Description
This Cranberry Pistachio Babka Bread Wreath is a stunning holiday centerpiece—soft, buttery dough swirled with pistachio paste, tart cranberries, and topped with a glossy glaze or white chocolate drizzle. Perfect for festive mornings or gifting!
Ingredients
For the Babka Dough:
- 3 cups bread flour (420g), plus more as needed
- 5 tablespoons granulated sugar
- 5 tablespoons water, room temperature
- 1 tablespoon instant yeast
- 2 teaspoons vanilla extract
- ½–1 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)
For the Pistachio Paste:
- 1 cup unsalted shelled pistachios (120g, 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 preferred)
For Assembly:
- 1 cup cranberries (fresh or frozen, frozen preferred)
- 1 tablespoon bread flour
- ¼–½ cup unsalted shelled pistachios (optional, coarsely chopped)
Optional Egg Wash:
- 1 large egg or egg white
- 1 tablespoon water
Optional Glaze:
- 3 tablespoons granulated sugar
- 3 tablespoons hot water
- 1 teaspoon honey
- 1 teaspoon vanilla extract
Optional White Chocolate Drizzle:
- 1 cup white chocolate chips (quality brand like Ghirardelli)
- 2–3 teaspoons coconut oil (or canola oil, for consistency)
Instructions
- Make the dough: In a large bowl or stand mixer, combine flour, sugar, yeast, and salt. Add eggs, water, vanilla, and orange zest/extract (if using). Mix until a rough dough forms.
- Incorporate butter: Gradually add cold butter cubes, one tablespoon at a time, kneading until smooth and elastic (about 10–12 minutes). Dough will be soft but not sticky.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1–2 hours. Then refrigerate 30 minutes to make it easier to roll.
- Prepare pistachio paste: Pulse pistachios, sugar, flour, and salt in a food processor. Add butter and blend until crumbly. Add egg and vanilla; process until a spreadable paste forms.
- Roll out the dough: On a lightly floured surface, roll dough into a 12×18-inch rectangle.
- Assemble: Spread pistachio paste evenly over dough, leaving a ½-inch border. Toss cranberries with 1 tablespoon flour and sprinkle over paste. Add chopped pistachios if using.
- Shape into wreath: Roll tightly from the long side into a log. Slice in half lengthwise to expose the layers. Twist the halves together, then form into a circular wreath and pinch ends to seal.
- Second rise: Place wreath on parchment-lined baking sheet. Cover and let rise 30–45 minutes, until puffy.
- Egg wash & bake: Brush with egg wash if desired. Bake at 350°F (175°C) for 30–35 minutes, until golden brown and cooked through.
- Glaze (optional): Combine sugar, hot water, honey, and vanilla; brush over warm babka.
- White chocolate drizzle (optional): Melt white chocolate with oil in 20-second microwave bursts, stirring until smooth. Drizzle over cooled wreath before serving.
Notes
- For a deeper flavor, refrigerate dough overnight before shaping and baking.
- Frozen cranberries hold their shape better than fresh when baked.
- This babka freezes beautifully—wrap tightly and store up to 2 months.
- Prep Time: 2 hours (including rising time)
- Cook Time: 35 minutes
- Category: Bread, Dessert
- Method: Bake
- Cuisine: European, Holiday