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, shelled (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 (next time double the cranberries)
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)
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 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.
Roll out the dough into a 9" x 20" rectangle. Spread the pistachio paste evenly over the entire surface of the rectangle
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 and sprinkle with ground pistachios. Bake for 30 ish minutes.
The loaf should be golden brown and the internal temperature should be 190°F when measured with a digital thermometer.
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.
Tips from our Bakers
Fresh or frozen cranberries will provide the biggest burst of tart flavor, but dried cranberries can be substituted in a pinch. To use dried cranberries, place 3/4 cup (86g) dried cranberries in a bowl, and cover with enough boiling water to submerge the berries. Cover the bowl and allow the cranberries to soak for 15 minutes. Drain well, then sprinkle the hydrated cranberries over the pistachio filling; no need to toss with flour.
If your workspace isn’t large enough to accommodate the dimensions listed above, divide the dough in half (about 375g per piece) and roll each piece into a 9" x 10" rectangle. Spread half the pistachio paste (145g) evenly over the entire surface of the rectangle, leaving a 1" bare margin on one long end. Sprinkle half the diced cranberries (37g) over the pistachio paste, followed by half the chopped pistachios (30g). Starting with the filling-covered long end, roll the dough into a cylinder and pinch the seams to seal. Gently stretch the cylinder to 12" in length. Repeat with the second piece of dough. Use a bench knife to cut each cylinder lengthwise; turn the cut sides up to expose the filling. Twist the two pieces together by overlapping them, keeping the cut sides up; doing this with each cylinder will result in two twists. Transfer both to the prepared pan and shape them into one large circle; overlap and pinch the ends of the twists together where they meet, and seal as best you can.
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Christmas 2024
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