cinnamon and orange zest. Stir in the milk and butter and the dissolved yeast. Bring everything together with your hands until the mixture resembles a soft dough. 3. Turn out onto a floured board and knead until smooth and elastic for about 6 mins. Place the dough into a lightly oiled bowl, cover and leave for 1 hour until it has doubled in size. 4. Add the dried fruits to the dough and break off a small orange-sized piece of dough. Shape this small piece into three little mice, and with the trimmings, make a few holly leaves. 5. Divide the remaining dough into three equal-sized pieces, plait together and join at each end to make a halo. Place the mice around the plait, then add some holly shaped leaves. Place the dough onto a lined baking tray and leave to rise in a warm place for another hour. 6. Bake in a pre-heated oven 220C/gas 8 for 30 minutes. 7. Dissolve the icing sugar in a little water to make a runny icing and bruush over the warm bread ring. Decorate with red ribbon.

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