Pistachio Babka Wreath

A slice of pistachio and cranberry babka shaped in a wreath.

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A rich, buttery dough gets filled with creamy pistachio mascarpone filling, studded with cranberries and chopped pistachios, then braided into a festive wreath. Baked until golden and finished with a glossy sugar glaze, it’s as stunning as it is delicious. Perfect for a holiday brunch or dessert centerpiece.

Prep Time25

Cook Time30

proof time6

Course: Breads, Breakfast, brunch, Dessert

Cuisine: American, Jewish

Keyword: babka wreath, pistachio babka

Servings: servings

Author: Pat Nyswonger

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

Use fresh yeast: Check the expiration date. Old yeast can prevent proper rising.

Proof in a warm spot: Aim for 75–80°F; a turned-off oven with the light on works well. I like to set the bowl on the laundry room counter while the dryer’s running; the extra warmth speeds things up.

Filling texture matters: It should be spreadable, like peanut butter. If it is too thin, stir in a tablespoon or two of cornstarch.

For best flavor: Use high-quality white chocolate like Ghirardelli or Valrhona.

Make-ahead tip: The dough can be made up to 1 day in advance and refrigerated before shaping.

Check doneness by temp: The wreath is done when golden and the center reads 190–195°F.

Glaze while hot: Brushing on the syrup right out of the oven gives a glossy finish and seals in moisture.

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