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Cranberry Pistachio Babka

A twisted loaf of cranberry pistachio babka topped with chopped pistachios and dried cranberries on a wooden board.
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This festive Cranberry Pistachio Babka is a rich, buttery holiday bread wreath filled with pistachio paste and tart cranberries, finished with a honey glaze and white chocolate drizzle.

Ingredients

Scale
  • 3 cups bread flour (plus more, if needed)
  • 5 tablespoons granulated sugar
  • 5 tablespoons water (room temperature)
  • 1 tablespoon instant yeast
  • 2 teaspoons vanilla extract
  • 1/2 to 1 teaspoon orange zest (optional)
  • 1/2 teaspoon orange extract (optional)
  • 1 teaspoon salt
  • 3 large eggs
  • 9 tablespoons unsalted butter (cold)
  • 1 teaspoon ground cinnamon (optional)
  • 1 cup unsalted shelled pistachios (or nut of choice)
  • 9 tablespoons granulated sugar (for paste)
  • 3 tablespoons bread flour (for paste)
  • 1 teaspoon fine sea salt
  • 6 tablespoons unsalted butter (very cold)
  • 1 large egg (for paste)
  • 3/4 teaspoon vanilla extract (clear preferred)
  • 1 cup cranberries (fresh or frozen, preferably frozen)
  • 1 tablespoon bread flour (for coating cranberries)
  • 1/4 to 1/2 cup unsalted shelled pistachios, coarsely chopped (optional for topping)
  • 1 large egg or egg white + 1 tablespoon water (for egg wash, optional)
  • 3 tablespoons granulated sugar (for glaze)
  • 3 tablespoons hot water (for glaze)
  • 1 teaspoon honey (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 1 cup white chocolate chips (for drizzle)
  • 2 to 3 teaspoons coconut oil (or other neutral oil, for drizzle)

Instructions

  1. Combine bread flour, sugar, water, yeast, vanilla, orange zest/extract, salt, and eggs in a stand mixer. Mix on low for 4 minutes.
  2. Add cold butter (1 tbsp at a time) and cinnamon if using. Mix on low for 10 minutes until smooth and elastic.
  3. Shape dough into a ball, cover, and let rest at room temperature for 1 to 1.5 hours until puffy.
  4. In a food processor, pulse pistachios until roughly chopped. Mix with sugar, flour, salt, cold butter, egg, and vanilla extract using a fork. Chill if too soft.
  5. Coat cranberries in flour and set aside.
  6. Roll the dough into a 9×18-inch rectangle. Spread pistachio paste, sprinkle cranberries and optional pistachios.
  7. Roll tightly into a log, stretch to 24 inches, and cut lengthwise to form two strands. Twist them together with cut sides up.
  8. Form a circle with the twisted dough. Let rest covered for 1 hour.
  9. Preheat oven to 350°F. Brush with egg wash. Bake for 20 minutes, remove ramekin (if used), then continue baking until golden and 200°F internal temp.
  10. Mix glaze ingredients and brush onto hot babka. Sprinkle pistachios on top.
  11. Melt white chocolate with oil and drizzle over cooled babka.

Notes

  • Use frozen cranberries to prevent bleeding and maintain shape.
  • Do not over-knead dough once smooth and elastic.
  • Avoid over-proofing—let dough puff but not double in size.
  • Tent with foil if babka browns too quickly in the oven.
  • Babka is best fresh but can be stored or frozen for later.

Nutrition

Find it online: https://recipeeasily.com/cranberry-pistachio-babka-method/