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Pistachio Babka Wreath Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 26 reviews
  • Author: Bara
  • Prep Time: 30 minutes
  • Cook Time: 32 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 12 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: Jewish

Description

This Pistachio Babka Wreath is a beautifully braided, golden-baked bread filled with a luscious pistachio and white chocolate cream, accented with chopped pistachios and dried cranberries. The dough is enriched with eggs, butter, and mascarpone, creating a soft, tender crumb that pairs perfectly with the nutty sweet filling. Finished with a shiny sugar glaze and garnished with rosemary and fresh cranberries, this festive dessert is ideal for special occasions or holiday celebrations.

Ingredients

Dough

  • ½ cup granulated sugar (100 grams)
  • Zest from 1 lemon
  • 4 ½ to 5 cups all-purpose flour (540 to 500 grams)
  • 1 ¼ teaspoons instant yeast (1 packet or 7 grams)
  • ½ teaspoon salt
  • 3 large eggs
  • ½ cup whole milk
  • 1 ¼ cups butter, room temperature, cut into cubes

Pistachio Filling

  • 2 ounces white chocolate (43 grams)
  • 1 ½ tablespoons heavy cream
  • 6 tablespoons pistachio paste (96 grams)
  • 5 tablespoons mascarpone cheese (75 grams)
  • Salt, to taste
  • ½ cup chopped pistachios, lightly roasted
  • ½ cup dried cranberries

Glaze

  • ¼ cup water
  • ½ cup granulated sugar

Garnish

  • Rosemary sprigs
  • Fresh cranberries

Instructions

  1. Prepare Lemon Sugar: In a small dish, combine granulated sugar and lemon zest. Rub with your fingers until the sugar is moist and fragrant.
  2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with a beater attachment, add 4 ½ cups of flour, lemon sugar, instant yeast, and salt. Mix on low speed for 1 minute to combine.
  3. Add Wet Ingredients: Add eggs and milk to the dry ingredients. Mix on low speed for 30 seconds, then increase to medium speed and continue mixing for 5 minutes until the dough begins to come together. If it appears sticky, gradually add more flour.
  4. Knead Dough with Butter: Switch to the dough hook attachment. Gradually add butter cubes while kneading on medium speed for 10 minutes until the dough is smooth, elastic, and shiny.
  5. First Proof: Transfer dough to a large oiled bowl, turning to coat it in oil. Cover with plastic wrap and let rise in a warm spot until puffy, about 1½ to 2 hours.
  6. Make Pistachio Filling: Set up a double boiler with simmering water. Melt white chocolate and heavy cream together, stirring until smooth. In a mini food processor or blender, process pistachio paste until smooth, then add melted chocolate mixture and blend until combined. Cool slightly, then add mascarpone cheese and blend until smooth and fully incorporated. Season with salt to taste.
  7. Roll Dough: Divide dough into two equal portions. On a lightly floured surface, roll one portion into a 15” x 11” rectangle.
  8. Spread Filling: Evenly spread half of the pistachio filling over the dough, leaving a ½ inch border around the edges. Sprinkle with ¼ cup chopped pistachios and half of the dried cranberries. Brush water along the long edge farthest from you.
  9. Form Log: Starting from the long side closest to you, roll the dough tightly into a log. Press and seal the edge moistened with water. Shape and even out the roll gently with your hands.
  10. Trim and Slice: Place the roll seam-side down. Trim ¾ inch from each end with a serrated knife. Then carefully cut the roll in half lengthwise.
  11. Braid: With the cut sides facing up, alternate crossing the two halves over each other to form a two-strand braid. Transfer the braid onto a parchment-lined baking sheet.
  12. Repeat with Second Portion: Roll out the second dough portion and repeat the filling, rolling, trimming, slicing, and braiding steps. Place second braid on the baking sheet.
  13. Shape Wreath: Gently bring the two braided sections together to form a circle, braiding the ends to join them. Cover the baking sheet with oiled plastic wrap and let the wreath rise in a warm place for 1½ to 2 hours until slightly puffy.
  14. Preheat Oven: Preheat oven to 375°F (190°C).
  15. Bake: Remove plastic wrap and bake on the center rack for 28–32 minutes, rotating halfway through. The babka is done when it turns deep golden and an instant-read thermometer inserted into the center registers 190–195°F.
  16. Prepare Glaze: While baking, combine water and sugar in a small saucepan over medium heat. Stir constantly and bring to a simmer. Cook for 2-3 minutes until sugar dissolves completely.
  17. Glaze Babka: Brush the hot babka with the warm sugar glaze immediately after removing it from the oven.
  18. Cool and Garnish: Transfer the babka with parchment paper to a cooling rack and let cool completely. Transfer to a serving platter and garnish with rosemary sprigs and fresh cranberries.

Notes

  • The pistachio paste can be found in specialty stores or online; you may substitute with finely ground pistachios blended with a bit of butter or cream.
  • Ensure all ingredients, especially butter and eggs, are at room temperature for optimal dough texture.
  • Use a serrated knife to cleanly trim and slice the dough log without compressing it.
  • Letting the dough rise in a warm, draft-free area is key for good volume and texture.
  • The glaze helps keep the babka moist and adds a shiny sweet finish.
  • Store leftovers wrapped in plastic at room temperature for 2 days or freeze slices for longer storage.

Find it online: https://yumbara.com/pistachio-babka-wreath-recipe/