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Advent Recipe Day Twenty Three: Danish Christmas Wreath

Danish Christmas Wreath

Savour the season’s sweetest moments with this Danish Christmas wreath from Le Cordon Bleu Sydney, where the warmth of ginger dances with the exotic flavours of cardamom, cinnamon, star anise and cloves. It’s the perfect dessert to share with family and friends and will be sure to fill your home with the indulgent aroma of Christmas magic.

Makes 1 wreath

Preparation time:
Cooking time:
Total time:


  • 25 g fresh (compressed) yeast
  • 100 ml lukewarm water
  • 150 g crème fraiche
  • 50 g castor sugar
  • 1 egg
  • 500 g baker’s flour (strong white)
  • 1 tsp salt
  • 100 g butter, softened
  • 2 tsp cardamon
  • 100 g butter, softened
  • 100 g brown sugar
  • 1 tbsp gingerbread mix
  • 100 g almond paste (marzipan) 50%
  • 50 g castor sugar
  • 50 ml water
  • whole star anise
  • cinnamon sticks
  • glace cherries
  • pearl sugar
  • fondant leaves (optional)



Dilute the yeast in the water. Once combined add the rest of the ingredients.

Proof and rest covered for one hour in a warm place. While the dough is resting start preparing the remonce.


Mix all ingredients together to a smooth paste.


Flatten out the rested dough and spread evenly with the remonce paste. Roll up the wreath to form a long log. Make a cut through the middle, then twist the dough into a wreath shape.

Cover with cling film and prove in a warm place until doubled in size.

Bake at 200°C for approximately 30 - 45 minutes or until golden brown.Immediately glaze while hot.


Bring water and sugar to boil.

Using a pastry brush, glaze the wreath whilst the wreath is hot. Do not let wreath cool and then glaze as it will become soggy.


Decorate the wreath with whole star anise, cinnamon sticks, glace cherries and pearl sugar. Fondant leaves (optional) add a lovely touch.

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