Decadent Chocolate Sourdough Wreath Bread
Chocolate Sourdough Wreath for Christmas Gifts
As a mom who loves the magic of Christmas and the art of sourdough baking, I find joy in crafting edible gifts for loved ones during the holidays. This Chocolate Sourdough Wreath combines rich cocoa, buttery layers, and the unique tang of sourdough to create a stunning and delicious centerpiece.
It’s not just a treat; it’s a heartfelt gift from your kitchen to theirs.
This recipe will guide you step-by-step to create this beautiful wreath, provide tips to ensure your success, and offer ideas for wrapping and gifting. Let’s dive in!
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Table of Contents
Dough Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons honey
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cold butter
- 1 cup milk
- 1/2 cup sourdough discard
Chocolate Filling Ingredients
- 1/2 cup butter, melted
- 1/2 teaspoon sea salt
- 1/3 cup cocoa powder
- 3/4 cup brown sugar
- Mini Chocolate Chips (to sprinkle over the top of the chocolate filling)
Step-by-Step Instructions
Prepare the Dough
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Grate the cold butter directly into the flour mixture. (Tip: Make sure the butter is firm and chilled for easier grating.)
- Use a pastry cutter or your fingertips to mix until the texture resembles coarse crumbs.
- In a separate bowl, mix the milk and sourdough discard. Pour into the dry ingredients and stir until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead gently until it comes together, about 5 minutes. Be careful not to overwork it.
- Let sit out at room temperature for 5 hours to rise and ferment. Leave in the fridge overnight for full fermentation benefits of sourdough.
Prepare the Filling
- Whisk the melted butter, salt, cocoa powder, and brown sugar together until smooth.
- Fold in the finely chopped chocolate.
- For a festive twist, add 1/2 teaspoon of peppermint extract to the filling.
Roll and Fill
- Roll the dough into a rectangle, about 1/4 inch thick.
- Spread the chocolate filling evenly over the surface, leaving a small border around the edges.
- Starting from the longer side, roll the dough into a tight log. Chill the log in the fridge for about 15 minutes to firm up.
Shape the Wreath
- Cut the log in half lengthwise, exposing the chocolate layers.
- Twist the two halves together, keeping the cut sides facing upward.
- Shape the twisted dough into a circle and pinch the ends together to form a wreath.
- Transfer to a parchment-lined baking sheet. Chill again for 10 minutes to maintain its shape.
Bake
- Preheat the oven to 350°F (190°C).
- Bake the wreath for 30-35 minutes, or until golden brown and set.
- Allow to cool slightly before adding optional toppings like chopped candy canes or a drizzle of melted chocolate.
A Few Tips for making this Chocolate Sourdough Wreath
- Use Cold Ingredients: Keeping the butter and dough cold ensures flaky layers.
- Chill the Dough: Regular chilling during shaping helps maintain the wreath’s structure.
- Work Quickly: Warm hands can melt the butter, so handle the dough with care.
- Don’t Skip the Pinch: Secure the ends of the wreath tightly to prevent unrolling during baking.
How to Properly Store Your Chocolate Sourdough Wreath
On the Counter
Store the wreath in an airtight container at room temperature for up to 4-5 days.
In the Refrigerator
Wrap tightly in plastic wrap or an airtight container and place in the fridge for up to 7-14 days. Reheat in the oven for 5-10 minutes at 350°F before serving.
In the Freezer
To freeze, wrap the baked and cooled wreath in plastic wrap, followed by aluminum foil. Store for up to 3 months. Thaw overnight in the fridge and reheat as needed.
Additional Bread Recipes You’ll Enjoy!
How to Gift and Wrap your Christmas Chocolate Sourdough Wreath
Wrapping Options
Cellophane Bags: Place the wreath on a decorative plate, slide it into a clear cellophane bag, and tie with a festive ribbon.
Foil and Ribbon: Wrap the wreath in aluminum foil to keep it fresh, then add a layer of decorative wrapping paper and ribbon.
Bakery Boxes: Use holiday-themed boxes for a polished, professional look. Add a handwritten tag for a personal touch.
Pro Tip for gifting your Chocolate Sourdough Wreath
Include reheating instructions with the gift to ensure the recipient enjoys the wreath at its best.
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Make Your Chocolate Sourdough Wreath Festive with Peppermint
For a seasonal twist, mix 1/2 teaspoon of peppermint extract into the chocolate filling and sprinkle chopped candy canes on top after baking. This variation adds a refreshing crunch and a pop of holiday cheer.
It’s a wonderful way to incorporate classic holiday flavors into your baking. The peppermint and chocolate combination makes this wreath extra special and perfect for gifting or serving at festive gatherings.
This Chocolate Sourdough Wreath is more than a recipe—it’s an opportunity to share love and creativity with your family and friends this Christmas season. Whether you make one for your own table or several as gifts, this wreath is sure to be a hit with everyone.
Chocolate Sourdough Wreath Bread
Ingredients
Dough Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons honey
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cold butter
- 1 cup milk
- 1/2 cup sourdough discard
Chocolate Filling Ingredients
- 1/2 cup butter melted
- 1/2 teaspoon sea salt
- 1/3 cup cocoa powder depending on your preference for richness
- 3/4 cup brown sugar
- Mini Chocolate Chips to sprinkle over the top of the chocolate filling
Glaze
- 1 c powdered sugar
- 2 T milk
- 1 tsp vanilla extract
Instructions
Prepare the Dough
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Grate the cold butter directly into the flour mixture. (Tip: Make sure the butter is firm and chilled for easier grating.)
- Use a pastry cutter or your fingertips to mix until the texture resembles coarse crumbs.
- In a separate bowl, mix the milk and sourdough discard. Pour into the dry ingredients and stir until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead gently until it comes together, about 5 minutes. Be careful not to overwork it.
- Let sit out at room temperature for 5 hours to rise and ferment. Leave in the fridge overnight for full fermentation benefits of sourdough.
Prepare the Filling
- Whisk the melted butter, salt, cocoa powder, and brown sugar together until smooth.
- Fold in the finely chopped chocolate.
- For a festive twist, add 1/2 teaspoon of peppermint extract to the filling.
Roll and Fill
- Roll the dough into a rectangle, about 1/4 inch thick.
- Spread the chocolate filling evenly over the surface, leaving a small border around the edges.
- Starting from the longer side, roll the dough into a tight log. Chill the log in the fridge for about 15 minutes to firm up.
Shape the Wreath
- Cut the log in half lengthwise, exposing the chocolate layers.
- Twist the two halves together, keeping the cut sides facing upward.
- Shape the twisted dough into a circle and pinch the ends together to form a wreath.
- Transfer to a parchment-lined baking sheet. Chill again for 10 minutes to maintain its shape.
Bake
- Preheat the oven to 350°F (190°C).
- Bake the wreath for 30-35 minutes, or until golden brown and set.
- Allow to cool slightly before adding optional toppings like chopped candy canes or a drizzle of melted chocolate.
Glaze
- Whisk together the powdered sugar, milk, and vanilla then drizzle over the top of the chocolate sourdough wreath.
Tried this recipe for yourself? Leave a comment and photos below!
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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
