Holiday Bread Wreath!

1 packet (1/4oz) active dry yeast (2 1/4 teaspoons)
1/4 cup warm water (about 110° F)
1/2 cup warm milk (about 110° F)
3 tablespoons sugar
1/4 cup butter, softened to room temperature
1 1/2 teaspoons salt
1 teaspoon cardamom powder
2 large eggs
2 teaspoons orange zest
3 1/2 cups unbleached all-purpose flour

For the Cranberry-Pistachio Filling:

3/4 cup dried cranberries or cherries, soaked in 1/2 cup Calvados (I used) or other liqueur
6 tablespoons butter, softened to room temperature
1/3 cup unbleached all-purpose flour
3/4 cup shelled pistachios
3 tablespoons sugar
1 teaspoon orange zest
1 teaspoon orange extract

For the Sugar Glaze:

1 cup powdered sugar
2 tablespoons water
1 tablespoon fresh squeezed orange juice
1/4 teaspoon cardamom powder

Instructions:

In a large mixing bowl, dissolve the yeast in the water and let it foam up for a minute or two. (looks like fireworks going off in the water)

Blend in the milk, sugar, butter, salt, cardamom, eggs and orange zest.

Stir in two cups of the flour, one cup at a time. Beat for 2 minutes. (I used my stand mixer) Add remaining flour 1/2 cup at a time until you have a soft, workable dough. (dough will pull away from the sides of the bowl)

Note: You might not use all the flour.

Dump the dough out onto a lightly floured board and knead until smooth, shiny and elastic, about 5 to 10 minutes, adding more flour if needed to prevent sticking. (You know it’s ready when dough becomes smooth, shiny and if you poke the dough it springs back)

Place in a lightly oiled mixing bowl (I spray with non-stick spray) large enough to accommodate dough when doubled in size. Cover with plastic wrap and let it rise in a warm place until doubled (about 1 1/2 hours).

Meanwhile, prepare the Cranberry-Pistachio Filling:

Drain the dried fruit of its liqueur and reserve for another use. In a small bowl, combine the drained fruit with remaining filling ingredients. Cover and refrigerate.

When dough has risen and doubled in size, punch it down and turn it out onto a lightly floured board, kneading just enough to release any air bubbles.

Roll the dough into a 9- by 30-inch rectangle.

Crumble the filling over the dough to within 1 inch of the edges. (forgot to take photo but can view Sara Kate’s photos for reference) Starting along a long side, tightly roll up the dough, pinching edge against loaf to seal.

With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up,

and loosely twist ropes around each other, keeping cut sides up. (An extra set of hands would have been nice here)

Carefully transfer the wreath to a greased and floured baking sheet (I used Pam Baking Spray) and shape into a wreath, pinching ends together to seal.

Let it rise, uncovered, in a warm place until puffy, about 45 minutes.

Preheat oven to 350° F. Bake wreath until lightly browned, about 25 minutes.

While wreath is baking, Prepare Sugar Glaze by stirring together ingredients until smooth.

When wreath is done, transfer to a cooling rack with wide spatulas or a pizza peel.

Cool for a few minutes then drizzle the glaze over the warm wreath. Serve sliced with extra butter if you’re feeling decadent.

The wreath can be prepared up to 2 days ahead of time, cooled completely and wrapped tightly in foil.

Store at room temperature then re-heat at 350° for 10-15 minutes, drizzling the glaze just before serving.

Note: Next time I’m planning to make this using chocolate chips, coconut, and macadamia nuts.  In place of the milk I’ll use coconut milk and vanilla or coconut extract.

This bread can be adapted to use any type of dried fruit and ingredients you like.  I think even adding cream cheese to the filling would be sensational.  Be creative and don’t be afraid to experiment.   Afterall, that’s the fun part of cooking!

Enjoy!