SPICED FRUIT & PISTACHIO BREAD WREATH
Take the eccles cake to a whole new level by using the classic currant filling to make this decorative bread
Provided by Cassie Best
Categories Afternoon tea, Treat
Time 1h20m
Number Of Ingredients 16
Steps:
- First make the bread dough. Warm the milk in a saucepan until you can see steam coming from the surface, but don't let it boil. Add the butter and set aside. Tip the flour, yeast, sugar and ½ tsp salt into a large bowl. When the milk has cooled to hand temperature and the butter has melted, pour the liquid into the bowl. Mix with a wooden spoon, then tip out onto your work surface and bring together with your hands. Knead the dough for 10 mins or until soft. Put it in a clean, lightly oiled bowl and cover with a sheet of oiled cling film. Leave somewhere warm for about 2 hrs until doubled in size.
- Place the currants, mixed peel, cinnamon, mixed spice, zests and juice into a saucepan. Boil hard for a few mins until the fruit has absorbed the liquid and become nice and plump. Chill until cold, then mix with the pistachios, butter and sugar.
- When the dough is ready, tip out of the bowl and knead briefly to knock out the air bubbles. Roll out to a 45 x 28cm rectangle. Spread the buttery spiced fruit mixture over the surface of the dough. From one of the long edges, roll the dough to a tight cylinder, then bring the 2 ends to meet, creating a ring. Place on a lightly floured baking sheet with the join underneath.
- Using a sharp knife, cut incisions around the outside of the dough, about 3cm apart, in a sunburst pattern, going quite close to the centre, but not all the way through. Working your way around the outside, pull each piece of cut dough out a little, then push it down on one side, so that the cut edge is exposed and they're on a curve to create a fan shape around the edge of the wreath. When you're happy with the shape, re-cover with oiled cling film and leave to prove for about 45 mins until doubled in size. Heat oven to 200C/180C fan/gas 6.
- Uncover the bread and brush all over with beaten egg. Bake for 25-30 mins until golden and hollow sounding when tapped on the base. Mix a little icing sugar with enough water to make a smooth runny icing. Whilst the bread is still warm, brush the icing over the surface with a pastry brush to make a sugary crust. Best eaten within 3 days.
Nutrition Facts : Calories 352 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
LEMON-PISTACHIO WREATHS
Pistachios help make these cookies look festive for the holidays.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 11
Steps:
- Whisk flour, cornstarch, baking powder, and salt in a medium bowl. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in yolks, lemon zest, and vanilla. Reduce speed to low, and gradually mix in flour mixture. Shape into a disk; wrap in plastic. Refrigerate until firm, about 1 hour.
- Preheat oven to 350. Transfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick. Using a 2 1/2-inch round fluted cutter, cut out wreaths. Reroll scraps, and cut out. Cut out centers of wreaths using a 7/8-inch round cutter. Space 2 inches apart on baking sheets lined with parchment paper. Refrigerate until firm, about 15 minutes. Bake until just golden, about 12 minutes. Let cool completely on wire racks.
- Stir together confectioners' sugar and lemon juice in a small bowl. Dip surface of each cookie in icing, and sprinkle with pistachios. Let set on wire racks.
PISTACHIO WREATH COOKIES
Studded with pistachios and shaped like wreaths, these five-ingredient shortbread cookies are as festive as they are flavorful.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 4 dozen
Number Of Ingredients 5
Steps:
- In a food processor, process butter, confectioners' sugar, and salt until smooth. Add flour and pulse until a dough forms. Stir in pistachios. Divide dough into 2 disks; wrap each in plastic and refrigerate until firm, 1 hour.
- Preheat oven to 350 degrees. Working with one disk at a time, roll out on a lightly floured work surface to 1/4 inch thick. Using a 2-inch round fluted cutter, cut out wreaths. Using a 3/4-inch round cutter, cut out centers of wreaths. Reroll scraps. Transfer to parchment-lined baking sheets. Freeze until firm, 15 minutes. Bake until cookies are set and barely golden at edges, 10 to 12 minutes. Transfer cookies on sheets to wire racks; let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.
LEMON PISTACHIO WREATHS
Make and share this Lemon Pistachio Wreaths recipe from Food.com.
Provided by Az B8990
Categories Dessert
Time 42m
Yield 4 dozen, 16 serving(s)
Number Of Ingredients 11
Steps:
- Whisk flour, cornstarch, baking powder, and salt in a medium bowl.
- Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy.
- Mix in yolks, lemon zest, and vanilla.
- Reduce speed to low, and gradually mix in flour mixture.
- Shape into a disk; wrap in plastic. Refrigerate until firm, about 1 hour.
- Preheat oven to 350.
- Transfer dough to a lightly floured work surface. Roll out to a generous 1/8 inch thick.
- Using a 2 1/2-inch round fluted cutter, cut out wreaths. Reroll scraps, and cut out. Cut out centers of wreaths using a 7/8-inch round cutter.
- Space 2 inches apart on baking sheets lined with parchment paper.
- Refrigerate until firm, about 15 minutes. Bake until just golden, about 12 minutes. Let cool completely on wire racks.
- Stir together confectioners' sugar and lemon juice in a small bowl.
- Dip surface of each cookie in icing, and sprinkle with pistachios.
- Let set on wire racks.
- Cookies can be stored in airtight containers at room temperature up to 1 week.
Nutrition Facts : Calories 251.3, Fat 11.7, SaturatedFat 4.5, Cholesterol 41.5, Sodium 62.9, Carbohydrate 34.2, Fiber 1.5, Sugar 20.1, Protein 3.7
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