Chocolate and Pistachio Wreath
User Reviews
5
Chocolate and Pistachio Wreath
Description
This recipe begins by activating yeast with sugar, warm water, and milk. The dough is then mixed with 00 flour, vegetable oil, vanilla paste, chopped dark chocolate, and chopped pistachios. After kneading and resting to double in size, the dough is rolled into a large rectangle. A filling made from chocolate spread and pistachio paste is evenly spread over the dough before it is rolled lengthwise, cut in half, twisted to expose the interior layers, and shaped into a wreath.
The wreath is brushed with milk for glaze and topped with finely chopped pistachios, then baked at 200°C until golden. The final bread highlights the interplay of tender crumb, bittersweet chocolate pieces, and crunchy pistachios, making it visually appealing and flavorful.
This bread serves well for breakfast or dessert and showcases a blend of chocolate and pistachio flavors with a soft, yeasted texture. The shaping technique creates a decorative twisted effect that reveals the rich filling inside.
Ingredients
- 1 tsp dried active yeast
- 2 tbsp caster sugar
- 125 ml water lukewarm
- 1 ½ tbsp milk warm
- 225 g 00 flour I used Extra Strong White
- 1 ½ vegetable oil tblsp
- ½ tsp vanilla paste
- 40 g dark chocolate roughly chopped (3mm approx, 70% cacao
- 25 g pistachio nuts roughly chopped, green
- FILLING:
- 6 tbsp Chocolate Spread
- 2 tbsp pistachio paste
- Topping:
- milk to glaze
- 15 g pistachio nuts finely chopped, green
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.
User Reviews
Overall Rating
5
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