Spiced Fruit Pistachio Bread Wreath Recipes

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SPICED FRUIT & PISTACHIO BREAD WREATH



Spiced fruit & pistachio bread wreath image

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

250ml whole milk
50g butter , cubed
450g strong plain flour
7g sachet fast-action dried yeast
50g golden caster sugar
1 egg , beaten, to glaze
200g currant
50g chopped mixed peel
1 tsp cinnamon
1 tsp mixed spice
zest and juice 1 lemon
zest and juice 1 orange
50g pistachio , chopped
100g butter , softened
2 tbsp golden caster sugar
icing sugar , to glaze

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

PISTACHIO WREATHS



Pistachio Wreaths image

Great Christmas cookies...colorful and tasty, these also make great presents.

Provided by Laria Tabul

Categories     Desserts     Nut Dessert Recipes     Pistachio Dessert Recipes

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
¾ cup butter
¾ cup white sugar
1 egg
½ teaspoon vanilla extract
½ teaspoon almond extract
¼ teaspoon green food coloring
¼ cup coarsely chopped pistachios

Steps:

  • In a large mixing bowl, beat butter until softened. Add sugar and beat until fluffy. Add egg, vanilla and almond extract and beat well.
  • Stir together flour, baking powder and salt. Add the flour mixture to the butter mixture and beat until well mixed.
  • Divide the dough in half and stir food coloring into one half. Cover and chill at least 30 minutes.
  • Preheat oven to 375 degrees F.
  • On a lightly floured surface, roll about 1/2 tablespoon of plain dough into a 6-inch rope. Repeat with green dough.
  • Place ropes side by side and twist together about 6 times. Form twisted ropes into a circle and gently pinch ends together.
  • Place on an ungreased cookie sheet. Repeat with remaining dough, leaving 2 inches between cookies. Place small amount of chopped pistachios onto each wreath where ends are pinched together.
  • Bake for about 10 minutes. Cool on cookie sheet for about 1 minute. Remove and cool thoroughly on rack.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 29.2 g, Cholesterol 46 mg, Fat 13.4 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 7.6 g, Sodium 157.4 mg, Sugar 12.8 g

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