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Cranberry Pistachio Babka Bread Wreath Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 1 large wreath (8-10 servings)
  • Category: Bread
  • Method: Baking
  • Cuisine: Jewish Eastern European
  • Diet: Vegetarian

Description

This Cranberry Pistachio Babka Bread Wreath is a festive, beautifully braided sweet bread featuring a tender, rich dough filled with a luscious pistachio paste and tart cranberries. Perfect for holiday celebrations, this aromatic bread combines the crunch of pistachios with the juicy pop of cranberries, finished with a shiny glaze and optional white chocolate drizzle for an elegant touch.

Ingredients

Scale

For the Babka Dough

  • 3 cups bread flour
  • 1/4 cup granulated sugar
  • 1 cup room-temperature water
  • 2 1/4 teaspoons instant yeast (one packet)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1/2 teaspoon salt
  • 7 tablespoons cold unsalted butter, cut into tablespoons

For the Pistachio Paste

  • 1 cup shelled pistachios
  • 1/4 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons cold unsalted butter
  • 1 large egg
  • 1 teaspoon vanilla extract

For Assembly

  • 1 cup fresh or frozen cranberries
  • 1 teaspoon all-purpose flour (for tossing cranberries)
  • 1/4 cup chopped pistachios (optional, for extra crunch)

Optional Finishing Touches

  • 1 egg (for egg wash)
  • 1/4 cup sugar glaze (made from sugar, warm water, honey, and vanilla)
  • 2 tablespoons white chocolate, melted with 1 teaspoon coconut or neutral oil for drizzle

Instructions

  1. Prepare the Babka Dough: In a large mixing bowl or stand mixer fitted with a dough hook, combine the bread flour, sugar, salt, instant yeast, water, eggs, vanilla extract, and orange zest. Mix on low speed until a cohesive dough forms, about 2-3 minutes. Gradually add the cold butter, one tablespoon at a time, mixing slowly and incorporating fully before adding the next. Continue kneading for about 10 minutes until the dough is smooth, elastic, and slightly shiny. It should feel rich and soft to the touch. Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise in a warm spot for 1 to 1.5 hours or until puffy and slightly risen.
  2. Make the Pistachio Paste: While the dough is rising, add the shelled pistachios to a food processor and pulse until they are roughly crumbled but still have texture. Transfer to a bowl and stir in the sugar, flour, salt, cold butter pieces, egg, and vanilla extract. Use a fork to mash and combine into a thick, cohesive paste. Place in the fridge if the paste becomes too soft to handle.
  3. Assemble the Wreath: Once the dough has risen, turn it out onto a lightly floured surface and roll it into a large rectangle approximately 9 by 18 inches. Spread the pistachio paste evenly over the dough, leaving about a 1/2-inch border on all edges. Toss the cranberries with a teaspoon of flour to prevent bleeding and scatter them across the pistachio layer, along with any chopped pistachios if using. Starting from one long edge, roll the dough tightly into a log and pinch the seam to seal. Cut the roll lengthwise down the middle to reveal the layers of filling. With the cut sides facing up, twist the two strands together, then form a circle by pinching the ends to seal the wreath shape. Cover and let rest for about 1 hour to rise again.
  4. Bake and Finish: Preheat the oven to 350°F (175°C). Beat the egg for the egg wash and brush it gently over the surface of the wreath for a glossy golden finish. Bake for about 20 minutes, then continue baking until the bread is cooked through and deeply golden, approximately another 15-20 minutes depending on your oven. Remove from the oven and let cool slightly on a wire rack. While still warm, brush the bread generously with the prepared sugar glaze made from sugar, warm water, honey, and vanilla. Optionally, melt white chocolate with coconut or neutral oil and drizzle it decoratively over the cooled wreath for an elegant touch.

Notes

  • Make sure the water for the dough is room temperature to properly activate the yeast without killing it.
  • Cold butter is key to achieving a tender yet structured dough; add gradually to ensure it incorporates without melting.
  • Tossing cranberries in flour helps prevent their color from bleeding excessively into the dough during baking.
  • You can prepare the pistachio paste a day ahead and keep it refrigerated to deepen flavor.
  • Use fresh cranberries for the best texture, but frozen can work if thawed and well-drained.
  • Let the babka cool slightly before applying the glaze for the best shine and adhesion.
  • White chocolate drizzle is optional but adds a lovely festive look and extra sweetness.

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Find it online: https://fastflavorkitchen.com/cranberry-pistachio-babka-bread-wreath-recipe/