This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Our pistachio babka wreath is made for the moments when you want your baking to feel special. Twisted into a golden ring and filled with pistachio cream and cranberries, it’s equal parts beautiful and rich. Shaped like a wreath, it earns its place on a holiday table. It’s festive, shareable, and a little more celebratory than your usual sweet bread.
Here’s Why This Babka Wreath Recipe Works
Wreath shape, better texture: Twisting and shaping into a ring means more exposed edges, which bake up crisp and golden.
Pistachio paste + mascarpone = next-level filling: The combo is smooth, nutty, and just rich enough. White chocolate adds sweetness without overpowering the pistachio.
Double braid for maximum drama: Two filled braids get twined together into a wreath, giving every bite a spiral of filling and tender crumb.
Simple glaze keeps it moist and shiny: Just sugar and water, brushed on hot, to seal in flavor and give the crust that glossy bakery finish.
If you love working with enriched doughs, my sticky cinnamon roll recipe is another can’t-miss, as well as my pumpkin cinnamon rolls.
Recipe Tips
Rub the lemon zest into the sugar: This releases the oils and infuses the dough with citrus without needing juice.
Use room temperature butter: It needs to blend slowly into the dough for that silky, enriched texture. Cold butter won’t cut it.
Roll tightly and seal the log well: A snug roll keeps the filling inside, and sealing the edge with water helps prevent unrolling during baking.
Braid with the cut sides up: This exposes the filling and gives that signature swirled look when it bakes.
Glaze while hot: Brush the syrup on immediately after baking to help it absorb and set as it cools.
For another take on this flavor combo, try my cranberry pistachio biscotti. It is crisp, toasty, and perfect with coffee.
Pistachio Cranberry Babka Wreath
This pistachio babka wreath doesn’t just taste festive, it looks the part too. Between the golden twists and green-and-red flecks from the pistachios and cranberries, it’s holiday baking at its showiest.
Serve it sliced for brunch or dessert, and don’t skip the rosemary garnish, it makes the whole thing feel like a centerpiece.
Pin this now to find it later!
Pin It
Pistachio Babka Wreath
If you make this recipe, please leave a star rating and comment.
Ingredients
For the 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 butter, room temperature, cut into cubes
For the 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
For the Glaze:
- ¼ cup water
- ½ cup granulated sugar
Instructions
For the Dough:
- Add the sugar and lemon zest to a small dish and with your fingers, rub together until well blended and the sugar is moist.
- In the bowl of a stand mixer with the beater attachment, add 4 ½ cups of flour, lemon sugar, yeast and salt and mix on low speed for 1 minute to combine.
- Add the eggs and milk and mix on low speed for 30 seconds. Increase the speed to medium and mix for 5 minutes, until the dough comes together (it will look dry and shaggy at first; that’s OK). If it looks wet and sticky, add more flour, a little at a time.
- Switch to the dough hook and begin adding the butter a few cubes at a time, until all the butter has been incorporated into the dough. Continue kneading on medium speed for a full 10 minutes, until the dough is smooth, elastic and shiny.
- Transfer the dough to a large, oiled bowl and turn to coat. Cover with plastic wrap and let rise in a warm spot until puffy, about 1½ to 2 hours.
For the Pistachio Filing:
- In a double boiler set over simmering water, melt the white chocolate and the cream, stirring occasionally until smooth.
- Scoop the pistachio paste into the bowl of a mini-food processor or a blender and process until smooth. Stop the motor, do not remove the paste.
- Pour the melted chocolate into the food processor with the pistachio paste and process until combined. Stop the motor and allow to cool for a few minutes, then add the mascarpone cheese, process until fully incorporated and smooth. Taste the pistachio cream and stir in a pinch of salt or to taste.
To Assemble the Pistachio Babka Wreath:
- Divide the dough into two equal portions. On a lightly floured work surface, roll one of the dough portions into a 15” x 11” rectangle.
- Spread the rolled dough with one portion of pistachio filling mixture, leaving a ½” border around the edges. Sprinkle ¼ cup of the chopped pistachios over the surface of the filling. Distribute half of the dried cranberries over the filling. Brush a little water on the long edge of the rectangle that is farthest away from you.
- Beginning with the long side of the rectangle closest to you, roll the dough into a log, (just like when preparing cinnamon rolls). Press to seal the roll at the far end where it is moistened with water. Use your hands to gently shape and even out the roll.
- Place the roll seam-side down and with a serrated knife, trim ¾” of of each end of the roll. Gently cut the roll in half lengthwise.
- With the cut sides facing up, gently alternate crossing the sections over each other to form a two-strand braid. Place the braid on the prepared parchment paper-lined baking sheet. Roll out the remaining portion of dough and repeat the process with a second braid and place on the baking sheet.
- Gently shape the two sections together to form a circle and braiding the ends together. Cover the baking sheet with oiled plastic wrap and allow to rise in a warm area for about 1 ½ to 2 hours until slightly puffy.
Bake
- Preheat the oven to 375°F.
- Remove the plastic wrap and bake on the center rack for 28–32 minutes, rotating the pan halfway through. The wreath is done when deeply golden and a thermometer inserted into the center reads 190–195°F.
Make the Glaze:
- While the wreath is baking, place the water and sugar in a small saucepan set over medium heat. Bring the mixture to a simmer while stirring constantly and cook for 2-3 minutes until the sugar is completely dissolved. Apply the glaze to the babka as soon as it is removed from the oven.
- Slide the parchment paper with the wreath on it, from the sheet pan to a cooling rack and allow to cool completely then transfer the babka wreath to a serving platter and garnish with rosemary sprigs and fresh cranberries.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
