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Cranberry Pistachio Babka Bread Wreath

A festive and beautifully braided babka bread wreath filled with tart cranberries and crunchy pistachios, perfect for holiday celebrations or special occasions.

  • Total Time: 2 hours 45 minutes
  • Yield: 10 1x

Ingredients

Scale
  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon salt
  • 3/4 cup whole milk, warmed
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh or dried cranberries
  • 1/2 cup shelled pistachios, roughly chopped
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter, softened (for filling)
  • 1 egg, beaten (for egg wash)
  • Powdered sugar for dusting (optional)

Instructions

  1. In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5-10 minutes until foamy.
  2. Add flour, sugar, salt, melted butter, eggs, and vanilla extract to the yeast mixture. Mix until a dough forms.
  3. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
  4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours or until doubled in size.
  5. In a small bowl, mix brown sugar, cinnamon, softened butter, cranberries, and pistachios to make the filling.
  6. Roll out the dough into a large rectangle about 12×16 inches.
  7. Spread the filling evenly over the dough, leaving a small border around the edges.
  8. Roll the dough tightly from the long side into a log.
  9. Using a sharp knife, cut the log lengthwise down the middle to expose the filling layers.
  10. Twist the two halves together, keeping the cut sides facing up.
  11. Form the twisted dough into a circle and pinch the ends together to seal.
  12. Place the wreath on a parchment-lined baking sheet, cover, and let rise for another 30-45 minutes.
  13. Preheat the oven to 350°F (175°C). Brush the wreath with beaten egg.
  14. Bake for 30-35 minutes or until golden brown and cooked through.
  15. Let cool on a wire rack, then dust with powdered sugar if desired before serving.

Notes

For best results, use fresh cranberries for a tart contrast or dried cranberries for a sweeter flavor. The dough can be made a day ahead and refrigerated overnight for enhanced flavor. Serve slightly warm for a soft texture and enhanced aroma.

  • Author: Sophie Lane
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Method: Breakfast, Brunch, Dessert
  • Cuisine: Jewish/European

Nutrition

  • Calories: 320
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 7g
  • Cholesterol: 55mg