Once the cranberries have cooled, add them to a food processor along with 1/2 cup of roughly chopped pistachios, 1/2 cup of granulated sugar, 1 tablespoon of softened unsalted butter, 1 teaspoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg. Pulse the mixture until it forms a chunky paste. The filling should be thick, but spreadable. Set the filling aside while you prepare the dough.
Once the dough has finished its first rise, punch it down gently to release the air. Turn it out onto a floured surface and roll it into a large rectangle, about 14 inches by 18 inches. The dough should be about 1/4 inch thick. Spread the cranberry-pistachio filling evenly over the dough, leaving a small border around the edges. Be generous with the filling but avoid going too close to the edges, as this will help when rolling the dough.
Carefully roll the dough into a tight log, starting from one of the longer edges. As you roll, try to keep the dough even to ensure that it bakes uniformly. Once rolled, pinch the seams to seal the dough. Use a sharp knife or kitchen scissors to cut the log in half lengthwise, revealing the layers of filling inside.
Now, twist the two halves of dough together, keeping the cut sides facing up, so the filling is visible. Form the twisted dough into a circle, pinching the ends together to form a wreath shape. Place the wreath on a parchment-lined baking sheet. If there is any gap where the ends meet, pinch them together to secure the shape.
Cover the wreath loosely with a clean kitchen towel and let it rise for another 45 minutes to 1 hour, or until it has puffed up and become slightly larger. During this rise, the dough will expand and become airy, giving the wreath its beautiful texture.
While the wreath is rising, preheat your oven to 350°F (175°C). Once the wreath has risen, bake it in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. The wreath should be fully set with a crispy exterior and a soft, fluffy interior. Keep an eye on it near the end of baking to prevent over-browning. If it’s getting too dark, you can cover it loosely with foil and continue baking until done.
Once the wreath is baked, remove it from the oven and allow it to cool for at least 15 minutes on a wire rack. While the wreath is cooling, prepare the glaze by whisking together 1/4 cup of powdered sugar and 2 teaspoons of water or milk. The glaze should be thick but pourable. Drizzle the glaze over the wreath, allowing it to drip down the sides and add a glossy finish.
Serve your Cranberry Pistachio Babka Bread Wreath warm or at room temperature. The wreath can be served as a centerpiece for a holiday breakfast or dessert, or sliced up as a sweet treat for any occasion. It pairs wonderfully with a cup of coffee or tea, making it an indulgent addition to your holiday celebrations.
Notes
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