Pistachio Cranberry Wreath Bread
This Pistachio Cranberry Wreath Bread combines festive red cranberries and green pistachios in a soft, golden dough kissed with orange zest. With its beautiful braided shape and irresistible aroma, this bread is the perfect holiday centerpiece or edible gift, a showstopper that's as delicious as it looks.
Equipment
- Large mixing bowl
- Wooden spoon or stand mixer with dough hook
- Rolling Pin
- Sharp knife or bench scraper
- Parchment-lined baking sheet
- Pastry brush
- Cooling rack
- Small saucepan (for glaze)
Ingredients
For the Dough:
- 3 ½ cups bread flour plus extra for dusting
- 2 ¼ teaspoons active dry yeast 1 packet
- ½ cup warm milk about 100°F / 38°C
- 3 tablespoons granulated sugar
- 2 large eggs room temperature
- 4 tablespoons unsalted butter softened
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- Zest of 1 orange
For the Filling:
- ¾ cup shelled pistachios chopped
- ½ cup dried cranberries
- ¼ cup brown sugar
- 3 tablespoons melted butter
- ½ teaspoon cinnamon
For the Glaze:
- ¼ cup orange juice
- 2 tablespoons sugar
Optional:
- powdered sugar or thin vanilla icing for drizzling
Instructions
- Activate the Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until frothy.
- Make the Dough: In a large bowl, mix flour, salt, orange zest, eggs, butter, and the activated yeast mixture. Knead for about 8-10 minutes (or 5 minutes in a mixer) until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Prepare the Filling: Combine chopped pistachios, cranberries, brown sugar, cinnamon, and melted butter in a small bowl.
- Shape the Wreath: Roll out the dough into a rectangle (10x18 inches). Spread filling evenly, roll tightly into a log, and cut lengthwise down the center. Twist the halves with the cut sides up and shape into a wreath, tucking ends underneath.
- Second Rise: Cover the wreath and let rest for 30-45 minutes while preheating the oven to 350°F (175°C).
- Bake: Brush with egg wash and bake for 25-30 minutes, until golden brown. Rotate halfway through for even baking.
- Glaze: Simmer orange juice and sugar until slightly thickened, then brush over warm bread. Optional: sprinkle with pistachios and cranberries, dust with powdered sugar before serving.
- Serve & Store: Slice once cooled. Store wrapped at room temperature for 2 days or freeze up to 1 month.
Notes
Nutritional Information (Per Serving, Estimated, 1/12 of loaf)
- Calories: 270 kcal
- Carbohydrates: 36g
- Protein: 6g
- Fat: 11g
- Saturated Fat: 4g
- Sugar: 12g
- Sodium: 180mg
- Fiber: 2g
