Epiphany Wreath {{With Frangipane Wreath}}

Whether you celebrate the Epiphany or not, you will absolutely love this wreath: Crusty on the outside, it hides an amazing frangipane filling made with no butter.

Course Breakfast, Snack
Keyword Epiphany, Frangipane Filling, Sweet Dough
Prep Time 30 minutes
Proving Time 2 hours 30 minutes
Servings 10 slices
Calories 405 kcal


Before starting, activate the yeast (12 minutes):

  • 1 package active dry yeast
  • 50 ml whole-milk -lukewarm- 5 tbsp or 2.81 fluid ounces
  • 10 g granulated sugar 1 leveled tbsp

Sweet Dough:

  • 480 g all-purpose flour (T 45) 4 cups
  • 70 g light brown sugar 1/3 cup
  • 80 g butter -room temperature- 1/3 cup + 1tsp
  • 2 medium eggs
  • 50 ml whole-milk -lukewarm- 5 tbsp or 2.81 fluid ounces
  • 1 pinch salt

Frangipane Filling:

  • 150 g almond flour 1 cup + 1/2 cup
  • 75 g confectioner's sugar 1/2 cup + 1 tbsp
  • 1 egg white
  • 5 drops almond extract
  • 2 tbsp heavy cream


Prepare your active dry yeast:

  1. Heat the milk on medium in the micro-wave just until lukewarm. Make sure it's not hot or it will kill the yeast instead of helping it.

  2. Add the yeast package and the sugar. Cover with a clean towel and let sit for about 10-15 minutes maximum. [Get your other ingredients ready and prepare your stand-mixer with the hook attachment during this time]

  3. Mix it all when ready and foamy (like bubbles on the surface).

Make the dough:

  1. Preheat your oven to 120°F (50°C).

  2. Whisk the flour and sugar together. Make two wells. Pour the yeast mixture in one, the eggs in the other.

  3. Mix on low/medium speed and when it starts to come together, add the room temperature butter.

  4. Add the lukewarm whole-milk, and continue mixing on medium speed. Add the salt before the milk is completely incorporated.

  5. Transfer into a buttered glass bowl (if you can) that should be at least twice the size of your dough. Turn off the oven and place your bowl covered with the clean towel or cling film. Let prove for 1 h 30 to 2 hours.

Make the Frangipane filling:

  1. About 10 minutes before the end of the proving time, make your filling:

    Mix the confectioner's sugar with the almond flour. 

  2. Add the egg white and drops of almond extract and mix with a spatula. Add the heavy cream and continue mixing until incorporated.

Shape the wreath:

  1. Remove the dough from the oven and preheat it like previously for the second time of proving. 

  2. Punch the dough to deflate it, and place it on a floured surface.

    Epiphany Wreath
  3. With a rolling pin and some flour handy, roll out the dough in a rectangle: don't worry if it's not perfect!

  4. Add the filling and spread it with an angled spatula, if possible. It's easier that way. You can add chocolate chunks everywhere if you'd like.

  5. Roll the dough begin by the length; like you would do for cinnamon rolls.

  6. Try to tighten your log the best you can, to prevent filling from coming out during baking. Take the two ends of your log and bind them (use a beaten egg if it seems not to be bind enough.)

  7. You can make indentations all around the wreath with a pair of scissors like in the picture, if desired. 

    Epiphany Wreath
  8. Turn off the oven and place your bowl covered with the clean towel or cling film. Let prove for 30 minutes.

  9. Remove from the oven and preheat at 350°F (180°C). Brush the wreath with an egg wash and add nib sugar of desired. If so, make sure to press them firmly.

  10. Bake your wreath for 25-30 minutes or until a deep golden brown. Enjoy!