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Pistachio Cranberry Wreath Recipe

★★★★★

4.8 from 122 reviews
  • Author: Harry
  • Total Time: 4 hours 30 minutes (including rising and chilling time)
  • Yield: 1 large wreath, approximately 12 servings 1x

Description

This delightful Pistachio Cranberry Wreath is a beautifully twisted, festive bread featuring a rich pistachio paste and tart cranberries, enveloped in a soft, buttery dough. Ideal for holiday gatherings or special occasions, it combines crunchy pistachios and juicy cranberries within a tender, aromatic bread, finished with a subtle vanilla glaze and extra pistachio garnish for a stunning presentation.

Ingredients

Scale

Dough

  • 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

Pistachio Paste

  • 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)

Filling and Assembly

  • 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)

Glaze and Garnish

  • 3 tablespoons (37g) granulated sugar
  • 3 tablespoons (43g) hot water
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 2 to 3 tablespoons reserved ground pistachios (from pistachio paste preparation)

Instructions

  1. Prepare the dough: Weigh or spoon the flour into a stand mixer bowl fitted with a dough hook. Mix together the flour, sugar, yeast, salt, water, eggs, and vanilla extract on medium-low speed until a smooth, stretchy dough forms and it cleans the sides of the bowl, about 3-4 minutes.
  2. Incorporate butter: Gradually add cold butter, 1 to 2 tablespoons at a time, mixing on medium speed until fully incorporated before adding more. Continue for about 10-15 minutes total until the dough is soft and smooth. Scrape the bowl as needed.
  3. First rise and chilling: Shape dough into a ball, place in a greased bowl, cover, and let rise at room temperature for 1 hour. Then refrigerate for at least 2 hours or up to 16 hours to chill the butter and firm the dough.
  4. Make pistachio paste: Pulse 1 cup pistachios in a food processor until finely ground. Reserve 2-3 tablespoons for garnish. Add sugar, flour, and salt and pulse to combine. Add butter and pulse until pea-sized bits remain. Add egg and almond extract, process until smooth. Chill paste until use.
  5. Prepare filling: Toss diced cranberries with 2 teaspoons flour in a small bowl and set aside.
  6. Roll out dough: On a lightly floured surface or rolling mat, roll dough into a 9″ x 20″ rectangle.
  7. Spread filling: Evenly spread pistachio paste over dough, leaving a 1″ bare margin on one long side. Sprinkle cranberries and chopped pistachios on top.
  8. Form twist: Roll dough into a cylinder starting from the filling-covered side, pinch seams to seal. Gently stretch roll to 24″. Cut lengthwise into two 24″ strands exposing the filling sides. Twist strands over each other, forming a wreath.
  9. Shape and second rise: Transfer twist to a parchment-lined 13″x18″ baking sheet, form into a circle and pinch ends together. Optionally place a 3 1/2″ oven-safe ramekin in the center for shape. Cover and let rise 1 to 1 1/2 hours until puffy.
  10. Preheat oven and bake: Preheat oven to 350°F. Brush bread with egg wash and bake 20 minutes. Remove ramekin carefully if used.
  11. Continue baking: Return bread to oven and bake 12 to 16 more minutes until golden and internal temp reaches 190°F. Tent with foil if browning too fast.
  12. Make glaze: Mix sugar, hot water, and vanilla in a small bowl until sugar dissolves.
  13. Glaze and garnish: Brush glaze over warm bread just out of the oven, then immediately sprinkle reserved ground pistachios on top. Cool completely before slicing.
  14. Storage: Store loaf covered at room temperature for several days or freeze for longer storage. Reheat wrapped in foil at 350°F for 10 to 15 minutes until warm.

Notes

  • Ensure butter is cold when incorporating into the dough for the best laminated texture.
  • Use parchment paper on the baking sheet to prevent sticking.
  • The pistachio paste can be made up to 5 days ahead; bring it to room temperature before spreading.
  • If using frozen cranberries, thaw and drain excess moisture before using.
  • Check internal temperature with a digital thermometer to ensure bread is thoroughly baked.
  • Keep an eye on the bread during baking; tent with foil if browning too quickly.
  • Prep Time: 30 minutes
  • Cook Time: 36 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Keywords: pistachio bread, cranberry bread, holiday bread, twisted bread wreath, pistachio cranberry wreath, festive bread, brioche style bread

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Find it online: https://dishesbyharry.com/pistachio-cranberry-wreath-recipe/