Introduction

This Pistachio Cranberry Wreath is a stunning holiday bread filled with rich pistachio paste and tart cranberries. Its beautiful twisted shape and glossy glaze make it perfect for festive occasions or a special brunch treat.

A golden-brown braided pastry wreath sits on white parchment in a metal baking tray. The bread has multiple twisted layers revealing a bright green pistachio filling sprinkled with chopped pistachios and dotted with red dried cranberries. The outer crust is shiny and slightly crispy, while the inside looks soft and fluffy with rich, nutty textures. The tray rests on a white marbled surface with a cream-colored cloth partially under it. Some pistachio crumbs are scattered around the pastry. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (360g) King Arthur Unbleached Bread Flour
3 tablespoons (37g) granulated sugar
1 tablespoon instant yeast
1 1/8 teaspoons table salt
5 tablespoons (71g) water
3 large eggs
2 teaspoons King Arthur Pure Vanilla Extract or 1 teaspoon vanilla bean paste
9 tablespoons (127g) unsalted butter, cold; cut into tablespoons
1 cup (120g) pistachios, shelled (raw and unsalted)
5 tablespoons (62g) granulated sugar
3 tablespoons (23g) King Arthur Unbleached Bread Flour
1/8 teaspoon table salt
4 tablespoons (57g) unsalted butter
1 large egg
1/4 teaspoon almond extract, optional
3/4 cup (75g) cranberries, fresh or frozen; diced
2 teaspoons King Arthur Unbleached Bread Flour
1/2 cup (60g) pistachios, raw and unsalted, roughly chopped
1 large egg, beaten with 1 tablespoon water (egg wash)
3 tablespoons (37g) granulated sugar
3 tablespoons (43g) water, hot
1 teaspoon King Arthur Pure Vanilla Extract

Instructions

Step 1: Weigh or measure the flour by gently spooning it into a cup, then sweeping off any excess.
Step 2: In the bowl of a stand mixer with a dough hook, mix all dough ingredients except butter on medium-low speed until smooth and stretchy, about 3 to 4 minutes.
Step 3: Add the cold butter in small tablespoons, mixing fully on medium speed between additions until incorporated and dough forms a soft ball, about 10 to 15 minutes total.
Step 4: Shape the dough into a ball, place in a greased bowl, cover, and let rise 1 hour at room temperature. Then refrigerate for at least 2 hours or up to 16 hours.
Step 5: For the pistachio paste, pulse the pistachios in a food processor until finely ground. Set aside 2 to 3 tablespoons for garnish.
Step 6: Add sugar, flour, and salt to ground pistachios and pulse to combine. Add butter and pulse until pea-sized pieces remain.
Step 7: Add egg and almond extract if using, and process until smooth. Store covered in the refrigerator until ready to use, letting it warm slightly if chilled over 2 hours.
Step 8: Toss diced cranberries with flour in a small bowl and set aside.
Step 9: Line a 13″ x 18″ baking sheet with parchment. Transfer dough to a floured surface or rolling mat.
Step 10: Roll dough into a 9″ x 20″ rectangle. Spread pistachio paste evenly, leaving a 1″ margin on one long edge.
Step 11: Sprinkle cranberries over the paste, then scatter chopped pistachios on top.
Step 12: Roll dough from the filling side into a cylinder, pinch seams to seal, then gently stretch to 24″ length.
Step 13: Cut cylinder lengthwise into two 24″ strands with cut sides facing up.
Step 14: Twist strands together, keeping cut sides up, form into a circle on the baking sheet, and pinch ends to seal. Place an oven-safe ramekin in the center for shape if desired.
Step 15: Cover and let rise for 1 to 1 1/2 hours until puffy.
Step 16: Preheat oven to 350°F near the end of the rise.
Step 17: Brush the loaf with egg wash and bake 20 minutes. Remove ramekin carefully if used.
Step 18: Continue baking 12 to 16 minutes until golden and 190°F internal temperature. Tent with foil if browning too quickly.
Step 19: For the glaze, stir sugar, hot water, and vanilla until sugar dissolves.
Step 20: Brush glaze on warm bread immediately after baking, sprinkle reserved ground pistachios on top, and let cool completely before slicing.
Step 21: Store covered at room temperature for several days or freeze for longer. Reheat wrapped in foil at 350°F for 10 to 15 minutes.

Tips & Variations

Use a small offset spatula to spread pistachio paste evenly for easier assembly.
If pistachio paste chills too long, let it soften at room temperature to spread smoothly.
Fresh cranberries can be replaced with frozen; just thaw and drain excess moisture.
For a nut-free version, substitute the pistachio paste with almond or hazelnut paste, adjusting nuts accordingly.
Adding a teaspoon of almond extract in the paste enhances the nutty flavor beautifully.

Storage

Store the pistachio cranberry bread well covered at room temperature for several days. For longer storage, freeze the bread wrapped tightly. To reheat, wrap in foil and warm in a 350°F oven for 10 to 15 minutes to regain freshness and softness.

How to Serve

The image shows a golden-brown braided wreath bread on a white baking sheet lined with slightly browned parchment paper, resting on a white marbled surface. The bread features multiple thick, twisted layers filled with a green pistachio paste mixed with small red dried fruit pieces, giving contrast to the shiny, glazed crust. The pistachio filling looks slightly crumbly and is spread unevenly along each twisted layer, with some crushed pistachios sprinkled on top and around the wreath. In the background, the edge of two white plates stacked and a beige cloth with frayed edges are visible, with some wooden beads nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pistachio paste ahead of time?

Yes, the pistachio paste can be made up to 5 days in advance and stored covered in the refrigerator. Let it sit at room temperature for 10 to 15 minutes before using to make it easier to spread.

What if I don’t have instant yeast?

You can substitute active dry yeast, but you’ll need to activate it in warm water with a pinch of sugar before mixing into the dough. This will add some extra time to the process due to proofing.