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When you want a centerpiece for your holiday table, this Cranberry Orange Sourdough Wreath should be on your list for the holidays. A pull-apart style sourdough wreath filled with delicious fresh cranberry and orange filling and topped with an orange glaze – it’s perfection.
And it’s a showstopper just like my cinnamon sugar sourdough star bread. Make it for brunch or to enjoy on Christmas morning, this holiday-inspired wreath is festive, fun and tastes fantastic.
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Why You’ll Love Wreath Bread
- Beautiful: This wreath is arranged in a beautiful shape that will serve as the perfect centerpiece at your holiday table. It would pair perfectly with my sourdough breakfast casserole and my sourdough pop tarts for brunch.
- Flavorful: The combination of cranberry and orange flavor in this sourdough pull-apart wreath makes it a seasonal delight! And if you’re looking for something a little simpler, these sourdough cranberry orange scones are also a hit at every gathering.
- Unique Holiday Recipe: Such a beautiful bread for your holiday baking, and it tastes delicious too. If you’re looking for more unique sourdough recipes, this sourdough panettone bread should be on your list, too!
- 100% Sourdough: The wreath dough is made with 100% sourdough levain. It’s based on my sourdough cinnamon roll recipe – another great option for a holiday breakfast.
Important Ingredients
- Levain – This recipe uses a sweet stiff levain that combines ripe and active sourdough starter, flour, sugar, and room temperature water and is left to rise before using.
- Bread Flour – I recommend using bread flour with a strong protein content for this dough. I almost always use a 12.5% protein content bread flour for my bread recipes.
- Freshly Squeezed Orange Juice and Zest – Zest and juice one or two large oranges for the fresh orange flavor in this sourdough wreath.
- Cranberry Jam Filling – The cranberry filling is made by cooking fresh cranberries in a saucepan combined with granulated sugar, orange juice, and orange zest.
See the recipe card for full information on ingredients and quantities
Substitutions
Cranberries: I typically use fresh cranberries for the cranberry filling, but if you can only find frozen cranberries, they work well too! You could also substitute a thick cranberry sauce or any favorite jam for the cranberry filling if desired.
Whole Milk: 2% milk can be substituted instead of whole milk if you prefer.
Bread Flour: Substitute all-purpose flour for bread flour – you may need to add a little extra flour to the dough.
Unsalted Butter – Salted butter can be substituted for unsalted. Reduce the salt to about 1 teaspoon.
Cinnamon Sugar – If you prefer a cinnamon roll version, leave out the cranberry and orange and use the filling from my favorite homemade cinnamon rolls instead.
Sample Sourdough Schedule
A sample baking schedule helps me when baking with sourdough. Sourdough takes much longer to rise than traditional bread. This schedule helps me plan my bake.
Note: This schedule assumes your sourdough temperature is 78-80ºF throughout the process. If your dough is colder, the process will move slower. If your dough is warmer, the process will move faster.
| Day 1 | Mix Stiff Levain |
| 7:00 AM | Mix Stiff Sweet Levain. Rise at 78-80ºF for 10-12 hours. |
| 5:00 PM | Mix Dough |
| 5:00 PM – 9:00 PM | Bulk Fermentation Make Cranberry Filling (let cool) Mix Orange filling and set aside |
| 9:00 PM | End Bulk Fermentation Fill and Shape Wreath |
| 9:00 PM – 8:00 AM | Proof Sourdough Wreath at 78-80ºF |
| Day 2 | |
| 8:00 or 9:00 AM | Bake and Glaze |
How to Make A Sourdough Wreath
Mix a Stiff Sweet Levain
One of the unique aspects about this sourdough cranberry orange pull-apart recipe is that you mix a stiff, sweet levain before making the bread. This takes the place of a traditional sourdough starter. A stiff levain helps temper the tang from sourdough and lets the cranberry orange flavor really shine in this recipe. I love the tang in a traditional sourdough loaf, but I prefer my sweet baked goods light, fluffy and tang-free.
Note: If you really want to use ripe, active starter in place of the stiff levain, you can but you will need to add a little extra flour to the dough and you will have to watch your dough closely as it can more easily overproof.
Step 1: Mix a Stiff Sweet Levain: Knead together ripe sourdough starter, flour, granulated sugar and water until it forms a ball. Cover and set in a warm place (78ºF) for 10-12 hours. (Images 1 & 2)
Mix the Dough and Bulk Ferment (First “Small” Rise)
Step 2: Knead The Dough. To the bowl of a stand mixer with a dough hook, add the ripe levain, milk, melted butter, egg, salt, orange zest and most of the bread flour. (Images 3)
Turn on the dough hook and knead for a few minutes. Add the remainder of the bread flour as needed. The dough should be tacky, not overly sticky. Knead for a total of 5-7 minutes until the dough is smooth. (Image 4)
Step 3: Bulk Fermentation. Place the dough in a container and cover. (Image 5) Set in a warm (78-80ºF) place for 4 hours. At the end of 4 hours the dough will not have risen much, but will be puffed up and feel very smooth and elastic. (Image 6) If it doesn’t feel this way, let it ferment longer.
Prepare the Fillings
Step 4: Prepare the Fillings. Add cranberries to a small saucepan with sugar, orange juice and orange zest. Cook over medium-low heat, stirring occasionally with a wooden spoon for about 10 minutes until cranberries burst and the mixture starts to thicken. (Image 7) Remove from heat and let cool to room temperature.
Mix the orange filling together. Combine softened butter, granulated sugar, orange zest and a pinch of salt. Set aside. (Image 8)
Shape and Proof the Wreath
Step 5: Shape the Wreath. Roll the dough into a 14 by 24-inch rectangle. (Image 9) Spread orange filling on top of the dough. Dollop cranberry filling on top of the orange filling and spread into an even layer. (Image 10)
Tightly roll the dough cinnamon-roll style, pinching together the seam. (Image 11) Bring the two ends together to form a circle, placing one of the ends of the dough into the other end of the dough. (Image 12)
Step 6: Cut and Twist the Dough. Place the circle of dough onto a piece of parchment paper on top of a baking sheet with an oven-safe ramekin in the middle. Use a pair of kitchen shears to cut the dough into 20-24 pieces, about 1 inch thick. (Image 13) Twist one end of the cut rolls on its side and repeat with all rolls going in the same direction creating a wreath shape. (Image 14)
Step 7: Proof the Dough. Cover the wreath with plastic wrap or a baking sheet cover. (Image 15) Let proof at 78-80ºF overnight for about 8-10 hours (overnight) until dough is light, airy and doubled in size. Some of the filling may leak out. It’s okay – sop it up with a paper towel. (Image 16)
Bake and Glaze the Wreath
Step 8: Bake and Glaze. Preheat the oven to 350º F. Bake for about 30-35 minutes until baked all the way through and dough registers about 190-195ºF. (Image 17) Whisk together the orange glaze and drizzle over the top of the warm sourdough wreath. (Image 18)
How to Store Leftovers
This sourdough wreath is best eaten warm or within 24 hours of baking. To store for longer, slice or pull apart your wreath, stick pieces in an airtight bag, and freeze them for up to a month. Defrost and warm up a bit to enjoy.
Recipe Tip
This is such a versatile recipe. You can easily make this a sourdough cinnamon roll wreath by adding a cinnamon roll filling and cream cheese or vanilla glaze or choose your favorite flavors – a lemon blueberry version would also be delicious!
Frequently Asked Questions
Make sure you use your starter and levain when they are ripe and active. Temperature also has a huge impact on how long it takes for sourdough to rise. Keep your wreath warm during the proofing process. I use a dough mat and a baking sheet pan cover to help keep the temperature consistent. If your dough hasn’t risen, give it more warmth and time.
Yes! My discard cinnamon roll recipe would make a great substitute for a faster rise with a delicious outcome. I would double the recipe for a large wreath and use the same fillings. Once the wreath has doubled in size, stick in the refrigerator and bake in the morning.
Yes. The cranberry and orange fillings can both be made ahead of time and refrigerated for a few days. The dough can also be made and the recipe follwed until shaping. At that point the dough can be refrigerated for 24-48 hours before being shaped and proved. I love making roll dough ahead of time and freezing cinnamon roll dough and these same methods can be applied to this cranberry orange wreath.
I use a dough proofing mat and a baking sheet cover. An oven with the light on could work or find a warm appliance to place the dough on. If you don’t have any of these items, give the dough more time to rise in cooler conditions.
Yes! The only thing to watch out for is it can be a little difficult to shape when there isn’t as much dough. You’ll still want to get some length in your roll – up to 18-20 inches instead of 24 so you have room for a ramekin or oven safe circular bowl in the middle.
Sourdough Christmas Recipes
If you tried this Cranberry Orange Sourdough Wreath or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Cranberry Orange Sourdough Wreath Recipe
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Equipment
- saucepan
- baking sheet around 18 by 13
- ramekin or small 3-4 inch oven-safe bowl
Ingredients
Stiff Sweet Levain
- 15 grams ripe, active, bubbly sourdough starter, about 1 Tablespoon
- 15 grams granulated sugar, about 1.5 Tablespoons
- 80 grams all purpose or bread flour, about 10 Tablespoons
- 40 grams water, about 2.5 Tablespoons
Cranberry Orange Wreath Dough
- all of the stiff sweet levain, about 150 grams
- 330 grams whole milk, about 1 1/3 cups
- 85 grams unsalted butter, melted, about 6 Tablespoons
- 85 grams granulated sugar, about 7 Tablespoons
- 1 large egg, about 50 grams
- 10 grams salt, about 1 1/2 teaspoons
- zest of 1 large orange, about 1-2 Tablespoons
- 700 grams bread flour, about 5 cups, 12.5% protein content
Cranberry Jam Filling
- 200 grams cranberries, about 2 cups
- 100 grams sugar, about 1/2 cup
- 30 grams orange juice, freshly squeezed , about 2 Tablespoons
- 2 grams orange zest, about 1 teaspoon
Orange Filling
- 113 grams unsalted butter butter, softened, about 1/2 cup
- 100 grams granulated sugar, about 1/2 cup
- zest of 1 large orange, about 1-2 Tablespoons
- a pinch of salt, about 1/4 teaspoon
Orange Glaze
- 120 grams powdered sugar, about 1 cup
- 15 grams heavy cream , about 1 Tablespoons
- 25 grams freshly squeezed orange juice from one orange, about 2 Tablespoons
- 2 grams orange zest, about 1 teaspoon
Instructions
Stiff Levain (10-12 hours, overnight at 78ºF)
- Mix together ripe sourdough starter, flour, granulated sugar and water. Knead the levain until it forms a cohesive ball. Place in a clear jar and set in a warm 78ºF place. Cover and let rise for 10-12 hours until the levain has doubled in size and the top is rounded.
Sourdough Cranberry Orange Wreath
- Mix the Dough: To the bowl of a stand mixer with a dough hook, add the ripe levain, warmed milk and melted butter. Add the sugar, egg, salt, orange zest and most of the bread flour. Turn on the dough hook and knead for a few minutes. Add the remainder of the bread flour as needed. The dough should be tacky, not overly sticky and should all cling to one side of the bowl (or away from the edges depending on your mixer). Knead for a total of 5-7 minutes until the dough is smooth.Alternatively you can knead this dough by hand for 8-10 minutes if you don't have a stand mixer.
- Bulk Fermentation: Put the dough in a container and cover. Set the dough in a warm, 78-80ºF place for 4 hours. Take the temperature of the dough as needed to make sure the dough temperature stays right around 78-80ºF. This temperature is optimal for fermentation. If your dough is not this warm, plan for the bulk fermentation stage and the entire rise to take longer. At the end of about 4 hours, the dough should be puffed up and feel elastic. If it doesn't feel this way, let it ferment for another half hour and check again.Note: The timing in this recipe is based on the temperature of the dough. If your dough is warmer, it will move faster. If your dough is colder, the rise will take longer.
- Cranberry Filling: Add whole fresh or frozen cranberries to a small saucepan with sugar, orange juice and orange zest. Cook over medium-low heat, stirring occasionally with a wooden spoon for about 10 minutes until cranberries burst and the mixture starts to thicken. Remove the filling from the heat and let cool to room temperature. It will thicken as it cools. This cranberry filling can be made a day or two ahead of time and stored in the refrigerator if desired.
- Orange Filling: Mix together softened butter, granulated sugar, orange zest and a pinch of salt. Set aside.
- Shaping: Prepare a large (18 by 13 inch) rimmed baking sheet with parchment paper. Once the dough is ready, roll it out into a 14 by 24 inch rectangle. Spread orange filling on top of the dough, covering the entire rectangle of dough. Dollop cranberry jam filling on top of the orange filling and spread into an even layer. Starting with the dough closest to you, tightly roll up the dough cinnamon-roll style and pinch together the seam. Transfer the dough to the parchment-lined baking sheet, bringing the two ends together and forming a circle, seam-side down. Place one of the ends of dough into the other end of dough and pinch the seam closed. Place an oven-safe, 3-4 inch ramekin in the center of the dough to help the wreath keep its shape during the rising and baking process.Using a pair of kitchen shears, cut the dough into 20-24 pieces, about 1 inch thick, cutting only about 3/4 of the way into the dough so the dough is still connected in the center. Twist one end of the cut rolls on its side. Repeat with all rolls going in the same direction. If your roll isn't twisting well, cut a little bit deeper and try again.
- Proof: Cover the wreath with plastic wrap or a baking sheet cover. Let sit at a 78-80ºF temperature overnight for about 8-10 hours until the wreath is puffed up, almost doubled in size and feels light and airy. If your dough is not kept at a temperature that warm, this proofing will move slower. If the dough is warmer, it will go faster.
- Bake: Pre-heat the oven to 350º F. Bake for about 30-35 minutes until baked all the way through and dough registers about 190-195ºF. Remove the ramekin from the middle of the wreath.
- Glaze: Whisk together powdered sugar, heavy cream, freshly squeeze orange juice and orange zest. Drizzle over the top of the wreath. Pull apart and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is absolutely delicious! I made 2 smaller wreaths and gave them as gifts. The time you take with this recipe is well worth it!
Thanks for your review – I’m glad it turned out great!
Can I make this now and freeze until Christmas morning? How would you warm it up? Thanks Amy!! Love ALL your recipes!!
Bonnie
The freshest would be to make it a day ahead and refrigerate (see the recipe notes) to bake on Christmas morning. You can try making and baking it now, and then freezing it and adding the glaze the morning of. It is too far in advance to freeze it prior to baking (the freezer will kill of the sourdough levain between now and then). I probably wouldn’t choose to make it this far ahead if I wanted the freshest Christmas morning breakfast, but if you want to try you could probably re-heat it in the oven on a low temperature like you would with frozen cinnamon rolls. I hope it works out well!
Can I use this same recipe to make it into rolls, like a cinnamon roll?
I haven’t tried that. I would probably use the cinnamon roll dough recipe, and then just substitute for the filling in this recipe instead in order to get the pillowy soft texture of the cinnamon roll form.
Okay, thank you!