Delight in a unique cranberry pistachio babka bread wreath thats perfect for festive gatherings Easy recipe for a stunning dessert 154 chars
Ingredients
Scale
4 cups of all-purpose flour
1/4 cup of granulated sugar
1/2 teaspoon of salt
1 packet (2 1/4 teaspoons) of active dry yeast
1/2 cup of whole milk, warmed (about 110°F)
1/4 cup of unsalted butter, melted
2 large eggs
1 cup of fresh or frozen cranberries, chopped
1 cup of chopped pistachios
1/2 cup of brown sugar
1 teaspoon of cinnamon
1 tablespoon of lemon zest, freshly grated
1 egg, beaten (for egg wash)
Instructions
In a small bowl, combine the warm milk and sugar. Stir in the yeast and let it sit for about 10 minutes until foamy.
In a large mixing bowl, combine the flour and salt. Create a well in the center and add the yeast mixture, melted butter, and eggs. Mix until a dough begins to form.
Turn the dough onto a floured surface, kneading for about 10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, mix together the chopped cranberries, pistachios, brown sugar, cinnamon, and lemon zest in a bowl.
Once the dough has risen, punch it down gently. Roll it out into a rectangle about 1/4 inch thick. Spread the filling evenly over the dough, leaving a small border around the edges. Roll it up tightly into a log.
Cut the log in half lengthwise and twist the two halves together. Form it into a wreath shape on a greased baking sheet.
Cover the wreath and let it rise for another 30 minutes.
Preheat your oven to 350°F (175°C). Brush the wreath with the beaten egg.
Bake for about 30-35 minutes or until golden brown and hollow sounding when tapped.
Allow it to cool slightly, then slice and serve.
Notes
A festive and delicious cranberry pistachio babka bread wreath, perfect for holiday gatherings and celebrations. This recipe beautifully combines tart cranberries and creamy pistachios for a delightful treat.
