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Raisin-Filled Holiday Bread Ring

Raisin Filled Holiday Ring
A "crown" of dough atop a raisin-filled sweet bread ring.
Yield 1 bread ring




  • 3 to 3 1/2 cups all-purpose flour, divided
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast
  • 1/3 cup granulated sugar
  • 1 teaspoon table salt
  • 1/4 cup milk
  • 1/2 cup water
  • 1/4 cup butter or margarine
  • 1 large egg


  • 2 tablespoons unsalted butter (softened)
  • 1/3 cup granulated sugar
  • 1 tablespoon orange rind
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped almonds
  • 1 cup raisins


  • 1 cup powdered sugar
  • 2 tablespoons butter or margarine (softened)
  • 1/2 teaspoon vanilla extract
  • 1 to 2 tablespoons milk


  • In stand mixer fitted with a paddle attachment, add 1 1/2 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and butter to 120-130°F (butter does not need to melt). Add to flour mixture. Add egg. Blend on low speed for 30 seconds; beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 8 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Prepare Filling: In a small bowl, add butter, sugar, orange rind, cinnamon and almonds. Mix well to combine.
  • Punch down dough. Divide dough into 3 equal parts. Set aside one third of dough. On lightly floured surface, roll remaining two thirds of dough each into a 14×10-inch rectangle. Spread filling over dough; sprinkle evenly with raisins. Starting with longer side, roll up tightly. Pinch edge to seal. Form ring; pinch ends to seal. Place ring seam side down on greased cookie sheet. Brush top of dough with water. Roll reserved dough into an 18-inch rope. Place on top of filled ring, sealing ends together. With scissors, make 12 diagonal cuts in the rope, be careful not to cut all the way through; alternate the cut petals, bringing one to center and next to outside of ring. Cover; let rise in warm place until double, about 30 minutes.
  • Preheat oven to 375°F .
  • Bake for 25 to 30 minutes until golden brown. Remove from cookie sheet; cool on a wire rack.
  • Prepare Glaze: Combine glaze ingredients; blend until smooth, adjusting the water/powdered sugar to get desired consistency. Drizzle glaze over cooled ring. Garnish with colored sugar and/or sliced almonds if desired.


Photo by Stephie Cooks.

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