Description
An irresistible festive treat, the Cranberry Pistachio Babka Bread Wreath is a delightful combination of sweet, nutty flavors and a beautiful presentation, perfect for gatherings.
Ingredients
Scale
- 3 cups bread flour (420g), plus more if needed
- 5 tablespoons granulated sugar
- 5 tablespoons water (room temperature)
- 1 tablespoon instant yeast
- 2 teaspoons vanilla extract
- ½ to 1 teaspoon orange zest (optional)
- ½ teaspoon orange extract (optional)
- 1 teaspoon salt
- 3 large eggs
- 9 tablespoons unsalted butter (cold)
- 1 teaspoon ground cinnamon (optional)
- 1 cup unsalted shelled pistachios (120 grams, or nut of choice)
- 9 tablespoons granulated sugar
- 3 tablespoons bread flour
- 1 teaspoon fine sea salt
- 6 tablespoons unsalted butter (very cold)
- 1 large egg
- ¾ teaspoon vanilla extract (clear is preferable)
- 1 cup cranberries (fresh or frozen)
- 1 tablespoon bread flour
- ¼ to ½ cup unsalted shelled pistachios (coarsely chopped, optional)
- 1 large egg or egg white (for egg wash, optional)
- 1 tablespoon water (for egg wash)
- 3 tablespoons granulated sugar (for glaze, optional)
- 3 tablespoons water (hot, for glaze)
- 1 teaspoon honey (for glaze)
- 1 teaspoon vanilla extract (for glaze)
- 1 cup white chocolate chips (quality, e.g., Ghirardelli)
- 2 to 3 teaspoons coconut oil (more/less for desired consistency)
Instructions
- Combine flour, sugar, water, yeast, vanilla, orange zest and orange extract (if using), salt and eggs in the bowl of a stand mixer fitted with a dough hook. Mix on low speed for about 4 minutes, just until the dough comes together.
- Add the butter one tablespoon at a time along with the cinnamon, if using. Continue mixing on low speed for about 10 minutes.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rest at room temperature for about 1 to 1 ½ hours until puffy.
- Prepare the pistachio paste by adding pistachios to a food processor and pulse until roughly crumbled. Then add to a bowl with sugar, flour, salt, cold butter, egg, and vanilla extract. Mash together with a fork.
- After preparing the pistachio paste, assemble the dough by rolling it out, spreading the pistachio paste, and layering the cranberries and chopped pistachios (if using).
- Shape the assembled dough into a wreath and place on a baking sheet. Allow to rise briefly again, if necessary.
- Preheat the oven and apply the egg wash on top of the wreath.
- Bake in the oven until golden brown and cooked through.
- Prepare the optional glaze by combining sugar, hot water, honey, and vanilla. Drizzle over the warm wreath.
- For white chocolate drizzle, melt the chocolate with coconut oil and drizzle over the cooled wreath before serving.
Notes
- Ensure that the butter is very cold when making the pistachio paste for the best texture.
- The dough should feel smooth and buttery – not wet or dry.
- This wreath can be made a day ahead and served warm or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Baking, Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg