Chocolate and Pistachio Wreath

Name: Chocolate and Pistachio Wreath
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 -12
Ingredients: 1 tsp dried active yeast; 2 tbsp castor sugar; 125 ml luke warm water; 1 ½ tbsp warm milk; 225 g 00 flour; 1 ½ tblsp Vegetable oil; ½ tsp vanilla paste; 40 g 70% dark chocolate; 25 g Green Pistachios; FILLING:; 6 tbsp Chocolate Spread; 2 tbsp pistachio paste; Topping:; milk to glaze; 15 g Green Pistachios

User Reviews

5.0

15 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings
8 -12
Course
Dessert, Snacks
Cuisine
British

Chocolate and Pistachio Wreath

Katherine Stark

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Dark chocolate, chocolate spread, pistachios and pistachio paste combine with a subtle note of vanilla in this bread wreath to form a beautiful Christmas tea time treat.

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Ingredients

Servings

1 tsp dried active yeast
2 tbsp castor sugar
125 ml luke warm water
1 ½ tbsp warm milk
225 g 00 flour I used Extra Strong White
1 ½ tblsp Vegetable oil
½ tsp vanilla paste
40 g 70% dark chocolate roughly chopped (3mm approx)
25 g Green Pistachios roughly chopped
FILLING:
6 tbsp Chocolate Spread
2 tbsp pistachio paste
Topping:
milk to glaze
15 g Green Pistachios finely chopped

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Instructions

Combine the yeast, sugar, milk and water in a bowl for 5 minutes until frothy.
Place the flour, oil, vanilla paste, chocolate and pistachios in a bowl, mix well and make a well in the centre.
Add the yeast mixture and combine with a spoon or your hant until a dough is formed.
Place dough on a floured surface and knead for 5 minutes.
Place back in bowl, cover and leave to rest in a warm place for 1 hr until about double in size.
Pre-heat oven to 200°C 10 minutes before ready.
Roll dough out to a rectangle about 25 x 55cm.
Mix the chocolate spread and pistachio paste together and spread over the dough, if you don’t have enough just add some more.
Roll the dough up (along the longer side) and cut horizontally in half.
Join two ends together and transfer to a baking sheet covered in baking paper.
Twist the two dough halves over each other with the cut sides showing uppermost.
Curl round and pinch the ends together to form a wreath shape.
Brush the dough surface with milk and sprinkle with chopped pistachios.
Bake for 15 – 20 minutes.
Allow to cool and serve. Best eaten on same day.