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Cranberry Pistachio Babka Bread Wreath Recipe

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4.1 from 12 reviews

This Cranberry Pistachio Babka Bread Wreath is a festive and flavorful braided bread perfect for holiday celebrations or special occasions. Featuring a tender, buttery dough enriched with cinnamon, and filled with a luscious pistachio paste, tart cranberries, and crunchy nuts, this bread wreath is both beautiful and delicious. Finished with a shiny egg wash, a sweet honey-vanilla glaze, and drizzled white chocolate, it offers a perfect balance of textures and flavors that will impress family and friends.

  • Author: Chef
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 3 hours 20 minutes
  • Yield: 9 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Jewish/Ashkenazi-inspired

Ingredients

Babka Dough

  • 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)

Pistachio Paste

  • 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 preferred)

Assembly

  • 1 cup cranberries (fresh or frozen; frozen recommended)
  • 1 tablespoon bread flour
  • ¼ to ½ cup unsalted shelled pistachios or nut of choice (coarsely chopped, optional)
  • 1 large egg (or egg white)
  • 1 tablespoon water

Glaze

  • 3 tablespoons granulated sugar
  • 3 tablespoons water (hot)
  • 1 teaspoon honey
  • 1 teaspoon vanilla extract

White Chocolate Drizzle

  • 1 cup white chocolate chips (quality, e.g., Ghirardelli)
  • 2 to 3 teaspoons coconut oil (or any mild oil like canola, for desired consistency)

Instructions

  1. Babka Dough Preparation: In the bowl of a stand mixer fitted with a dough hook, combine bread flour, sugar, water, instant yeast, vanilla extract, optional orange zest and extract, salt, and eggs. Mix on low speed for about 4 minutes until the dough just comes together. Avoid increasing speed to prevent the dough becoming too wet.
  2. Incorporate Butter and Cinnamon: Add cold unsalted butter one tablespoon at a time along with the cinnamon if using. Continue mixing on low speed for about 10 minutes. If the dough sticks to the bottom of the bowl after adding butter and cinnamon, remove it and finish kneading by hand on a floured surface, adding a small amount of flour if necessary. The dough should feel smooth and buttery but not wet or dry.
  3. First Proof: 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 1 to 1 ½ hours until puffy but not doubled in size.
  4. Prepare Pistachio Paste: Pulse pistachios in a food processor a few times until roughly crumbled, taking care not to over-process to avoid releasing oils. Transfer pistachios to a bowl and combine with sugar, bread flour, salt, very cold butter, egg, and vanilla extract. Mash together with a fork until the butter remains in small chunky pieces and the mixture forms a paste. Chill if made early.
  5. Prepare Cranberries: Toss cranberries with the bread flour in a medium bowl to coat and set aside. Using frozen cranberries is recommended for better shape retention during baking.
  6. Prepare Egg Wash: In a small bowl, beat together one egg and one tablespoon of water. Set aside for later use.
  7. Roll Out Dough: After the dough has finished rising, gently place it onto a lightly floured surface. Roll into a rectangle about 9×18 inches in size.
  8. Assemble Filling: Spread the pistachio paste evenly over the dough, leaving a border along the edges free for sealing. Sprinkle the coated cranberries and most of the coarsely chopped pistachios over the paste, reserving some pistachios for garnishing after baking.
  9. Form the Babka: Starting at the long edge, tightly roll the dough into a log. Seal the edge by pinching firmly to prevent filling leaks. Roll the log gently until about 24 inches long.
  10. Cut and Twist: Using a sharp knife, slice the log lengthwise through the center to create two strands. Turn the cut sides upwards and carefully twist the two strands together, laying one over the other until braided. Form the twisted dough into a wreath shape, joining the ends and pinching to seal. Place the wreath onto a baking sheet lined with parchment paper. Optionally, use a greased small ramekin in the center to maintain shape.
  11. Second Proof: Cover the wreath loosely with a towel and let it rest for about 1 hour at room temperature. Avoid over-proofing, which can lead to difficult baking.
  12. Preheat Oven: Set your oven to 350°F (175°C) and position the rack to a medium-low level to prevent over-browning.
  13. Apply Egg Wash and Bake First Stage: Brush the wreath evenly with the egg wash. Bake for about 20 minutes. After this time, carefully remove the wreath from the oven and remove the ramekin if used.
  14. Bake Second Stage: Return the wreath to the oven to finish baking until fully cooked through. The ideal internal temperature is about 200°F (93°C). Watch closely to prevent excessive browning; tent with foil after 20 minutes if needed.
  15. Prepare and Apply Glaze: While baking, mix granulated sugar, hot water, honey, and vanilla extract to make the glaze. Once the bread is done, remove it from the oven and immediately brush the glaze over the top.
  16. Garnish and Finish: Sprinkle reserved pistachios over the glaze. Melt white chocolate chips with coconut oil gently and drizzle over the cooled or slightly warm bread for an elegant finish.
  17. Optional Decoration: Add a ribbon or bow around the center where the two dough strands are twisted to enhance presentation for gifting or holiday display.

Notes

  • Use frozen cranberries for better texture and less juice leakage during baking.
  • Keep pistachio butter very cold to maintain paste texture and prevent it from becoming watery.
  • When kneading dough, do not add too much flour to keep the dough buttery and tender.
  • Monitor the bread during baking to avoid over-browning due to the twisted shape.
  • Removing the ramekin mid-baking helps the wreath maintain a consistent shape without burning the center.
  • The egg wash gives the bread a beautiful glossy finish.
  • For greener pistachio paste, peel pistachios to remove brown skins before processing.
  • Adjust coconut oil amount in the white chocolate drizzle to reach desired consistency.
  • Ribbon decoration is optional but adds a festive touch for holidays or gifting.

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