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Fruit Mince Wreath

Fruit Mince Wreath

This Fruit Mince Wreath is as delicious as it is pretty. It’s like a fruit mince pie and a cinnamon roll had a baby. It’s perfect to share, cut into generous slices. It makes such a lovely afternoon tea or dessert, either on its own or with custard. However, I wouldn’t be opposed to serving this for a decadent Christmas Day breakfast either! 

Course Breakfast, Dessert
Keyword Bread & Yeast, Breakfast, Christmas, Dessert
Prep Time 1 hour
Cook Time 55 minutes
Rising Time 2 hours 30 minutes
Total Time 4 hours 25 minutes
Servings 8 servings


Fruit Mince

  • 200 g sultanas
  • 100 g dried cranberries
  • 80 g dates, de-seeded and chopped
  • 80 g dried apricots or peaches, finely chopped
  • 150 g brown sugar
  • 1 apple, grated
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon Chinese five spice or mixed spice
  • 1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
  • 1 teaspoon fresh ginger, finely grated
  • 1 teaspoon lemon zest, finely grated
  • 50 g butter, melted
  • 30 ml spiced rum (optional - use black tea if you prefer no alcohol)


  • 1 cup milk, warmed
  • 1/4 cup vegetable oil
  • 1/2 cup caster sugar
  • 7 g dried yeast (1 packet)
  • 3 cups plain flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 60 g butter, melted
  • Demerara or raw sugar, to sprinkle
  • Icing sugar, to serve


  1. To make the fruit mince filling mixture, place all ingredients into a bowl and mix well to fully combine. Set aside for at least 30 minutes to infuse. I love to make it the day before. You can make this days ahead and keep covered in the fridge if you like!

  2. To make the dough, place the warmed milk, oil and sugar into a bowl. Sprinkle over the yeast and 1 cup of flour. Fold in carefully, cover and set aside in a warm place for 1 hour.

  3. Add the remaining flour, plus baking soda and baking powder to the yeast mixture. Roll out the dough on a large piece of greaseproof paper to form a 25cm x 45cm rectangle.

  4. Brush dough with half the melted butter, and sprinkle evenly with the fruit mince. Roll to enclose. 

  5. With a small, sharp knife, cut the roll down the middle lengthwise, leaving a 3-4cm gap at the very top. On a hot day, you may need to refrigerated the log for 15 minutes before cutting it. Turn the two halves cut side out and carefully twist them together and form into a wreath/circle, pressing the two halves together to join them. It can be really helpful to have someone help you with this step!

  6. Transfer the wreath on the baking paper to a baking tray. Allow to rise, lightly draped with a clean tea towel or plastic wrap for a further 20-30 minutes. 

  7. Preheat the oven to 180°C (350°F).

  8. Brush the wreath with the remaining butter and sprinkle with a little raw or demerara sugar. Bake for 45-55 minutes, rotating at the halfway point. I also chose to insert a small metal ramekin into the centre of the wreath about halfway through baking to ensure that the middle ‘hole’ remained intact and the dough didn’t spread too much into the center. When it’s fully cooked, it should be golden and sound ‘hollow’ when tapped. 

  9. Transfer to a wire rack to cool slightly. Serve warm, dusted with icing sugar and custard (optional but highly recommended!). This Fruit Mince Wreath is best served on the day it’s made but can be stored in an air-tight container and reheated in the oven or microwave the next day.