Pistachio Cranberry Wreath

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

This pistachio cranberry bread starts with a tender, buttery dough and is filled with smooth pistachio paste, tart cranberries, and crunchy pistachios. It’s rolled and cut before being twisted into a large wreath shape, making it a perfect, festive centerpiece for any table.

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PREP 45 mins
BAKE 32 to 36 mins
TOTAL 5 hrs 45 mins

Dough

3 cups (360g) King Arthur Unbleached Bread Flour

3 tablespoons (37g) granulated sugar

1 tablespoon instant yeast

1 ⅛ 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, raw and unsalted

5 tablespoons (62g) granulated sugar

3 tablespoons (23g) King Arthur Unbleached Bread Flour

⅛ teaspoon table salt

4 tablespoons (57g) unsalted butter

1 large egg

¼ teaspoon almond extract, optional

Assembly

¾ cup (75g) cranberries, fresh or frozen; diced

2 teaspoons King Arthur Unbleached Bread Flour

½ cup (60g) pistachios, raw and unsalted, roughly chopped

1 large egg, beaten with 1 tablespoon water (egg wash)

Glaze

3 tablespoons (37g) granulated sugar

3 tablespoons (43g) water, hot

1 teaspoon King Arthur Pure Vanilla Extract

Directions at kingarthurbaking.com

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