Pistachio raspberry breakfast wreaths
Updated: Apr 27, 2019
These tasty breakfast wreaths are not too sweet and perfect for breakfast or for dessert (and if you want to amp up your dessert a little, you can add a drizzle of white chocolate ganache or thinned cream cheese frosting before serving).
You can make these ahead of time and freeze them prior to baking, then let them thaw in the fridge and either bake them the night before or in the morning for a delicious treat.
This recipe uses a sugar free version of the pistachio bread dough used in my pistachio chocolate cinnamon rolls so if you're looking for other filling ideas you can head over there, try out some quartered cranberries instead of the raspberry jam listed below, or just make up your own! How you shape these is really up to you, but I decided to make them into wreaths.
Makes 8 breakfast wreaths
For the dough:
3/4 cup warm milk (110 degrees F)
2 1/4 tsp dry active yeast (one 8 g package)
1 egg plus 1 egg yolk, at room temperature (save your leftover egg white)
1/4 cup unsalted butter, melted but not hot
270 g bread flour
130 g unsalted pistachios
1 tsp salt
For the filling:
30 g room temperature butter
30 g granulated sugar
1 egg white (use the one leftover from making the bread dough!)
30 g almond flour
1/4 cup raspberry jam
2 tbsp crushed pistachio pieces (or more, if you prefer)
To get your milk to 110F, microwave it in 15 second increments, stirring each time. Once milk reaches the correct temperature, sprinkle yeast over milk and allow it to sit undisturbed for 10 minutes. If your bowl is likely to lose heat quickly, you can set up another bowl under it that has some warm water (like a bain marie) so that the milk doesn't cool too quickly. If your yeast hasn't thickened up at all after the 10 minutes are over then your yeast hasn't activated. If you think it's because the milk wasn't warm enough, run your tap as hot as it goes, put a bit of that hot water into a medium bowl and then set your yeast bowl over top of the hot water like a bain marie so that the hot water comes up to part way up the milk level in the bowl then let rest for 10 minutes to see if the yeast will foam up. If that doesn’t work, you’ll need to start over with a new packet of yeast.
While the yeast blooms put the pistachios, salt and about half of the flour into a food processor and pulse until the pistachios become a fine powder. Add remaining flour and pulse to combine. Set aside for now.
After the yeast has had a chance to bloom, add in egg, egg yolk and butter. Mix on low speed with dough hook attachment until well combined. Add in pistachio flour mixture and continue mixing on low speed until a ball of dough forms (about 2-3 minutes) then increase to next speed and continue mixing for another 5-6 minutes. Dough should remain slightly sticky. If you’re doing it by hand, knead for about 8-10 minutes on a floured surface.
Oil a large bowl (ideally using a flavourless oil) then transfer dough into oiled bowl. Cover with plastic wrap then set aside in a warm place (or just out on the counter) to proof for 1 to 1.5 hours. Dough should double in size.
While the dough proofs, make the filling by creaming the butter and sugar together, then add the egg white and mix well. Add almond flour and mix until well combined, then stir in raspberry jam.
Line a large baking sheet with parchment paper. You may need two, depending on how large your baking sheet and oven are.
After the dough has doubled in size, punch it down then transfer to a floured surface and roll out into a 16x18 inch rectangle. I didn't bother with a rolling pin, just floured my hands and used my hands to spread the dough out.
Spread almond and raspberry filling over the dough, then sprinkle pistachios onto the filling.
Using a pizza cutter (or sharp knife), cut the 18" side in half and the 16" side into 4 so you have 8 rectangles of 9x4 inches.
Roll each rectangle up into a 9” log of dough (you can use a bench scraper or long knife to help you lift the edge so you can start rolling it up). Working with 1 roll of dough at a time, adjust it so that the seam is facing up and then gently press it down a bit so you can more easily cut it in half along the seam. Roll each piece half away from the other slightly so that the cut side is facing up, then cross one strand over the middle of the other so they form an X. Continue crossing one strand over the other, working down each side of the X so that you end up with a twisted rope of dough. Don’t worry if the strands stretch a bit as you do this, that is expected. Bring the two ends of the rope together and then either pinch them together or intertwine the ends a bit so that it all stays together.
Gently transfer wreaths to baking sheet then cover with plastic wrap. At this point you can either freeze them* or let rise again for about 20 minutes.
Preheat oven to 350F.
Remove plastic wrap and bake for 16-18 minutes or until golden brown on the tops. Allow them to cool on a wire rack for about 10 minutes before eating.**
* Once they’re frozen, wrap each wreath individually in plastic wrap then transfer them all into a freezer zip top bag. Can be stored in the freezer for up to 3 months. Thaw in refrigerator overnight then set out on the counter for 30 minutes before baking.
** Once baked, these stay moist and fresh for about 24-36 hours so you can definitely bake up a batch the night before you want to eat them! Store baked wreaths in an air tight container to maximize freshness.