Our first Romancing the home challenge was a spring wreath. I have never made a wreath before so I was quite nervous about the project. But to my surprise I loved making it. We’re already at number 13 in the series and I can’t wait to make a Christmas wreath for our table this time.

According to Wikipedia, a wreath is an assortment of flowers, leaves, fruits, twigs, or various materials that are constructed to resemble a ring. In English-speaking countries, wreaths are used typically as household ornaments, mainly as an Advent and Christmas decoration. They are also used in ceremonial events in many cultures around the globe. They can be worn as a chaplet around the head, or as a garland around the neck. Wreaths have much history and symbolism associated with them. They are usually made from evergreens and symbolize strength, as evergreens last even throughout the harshest winters.

I bought a base at Santa’s Warehouse – a must visit to get you in that Christmas spirit! We picked leaves from a pine tree and sprayed pennygum leaves with a copper spray paint. The red frosted berries and pine kernels are also from Santa’s Warehouse.



Wreaths can be made of almost any material. I saw a lovely article in the December 2018 issue of Food and Home magazine, on how to make a wreath out of spray painted newspaper. So I thought I am going to try my hand at crocheting a Christmas wreath. I sent my mother in law, Sue, a pretty Pinterest picture, she figured out the pattern and I started crocheting.


Here is a recipe for a delicious edible strawberry and rosemary brioche “wreath” which I adapted, from a milk chocolate, hazelnut and rosemary brioche wreath, I saw it in a Food and Home Magazine. Perfect for Christmas morning breakfast or tea.

Strawberry and Rosemary Brioche Wreath


100ml milk

15ml castor sugar

2 x 10g sachets instant dry yeast

720g cake flour plus extra to dust

7.5ml fine salt

15ml rosemary leaves, finely chopped

6 eggs

240g butter, cubed and softened plus extra to serve

1 jar good quality strawberry jam


Combine the milk and castor sugar in a large jug. Add the instant dry yeast and gently mix into the milk mixture.

Combine the flour, salt, rosemary, eggs and milk mixture. Stir to incorporate for about 5 minutes.

Mix the soft butter cubes into the flour and milk mixture, little by little.

Knead until a solf dough is formed, about 10 minutes.

Place the dough in an oiled bowl, cover with a clean damp tea towel and set aside to prove in a warm place for 1 hour.

Preheat the oven to 180 degrees Celcius and line a large baking sheet with baking paper.

Roll the dough out into a large rectangle of 35cm by 30cm on a flour dusted surface.

Spread the Strawberry jam on the rectangle.

Starting with one of the longer sides, tightly roll up the dough, pinching the edges to seal. With a sharp knife, cut the roll in half lengthways, to expose the layers of dough and strawberry jam. Turn the halves, so the cut sides are facing up, then stretch them a bit.

Loosely twist the halves around each other, keeping the cut sides up.

Transfer to the baking sheet and shape into a wreath, pinching the ends together to seal.


Allow the brioche to rise, uncovered in a warm place for about 35 minutes.

Bake for 35 minutes until cooked through and golden.

Serve warm with butter, more strawberry jam, freshly whipped cream and fresh strawberries.


Please visit my Romancing the home friend’s blogs for more ideas on wreaths for Christmas.

Talia at My Shabby Shack

Ramona at Ruffles and Rust

Stacy at Sawdust and High Heels

Happy wreath making everyone!