Marzipan Nut Wreath

Craving a tender, nutty baked treat that tastes absolutely amazing and is a total breeze to make? You’re in the right place! In this post, I’m sharing my easy recipe for a beautiful Braided Nut Wreath with Marzipan Filling that’s guaranteed to be a huge crowd-pleaser.

Whether you’re totally new to baking or a seasoned pro, this recipe comes together so quickly and effortlessly.

With my simple step-by-step instructions and helpful insider tips, you’ll have a warm, fragrant sweet bread fresh out of the oven in no time—ready to completely wow your family and friends!

With its soft, sweet yeast dough, creamy marzipan-nut filling, and crunchy hazelnuts, this braided nut ring is guaranteed to be the star of any dessert spread!

Give it a try today—you’re going to fall in love with these irresistible flavors!

Why You’ll Love This Recipe:

• Beginner-friendly and super easy to make.
• Perfect for Sunday brunch or cozy family get-togethers.
• Quick and simple without any fuss.
• A total showstopper on any dessert table.
• Ultra-moist and packed with flavor thanks to the luscious marzipan filling.
• Super versatile—feel free to customize it to your liking!
• Made with simple pantry staples you probably already have on hand.
• A wonderful treat to bring to parties or share with friends.
• Stays soft and delicious for days when stored properly.
• Kid-approved and loved by the whole family!

My Best Tips for Baking Success

Room temperature ingredients: Make sure your ingredients—especially the butter and egg—are at room temperature. This helps everything combine smoothly for a soft, supple dough.

Bloom your yeast: Double-check that your yeast is active by stirring it into warm milk with a pinch of sugar. If it gets nice and foamy after a few minutes, you’re good to go!

Knead that dough: Make sure to knead the dough long enough—a full 10 minutes! This helps the gluten develop so your dough turns out perfectly soft and elastic.

Don’t rush the rise: Give your dough plenty of time to rise in a warm spot so it gets light and airy. Cover it with a clean dish towel so it doesn’t dry out.

Spread the filling evenly: Spread the nut-marzipan filling evenly over the rolled-out dough so every single bite is packed with delicious flavor.

Roll it up tightly: Carefully roll the dough up from the long side, keeping it nice and snug so you don’t get air pockets or leak any filling.

Slice the log: Slice the rolled dough right down the middle before twisting the strands together. This lets that gorgeous filling peek through!

Pinch the ends closed: Pinch the ends of the dough strands tightly together so your wreath keeps its shape while baking.

Keep an eye on the oven: Every oven bakes a little differently, so keep a close eye on your wreath near the end of the baking time so it doesn’t get too dark.

Cover after baking: As soon as it comes out of the oven, cover the hot wreath with a clean dish towel. This locks in the moisture and keeps it wonderfully soft.

Can You Make This Nut Wreath Ahead of Time and Store It?

Make-Ahead: You can easily prep the yeast dough the day before and let it do a slow rise in the fridge overnight.

You can also whip up the filling in advance and keep it covered in the fridge.

Storage: Stored in an airtight container at room temperature, the nut wreath will stay fresh for 2 to 3 days. It will even keep for up to a week in the fridge!

Freezing: Yes! Once the baked wreath has cooled completely, it freezes beautifully.

Your best bet is to slice it ahead of time and freeze individual portions.

That way, you can thaw a piece whenever a craving hits!

To thaw, just let it sit out at room temperature or pop it in the oven for a quick warm-up.

Fun Recipe Variations

Fruity Twist: Stir a little lemon or orange zest (or even a splash of rum!) into the filling.

Swap the Nuts: Feel free to use sliced almonds, walnuts, pecans, or a mix of your favorite nuts instead of hazelnuts.

Add Raisins: For a classic braided yeast bread vibe, fold a handful of raisins into the filling.

Make it Chocolaty: Mix a little cocoa powder or chopped dark chocolate right into the nut filling.

No Marzipan? If marzipan isn’t your thing, swap it out for extra nuts, sugar, and a splash of milk or heavy cream to reach a similar spreadable texture.

Crumb Topping: Sprinkle buttery streusel crumbs over the wreath before baking for an extra-crunchy top.

Switch up the Shape: Instead of one big wreath, shape the dough into mini sweet rolls or braided knots.

Fruit Filling: Swap the nut filling for a cozy mix of chopped apples, cinnamon, and sugar—or a layer of sweet plum butter.

Glaze Options: Swap the simple powdered sugar glaze for a rich chocolate glaze, or sprinkle the wreath with coarse pearl sugar before baking.

Ingredients You’ll Need for This Marzipan Nut Wreath

For the Yeast Dough:

• 1 cup (250 ml) milk
• 1/4 cup (50 g) granulated sugar
• 0.7 oz (20 g) fresh yeast
• 500 g all-purpose flour
• 1 egg
• 1 pinch of salt
• 60 g butter, room temperature

For the filling:

• 100 g marzipan
• 100 g heavy cream
• 50 g powdered sugar
• ½ tsp ground cinnamon
• 200 g ground hazelnuts
• 100 g chopped hazelnuts
• 1 egg

For the egg wash:

• 1 egg yolk
• A splash of milk

For the glaze:

• 60 g powdered sugar
• A splash of lemon juice or heavy cream

Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.

How to Make This Marzipan Nut Wreath

Making the Yeast Dough:

Crumble the yeast into the mixing bowl along with the sugar and milk. Warm for 2 min / 37°C / Speed 2.

Next, scoop out 1 tablespoon of flour (about 15 g) from your total measured flour and add it to the mixing bowl. Mix for 10 sec / Speed 3, then leave the lid on and let it sit to bloom for 15 minutes.

Now add the rest of the flour, salt, and egg, then knead for 10 min / Dough mode. After the first 3 minutes, drop the softened, room-temperature butter through the hole in the lid.

Transfer the dough to a lightly oiled bowl, cover it up, and set it in a warm spot to rise for 1 hour. My favorite pro tip for a warm spot: preheat your oven to around 100°F (40°C), turn it off, and leave just the oven light on!

Your yeast dough should visibly puff up and double in size after rising.

Making the Filling:

In the meantime, whip up the delicious filling.

First, give your mixing bowl a quick rinse.

Chop the marzipan into small pieces and add it to the mixing bowl along with the heavy cream, powdered sugar, and cinnamon. Mix for 20 sec / speed 4.

Next, add the egg and nuts, then mix for 2 min / speed 3.

If needed, pause halfway through to scrape down the sides of the bowl with a spatula.

Shaping the Nut Wreath:

Preheat your oven to 350°F (180°C).

Transfer the yeast dough to your work surface and roll it out into a large rectangle, about 16×24 inches (60×40 cm).

Spread the nut filling evenly over the dough, then roll it up tightly starting from the long edge.

Using a sharp knife, slice the log lengthwise right down the middle, starting from the center and cutting outward to one end.

Gently twist the two dough strands together, making sure the cut sides—showing off that delicious nut filling—are facing upward.

Now, repeat the exact same process with the other half of the log.

Pinch the ends tightly together, transfer the twisted dough to a baking sheet lined with parchment paper, and shape it into a circle to form a wreath, securing the ends.

Whisk the egg yolk with the milk and brush it gently all over the wreath.

Bake for 30–35 minutes until golden brown. (Baking time may vary slightly depending on your oven.)

Baker’s tip: Right out of the oven, cover the warm wreath with a clean kitchen towel! This traps the steam and makes it wonderfully soft and fluffy.

Adding the Glaze:

Drizzle the glaze over the wreath while it’s still slightly warm.

To make the glaze, whisk the powdered sugar with just enough lemon juice (or heavy cream) to create a thick, smooth icing.

Drizzle it generously all over the wreath with a spoon.

Enjoy!

Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.

By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.

I hope you have so much fun baking this!

If you loved this recipe, you might also enjoy my delicious nut rolls 🙂

Happy baking, Christoph

Have you tried this recipe?
If you liked my recipe or if you have any questions or tips about the recipe, please leave a comment and rate the recipe with 5 stars. Tag your picture on Instagram with @thermokoch.de so that I can see it 🙂

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