Spiced fruit & pistachio bread wreath

Spiced fruit & pistachio bread wreath

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(2 ratings)


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Cooking time

Prep: 50 mins Cook: 30 mins plus 2 hrs 45 mins proving and rising

Skill level

For the keen cook


Serves 10 - 12

Take the eccles cake to a whole new level by using the classic currant filling to make this decorative bread

Nutrition and extra info

  • Freezable
Nutrition info

Nutrition per serving (12)

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For the bread dough

  • 250ml whole milk
  • 50g butter, cubed
  • 450g strong plain flour
  • 7g sachet fast-action dried yeast
  • 50g golden caster sugar
  • 1 egg, beaten, to glaze

For the filling

  • 200g currants
  • 50g chopped mixed peel
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • zest and juice 1 lemon
  • zest and juice 1 orange
  • 50g pistachios, chopped
  • 100g butter, softened
  • 2 tbsp golden caster sugar
  • icing sugar, to glaze

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  1. First make the bread dough. Warm the milk in a saucepan until you can see steam coming from the surface, but don’t let it boil. Add the butter and set aside. Tip the flour, yeast, sugar and ½ tsp salt into a large bowl. When the milk has cooled to hand temperature and the butter has melted, pour the liquid into the bowl. Mix with a wooden spoon, then tip out onto your work surface and bring together with your hands. Knead the dough for 10 mins or until soft. Put it in a clean, lightly oiled bowl and cover with a sheet of oiled cling film. Leave somewhere warm for about 2 hrs until doubled in size.
  2. Place the currants, mixed peel, cinnamon, mixed spice, zests and juice into a saucepan. Boil hard for a few mins until the fruit has absorbed the liquid and become nice and plump. Chill until cold, then mix with the pistachios, butter and sugar.
  3. When the dough is ready, tip out of the bowl and knead briefly to knock out the air bubbles. Roll out to a 45 x 28cm rectangle. Spread the buttery spiced fruit mixture over the surface of the dough. From one of the long edges, roll the dough to a tight cylinder, then bring the 2 ends to meet, creating a ring. Place on a lightly floured baking sheet with the join underneath.
  4. Using a sharp knife, cut incisions around the outside of the dough, about 3cm apart, in a sunburst pattern, going quite close to the centre, but not all the way through. Working your way around the outside, pull each piece of cut dough out a little, then push it down on one side, so that the cut edge is exposed and they’re on a curve to create a fan shape around the edge of the wreath. When you’re happy with the shape, re-cover with oiled cling film and leave to prove for about 45 mins until doubled in size. Heat oven to 200C/180C fan/gas 6.
  5. Uncover the bread and brush all over with beaten egg. Bake for 25-30 mins until golden and hollow sounding when tapped on the base. Mix a little icing sugar with enough water to make a smooth runny icing. Whilst the bread is still warm, brush the icing over the surface with a pastry brush to make a sugary crust. Best eaten within 3 days.

Recipe from Good Food magazine, March 2014

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babygirls26's picture

I have made this twice and followed the recipe step by step and it came out amazing. Although, when i made it the second time i cut the cylinder/dough into rings like the shape of chelsea buns. The family loved it so much. Thank you for sharing this lovely recipe.

sarahl42's picture
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Have made this about 5 times now, lovely everyone loves it and still lovely and moist the next day. I use chop nuts instead of pistachios, only requires 20 mins in the oven as it seems to brown quite quickly. Be careful as the butter often starts to come out of the wreath quite a bit.

Pynner's picture
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I think ths recipe should have been rated as moderately easy - I think giving it a for a keen cook label may put some off trying it - but please do it is lovely and looks very impressive.
Next time I make it I will cut the baking time down a little as the surface was a little too crusty for me.

salom_ka's picture

looks tasty :)