Description
This delicious pistachio and cranberry wreath is a delightful treat perfect for any occasion.
Ingredients
Scale
- ½ cup granulated sugar
- zest from 1 lemon
- 4 ½ to 5 cups all-purpose flour
- 1 ¼ teaspoons instant yeast
- ½ teaspoon salt
- 3 large eggs
- ½ cup whole milk
- 1 ¼ butter (room temperature, cut into cubes)
- 2 ounces white chocolate
- 1 ½ tablespoons heavy cream
- 6 tablespoons pistachio paste
- 5 tablespoons mascarpone cheese
- salt (to taste)
- ½ cup chopped Pistachios (lightly roasted)
- ½ cup dried cranberries
- ¼ cup water
- ½ cup granulated sugar
Instructions
- Add the sugar and lemon zest to a small dish and with your fingers, rub together until well blended and the sugar is moist.
- In the bowl of a stand mixer with the beater attachment, add 4 ½ cups of flour, lemon sugar, yeast and salt and mix on low speed for 1 minute to combine.
- Add the eggs and milk and mix on low speed for 30 seconds. Increase the speed to medium and mix for 5 minutes, until the dough comes together (it will look dry and shaggy at first; that’s OK). If it looks wet and sticky, add more flour, a little at a time.
- Switch to the dough hook and begin adding the butter a few cubes at a time, until all the butter has been incorporated into the dough. Continue kneading on medium speed for a full 10 minutes, until the dough is smooth, elastic and shiny.
- Transfer the dough to a large, oiled bowl and turn to coat. Cover with plastic wrap and let rise in a warm spot until puffy, about 1½ to 2 hours.
- In a double boiler set over simmering water, melt the white chocolate and the cream, stirring occasionally until smooth.
- Scoop the pistachio paste into the bowl of a mini-food processor or a blender and process until smooth. Stop the motor, do not remove the paste.
- Pour the melted chocolate into the food processor with the pistachio paste and process until combined. Stop the motor and allow to cool for a few minutes, then add the mascarpone cheese, process until fully incorporated and smooth. Taste the pistachio cream and stir in a pinch of salt or to taste.
- Divide the dough into two equal portions. On a lightly floured work surface, roll one of the dough portions into a 15” x 11” rectangle.
- Spread the rolled dough with one portion of pistachio filling mixture, leaving a ½” border around the edges. Sprinkle ¼ cup of the chopped pistachios over the surface of the filling. Distribute half of the dried cranberries over the filling. Brush a little water on the long edge of the rectangle that is farthest away from you.
- Beginning with the long side of the rectangle closest to you, roll the dough into a log. Press to seal the roll at the far end where it is moistened with water. Use your hands to gently shape and even out the roll.
- Place the roll seam-side down and with a serrated knife, trim ¾” of of each end of the roll. Gently cut the roll in half lengthwise.
- With the cut sides facing up, gently alternate crossing the sections over each other to form a two-strand braid. Place the braid on the prepared parchment paper-lined baking sheet. Roll out the remaining portion of dough and repeat the process with a second braid and place on the baking sheet.
- Gently shape the two sections together to form a circle and braiding the ends together. Cover the baking sheet with oiled plastic wrap and allow to rise in a warm area for about 1 ½ to 2 hours until slightly puffy.
- Preheat the oven to 375°F.
- Remove the plastic wrap and bake on the center rack for 28–32 minutes, rotating the pan halfway through. The wreath is done when deeply golden and a thermometer inserted into the center reads 190–195°F.
- While the wreath is baking, place the water and sugar in a small saucepan set over medium heat. Bring the mixture to a simmer while stirring constantly and cook for 2-3 minutes until the sugar is completely dissolved. Apply the glaze to the babka as soon as it is removed from the oven.
- Slide the parchment paper with the wreath on it, from the sheet pan to a cooling rack and allow to cool completely then transfer the babka wreath to a serving platter and garnish with rosemary sprigs and fresh cranberries.
Notes
- For best results, ensure your butter is at room temperature before adding it to the dough.
- This recipe can be prepared a day in advance; simply cover the shaped wreath and refrigerate overnight before the final rise and baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 250
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg