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Mincemeat Wreath

The history of mincemeat itself is as rich as this fruit-filled bread. Mincemeat was first created as a method of preserving meat, but around the 19th century, the meat was left out, and eventually, it became the fruity mixture known today. The history of mince wreaths and pies can be traced back to the Crusades, around the 11th to 13th centuries. European Crusaders brought back spices, fruits, and meats to England from the Middle East. Making mince pies was tacked on to Christmas celebrations, and the pies were made to resemble Jesus in the manger, with a small doughy “baby” in the center. The cloves, cinnamon, and nutmeg symbolize the three gifts the Magi brought to honor the birth of Jesus. As mincemeat recipes changed with the omission of meat, a lot of religious symbolism was lost from it as well. However, some traditions can’t be erased, so enjoy a slice of this braided beauty on each day of the 12 days of Christmas for the good luck that it’s said to bring.
Mincemeat Wreath
Yield 1 (16-inch) wreath

Ingredients

Dough

  • 3/4 cup (180g) whole milk
  • 1/2 cup (120g) water
  • 1/3 cup (75g) unsalted butter, cubed
  • 4 to 4 1/2 cups (500 to 531g) all-purpose flour, divided
  • 2 tablespoons (24g) granulated sugar
  • 1 tablespoon (9g) kosher salt (see note)
  • 1 (0.25-ounce) package (7g) or 2 ¼ teaspoons Red Star Active Dry Yeast
  • 1 large (50g) egg, room temperature
  • All-purpose flour, for dusting

Filling

  • 2/3 cup (147g) firmly packed dark brown sugar
  • 1 medium (200g) apple, peeled and finely chopped
  • 2/3 cup (107g) raisins
  • 1/2 cup (77g) candied orange peel, finely chopped
  • 1/2 cup (66g) dried currants
  • 1/4 cup (60g) water
  • 3 tablespoons (45g) brandy
  • 2 teaspoons (2g) orange zest
  • 1 teaspoon (1g) lemon zest
  • 2 teaspoons (10g) fresh lemon juice
  • 1 1/2 teaspoons (3g) ground cinnamon
  • 1 teaspoon (2g) ground coriander
  • 1/2 teaspoon (1g) ground nutmeg
  • 1/2 teaspoon (1g) ground allspice
  • 1/4 teaspoon ground cloves
  • 3 tablespoons (60g) apricot preserves

Instructions

  • Make dough: In a medium saucepan, heat milk and water over medium heat to scalding. (An instant-read thermometer should register 180°F/82°C.) Remove from heat and add butter; stir occasionally until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
  • In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (250 grams) flour, sugar, salt, and yeast. Add warm milk mixture and beat at low speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.
  • Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, about 24 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a clean surface; knead 5 to 6 times, and shape into a smooth round.
  • Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
  • Line a small baking sheet with parchment paper.
  • Lightly punch down dough. Press into a 10x6-inch rectangle, and transfer to prepared pan. Cover and refrigerate for at least 1 hour or up to overnight.
  • Make filling: In a large bowl, combine brown sugar, apple, raisins, candied orange peel, currants, water, brandy, orange zest, lemon zest and juice, cinnamon, coriander, nutmeg, allspice, and cloves. Cover and let stand for 1 hour.
  • Transfer sugar mixture to a medium saucepan; bring to a boil over medium-low heat, stirring frequently until sugar dissolves. Cook, stirring frequently, until slightly thickened, 10 to 15 minutes. Remove from heat and let cool slightly. Cover and refrigerate until cold, at least 1 hour or up to overnight.
  • Shape wreath: Turn out dough onto a lightly floured surface, and roll into a 16x11-inch rectangle, with one long side closest you. Spread fruit mixture onto dough, leaving a ¼-inch border on all sides. Starting with one long side, roll up dough into a tight log, and pinch seam to seal. Place roll, seam side down, on work surface. Using a bench scraper or sharp knife, cut roll in half lengthwise; turn halves cut side up. Carefully cross strands over each other to create an “X” shape. Twist top half of “X” twice; repeat with bottom half of “X.” Place a sheet of parchment paper on a rimless baking sheet. Carefully move twist to parchment-lined baking sheet, shaping into a wreath, and tuck ends under. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 1 hour to 1 hour and 15 minutes.
  • Preheat oven to 350°F (180°C).
  • Bake wreath: Bake until golden brown and an instant-read thermometer inserted near center registers at least 190°F (88°C), 30 to 40 minutes.
  • In a small microwave-safe bowl, heat preserves on high until fluid, about 30 seconds. Using a pastry brush, brush preserves onto hot wreath. Let cool on pan for 15 minutes. Remove from pan and let cool completely on a wire rack. Store in an airtight container for up to 5 days or refrigerate in an airtight container for up to 2 weeks.

Notes

  1. Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
  2. PRO TIP You can substitute 1 (27-ounce) jar prepared mincemeat for the cooled cooked fruit mixture that’s prepared in steps 7 and 8.
 
Recipe by Bake From Scratch.