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Chocolate, cranberry & pistachio sweet bread wreath


Serves: 16
timePrep time: 50 mins
timeTotal time:
Chocolate, cranberry & pistachio sweet bread wreath
Recipe photograph by Maja Smend

Chocolate, cranberry & pistachio sweet bread wreath

This sweet bread makes an impressive centrepiece for your Christmas breakfast spread

Serves: 16
timePrep time: 50 mins
timeTotal time:

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Nutritional information (per serving)
Calories
317Kcal
Fat
11gr
Saturates
5gr
Carbs
48gr
Sugars
22gr
Fibre
2gr
Protein
6gr
Salt
0.4gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 50g unsalted butter
  • 200ml whole milk
  • 500g strong white flour, plus extra to knead
  • 1 x 7g sachet fast-action dried yeast
  • 1 tsp ground cardamom (seeds from about 20 pods)
  • 1 tsp fine sea salt
  • 50g caster sugar
  • 1 medium egg, beaten
  • flavourless oil, to grease
For the filling
  • 60g soft butter
  • 100g caster sugar
  • 2 tbsp plain flour
  • 1 tsp vanilla extract
  • 75g dark chocolate, chopped
  • 75g dried cranberries, roughly chopped
  • 75g pistachios, chopped
To finish
  • 1 beaten egg, to glaze
  • 100g icing sugar, sifted

Step by step

Get ahead
Prep to the end of step 7 the day before, then chill and continue from step 8 in the morning.
  1. Melt the butter in a small pan then remove from the heat and stir in the milk – it should then feel just slightly warm.
  2. Put the bread flour in a large mixing bowl or stand mixer and stir in the yeast, cardamom, salt and sugar. Make a well in the centre and add the beaten egg and the milk mixture. Gradually mix to give a soft dough, then knead for 5 minutes on a low speed if using a stand mixer, or for 10 minutes by hand on a lightly floured surface.
  3. When the dough is smooth and springy, turn it in a little oil in the bowl to coat, then cover and leave to rise for 1 hour or until doubled in size.
  4. Meanwhile, for the filling, cream together the butter, sugar, flour, vanilla and a pinch of salt. Set aside at room temperature. In another bowl, combine the chocolate, cranberries and pistachios, keeping back a few chopped cranberries and pistachios for decoration.
  5. Knock the dough back, then knead briefly for a minute or so on a floured surface before rolling out to roughly a 30cm x 40cm rectangle.
  6. Spread the vanilla butter over the dough, leaving a 2cm border all round. Scatter on the choc-berry-nut mix evenly. Roll up tightly like a Swiss roll, working from a long edge, and pinch the seam firmly.
  7. Using a sharp knife, cut the roll in half all along the length. Twist each piece in a loose spiral to expose the filling. Join the 2 rolls at the ends, shaping them into a circular wreath on a large lined baking tray. Cover and leave to rise for 30 minutes if you’re then going to chill the wreath overnight, or 45 minutes if baking straightaway – it should be risen and feel soft and pillowy to the touch.
  8. If chilling, pop in the fridge after the initial rising time and leave overnight. Next morning, preheat the oven to 120°C, fan 100°C, gas 1⁄2. Put the covered wreath in the just-warm oven, then turn the oven off. Leave for 30 minutes to take the chill off the dough, then remove from the oven and leave it at room temperature while you turn the oven back on and preheat to 180°C, fan 160°C, gas 4. If baking directly after proving for 45 minutes, preheat the oven towards the end of that time.
  9. Brush the dough (but not the filling) with beaten egg. Bake for 25-30 minutes until risen, golden brown, and cooked through, covering after 20 minutes if it is looking too brown. Cool on the tray for 30 minutes; transfer to a serving board. Mix the icing sugar with about 11⁄2 tablespoons water to make a thick glacé icing. Drizzle over the wreath; scatter with the reserved cranberries and pistachios. Eat slightly warm, or cooled.

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