DAY 17 | Edible Christmas Advent Wreath

There are some people who just exude generosity of spirit, goodness, at first glance. Although we’ve never met, from the moment I first saw Sif’s “Greenilious” work and world, I knew she was authentically this.  I’m pinching myself to have, Sif, an award winning Chef and Cookbook Author, is joining us from Denmark with DAY 17: An Edible Christmas Advent Wreath.

Follow me below for the recipe and more…



I’ve never seen an Edible Christmas Advent Wreath before and I love this idea! This is definitely an idea I could make with my kids and the kind of “food event” that I know everyone in my family will like. We’ll be making this recipe over our holidays. Sif  shared this is a recipe that she originally developed for her book “Spilopper & stjerneskud”, that earned the title of “Best Family Cookbook in Denmark” and a nomination for “Best in the World” by Gourmand World Cookbook Awards a few years ago.

Edible Christmas Wreath

ca. 12 pieces

In the Nordic countries many families love to gather around the dining table on Advent Sundays and treat themselves with something really yummy and delicious. When my kids were small, I came up with the idea for an edible Christmas Advent wreath, and they loved it so much that it became a treasured tradition to bake and serve it every Christmas for the family. — Sif

175 g butter
450 g all-purpose flour
50 g yeast
25 g fine cane sugar
1 pinch of salt
2 large eggs

75 g almonds
50 g butter (room temperated)
3 tablespoons of fine cane sugar
50 g of raisins

Brushing & sprinkling
1 egg yolk whisked with 2 tbsp milk, for brushing
chopped almands
2 tablespoons coarse sugar

Melt the butter. Whisk all the ingredients in a large mixing bowl. Combine the dough until it comes together and then, if mixing by hand, turn the dough out onto a work surface and knead until smooth, about 5 minutes – if using a mixer, knead the dough for 3 minutes.
Place the dough in a bowl, cover with a napkin or plastic wrap and let it rise until doubled in size, about 90 minutes.
In the meantime, chop the almonds and take approximately one third of them aside for sprinkling. Combine the room temperated butter with cane sugar and add the raisins and the chopped almonds.
On a floured surface, roll dough into a rectangle of approximately 25 x 60 cm. Spread the filling over the dough until evenly covered. With a long side facing you, roll dough up and over filling; gather the ends and form a wreath. Transfer loaf, seam side down, to a parchment paper—lined baking sheet. Let the loaf rise for 20 minutes. Preheat the oven to 200C. Brush the loaf with the egg yolk whisked with milk and sprinkle with chopped almonds and coarse sugar, and bake it until golden and cooked through, about 20-25 minutes.
Remove from the oven and leave to cool for 15 minutes. Stick four slim advent candles in the loaf and tie a beautiful ribbon around the wreath. Serve with a good cup of Christmas tea.


Thank you, Sif, for a wonderful recipe, inspiring idea and a wonderful glimpse into your everyday world in Denmark. As Sif writes, the tradition for families’ to gather together with baked goods each Sunday of Advent is how it’s done in the North! With this one recipe + you, you’ll be well on your way to “hygge.” Thank you, friends, for joining myself and guests today. Oh, this has been such a pleasure. If you’re interested in the cookbook, Spilopper & stjerneskud, that this recipe was developed for, it can be found  at adlibris (here. )  It’s in Danish but, with google translate, there are no bounds, right?  Sif’s recently begun a new way to teach her healthy “greenilious” cooking classes around that world that I’m just fascinated by and if you’d like to know more your can visit Sif’s inspiring Instagram feed (here) and her site (here) 

Were you able to catch the pretty idea for gift wraps, yesterday, DAY 16, with Helena Lyth?  Tomorrow, Lina by the Bay, has a a very Nordic way to add this Scandic ambience to your house with DAY 18. 

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