Yields one large braided loaf
Ingredients
Dough
- 3 cups (360g) King Arthur Unbleached Bread Flour
- 3 tablespoons (37g) granulated sugar
- 1 tablespoon instant yeast
- 1 1/8 teaspoons table salt
- 5 tablespoons (71g) water
- 3 large eggs
- 2 teaspoons King Arthur Pure Vanilla Extract or 1 teaspoon vanilla bean paste
- 9 tablespoons (127g) unsalted butter, cold; cut into tablespoons
Pistachio paste
- 1 cup (120g) pistachios, raw and unsalted
- 5 tablespoons (62g) granulated sugar
- 3 tablespoons (23g) King Arthur Unbleached Bread Flour
- 1/8 teaspoon table salt
- 4 tablespoons (57g) unsalted butter
- 1 large egg
- 1/4 teaspoon almond extract, optional
Assembly
- 3/4 cup (75g) cranberries, fresh or frozen; diced
- 2 teaspoons King Arthur Unbleached Bread Flour
- 1/2 cup (60g) pistachios, raw and unsalted, roughly chopped
- 1 large egg, beaten with 1 tablespoon water (egg wash)
Glaze
- 3 tablespoons (37g) granulated sugar
- 3 tablespoons (43g) water, hot
- 1 teaspoon King Arthur Pure Vanilla Extract
Directions
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- In the bowl of a stand mixer fitted with the dough hook, mix together all the dough ingredients except the butter on medium-low speed to make a smooth, stretchy dough. After 3 to 4 minutes, it should clean the sides of the bowl.
- Once the dough has developed some strength and elasticity, add 1 or 2 tablespoons of the butter and mix on medium speed until it’s fully incorporated into the dough, about 1 to 2 minutes. Scrape the bottom and sides of the bowl, if necessary, then continue adding the butter a couple of tablespoons at a time, mixing to incorporate fully before adding more. Continue this process until all of the butter has been added and the dough forms a soft, smooth ball, about 10 to 15 minutes total. (We don't recommend trying to knead this dough by hand.)
- Form the soft dough into a ball, place it in a greased bowl, cover, and let it rise for 1 hour at room temperature. Then refrigerate the dough for at least 2 hours, or overnight (up to 16 hours). This chills the butter and firms up the dough, making it easier to handle.
- To make the pistachio paste: In a food processor, pulse the pistachios until finely ground. Set aside 2 to 3 tablespoons (12g to 18g) of the ground pistachios to use as a garnish.
- Add the sugar, flour, and salt to the food processor and pulse to combine with the ground pistachios. Add the butter and pulse in 2-second intervals until the butter is pea-sized.
- Add the egg and extract, and process until smooth. Transfer the paste to a small bowl and store, covered, in the refrigerator until ready to use. (The pistachio paste can be made up to 5 days in advance. If stored for more than 2 hours, allow the pistachio paste to sit at room temperature for 10 to 15 minutes before using to make it easier to spread.)
- To assemble the pistachio cranberry bread: Just before you are ready to assemble the pistachio cranberry bread, in a small bowl, stir together the diced cranberries and flour; set aside.
- Line a baking sheet that measures 13" x 18" with a piece of parchment. Transfer the dough to a lightly floured surface or a rolling mat.
- Roll out the dough into a 9" x 20" rectangle. Spread the pistachio paste evenly over the entire surface of the rectangle, leaving a 1" bare margin on one long end. (A small offset spatula is a helpful tool here.)
- Sprinkle the diced cranberries over the pistachio paste, followed by the chopped pistachios.
- Starting with the filling-covered long end, roll the dough into a cylinder and pinch the seams to seal. Gently roll the dough to stretch the cylinder to 24" in length.
- Use a bench knife or serrated knife to cut the cylinder lengthwise to make two 24" long strands; turn the cut sides up to expose the filling.
- Alternate overlapping the two pieces, keeping the cut sides up, to form a twist. Transfer the twist to the prepared pan and shape it into one large circle; overlap and pinch the ends together to seal as best you can. For a more defined twisted loaf, place a 3 1/2" oven-safe ramekin in the center of the circle.
- Cover the loaf and allow it to rise for 1 to 1 1/2 hours, until puffy.
- Towards the end of the rise time, preheat the oven to 350°F.
- Brush the pistachio cranberry bread with egg wash, then bake for 20 minutes. Remove it from the oven and carefully remove the ramekin from the middle of the bread, if one was used.
- Return the bread to the oven and continue baking for 12 to 16 minutes, for a total of 32 to 36 minutes. The loaf should be golden brown and the internal temperature should be 190°F when measured with a digital thermometer. If at any point the bread is becoming too dark, tent with aluminum foil.
- To make the glaze: In a small bowl, stir together the sugar, water, and vanilla until the sugar is dissolved.
- Brush the glaze over the warm bread as soon as it comes out of the oven. Immediately sprinkle the reserved ground pistachios over the glaze. Let the bread cool completely before cutting into slices and serving.
- Storage information: Store any pistachio cranberry bread, well covered, at room temperature for several days; freeze for longer storage. To reheat, wrap in foil and place in a 350°F oven until warm, 10 to 15 minutes.
Recipe courtesy of King Arthur Baking Company
