Nut crown

Nut and Raisin Wreaths are one of my go-to recipes when I crave something sweet, fluffy, and visually appealing on the table. I started making them after seeing a picture and realized I had everything I needed at home. I increased the amount of sugar and nuts compared to the original recipe I was inspired by, as I prefer a more pronounced sweet flavor. They are delicious right out of the oven but hold up well the next day.

Quick Info

Total Time: about 2.5 hours
Preparation Time: 40 minutes (including kneading and shaping)
Rising Time: 1 hour
Baking Time: 25-30 minutes, depending on the oven
Servings: about 11-12 wreaths, depending on how you divide the dough
Difficulty: medium, especially for shaping
Recipe Type: yeast dessert, suitable for weekends or special occasions

Ingredients

Dough
2 eggs
25 g fresh yeast
150 g sugar
200 ml milk
60 g butter
550 g flour
1/2 teaspoon salt
grated zest of one lemon

Filling
2 egg whites
6 tablespoons sugar
150 g ground nuts (you can use more if you prefer)
1 tablespoon cocoa powder

For brushing
2 egg yolks
2 tablespoons milk

Instructions

1. Mix the yeast with 2 tablespoons of warm milk and 2 tablespoons of sugar. Let it sit for 5 minutes to activate.

2. Sift the flour into a large bowl. Make a well in the center and add the eggs, remaining sugar, salt, lemon zest, and the activated yeast.

3. Stir with a wooden spoon, gradually pouring in the warm milk. When the mixture begins to come together, add the melted butter and knead the dough until it becomes elastic. Kneading takes about 20 minutes. If it’s too sticky, sprinkle a bit more flour.

4. Cover the bowl and let it rise in a warm place for about an hour. The dough should double in size.

5. For the filling, beat the egg whites with a pinch of salt until frothy. Add the sugar and continue mixing until stiff peaks form. Finally, fold in the ground nuts and cocoa powder gently.

6. Once the dough has risen, divide it into 11 or 12 equal pieces. Roll each piece on a work surface into an oval shape. Spread the filling evenly over the surface.

7. Using a rolling pin or knife, make a few cuts on each rolled piece without cutting all the way to the edges. Roll it diagonally to form a log. Join the ends together to form a wreath.

8. Place the wreaths on a baking tray lined with parchment paper. Brush them with the egg yolks mixed with milk.

9. Preheat the oven to 180°C. Place a small pot of water under the baking tray to prevent the bottoms of the wreaths from burning.

10. Bake the wreaths until they turn golden, about 25-30 minutes. Remove them to a wire rack to cool slightly before serving.

Why I Make This Recipe Often

Nut and Raisin Wreaths are great because you can make them in advance; they stay soft for a day or two and are quite filling. They aren’t very complicated, and the filling can be adjusted to taste. I find them perfect for when you have guests or want something that looks special without being difficult to make.

Tips and Variations

Tips

If you want to work with the dough more easily, lightly oil the work surface.
Don’t skip the step with the pot of water under the tray — it really helps prevent the bottoms of the wreaths from burning.
You can also use dry yeast, but adjust the amount to the equivalent needed for 550 g of flour.

Substitutions

Butter can be replaced with margarine, but the final texture won’t be quite as tender.
Milk can be substituted with unsweetened plant-based milk if needed.

Variations

You can increase the amount of nuts if you want a richer filling.
Instead of cocoa powder, you can use cinnamon, but the flavor will be different.
The dough can also be used for simple rolls without forming the wreath if you don’t feel like shaping.

Serving Ideas

You can sprinkle them with a little powdered sugar once they’ve cooled.
They pair well with coffee or tea or make a sweet snack on the go.

Frequently Asked Questions

Can I use pre-roasted nuts?
Yes, but if they are salted, be careful not to add too much salt to the dough.

How do I know when the wreaths are baked?
The golden color on top and the aroma are good indicators. If you want to check, lift one gently and see if the bottom is golden, not burnt.

Can I freeze the wreaths?
You can freeze them once they have completely cooled. Reheating them in the oven revives their texture.

Can the dough be prepared the night before?
Yes, you can make it and let it rise in the fridge overnight, then shape and bake it in the morning.

Nutritional Values

Estimated per wreath (from 12 pieces): approximately 260 kcal, 7 g protein, 9 g fat, 37 g carbohydrates. The sugar and nut content makes the dessert quite rich. Values are approximate and may vary depending on the size of the wreaths or how much filling you use.

Storage and Reheating

The wreaths store well at room temperature, covered with a cloth or in an airtight container, for about 2 days. After the first day, you can warm them slightly in the oven or microwave to restore their fluffiness. I don’t recommend keeping them for more than 3 days, as they will dry out.

This is the version I make most often, adapted to my preferences for more nuts and sugar. The dough remains soft, and the filling can be adjusted to taste. The recipe doesn’t have complicated steps and doesn’t require special techniques.

 Ingredients: Dough 2 eggs 25 g yeast 150 g sugar 200 ml milk 60 g butter 550 g flour 1/2 teaspoon salt lemon zest Filling 2 egg whites 6 tablespoons sugar 150 g walnuts (more can be added) 1 tablespoon cocoa For brushing 2 egg yolks 2 tablespoons milk

 Tags:  walnut crowns walnut rolls