When I think of the winter holidays, I automatically think of a bread wreath. This saffron and pistachio babka wreath is festive and flavorful, making it the perfect centerpiece for your holiday table. It’s sweet, but not too sweet, and filled with nutty and earthy flavors from pistachio and saffron. The gorgeous yellow hue that the saffron gives the dough lights up any cold winter day! I promise this saffron and pistachio babka wreath is easier to make than it looks, and is a beautiful way to celebrate the cooler months.
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This recipe was generously sponsored by Ooni. All opinions and recommendations made in this post are my own. I am so grateful for the brands that help make my work possible, and I promise I only share products and brands with you that I truly love and feel aligned with.
Spiced with saffron
This babka wreath uses saffron, which is a gorgeous spice with a stunning yellow color, and delicate floral flavor. Saffron is made from the dried stigmas of crocus flowers, and is used in savory foods like paella and risotto, as well as in sweet applications For this saffron and pistachio babka recipe, we infuse the saffron into milk. This process, called blooming, allows the delicate flavor of the saffron to emerge, as well as the stunning yellow shade that will color the dough.
I like to grind the saffron with a little bit of sugar in a mortar and pestle before adding it to the milk. This makes it easier for the saffron to easily dissolve into the dough without creating flecks. You can also do this step in a small food processor or spice grinder if you don’t have a mortar and pestle. You can also directly infuse the saffron threads into the milk. Just be aware that leaving the threads in will cause them to be visible in the dough, but they are beautiful so it’s okay!
Ooni Halo Pro Spiral Mixer: the true baker’s powerhouse
I honestly cannot say enough good things about this mixer. As someone who relies heavily on stand mixers for making everything from dough to buttercream, the Halo Pro has truly been a massive upgrade for my kitchen. The Ooni Halo Pro is a spiral mixer that uses dual kneading action via a rotating bowl, and classic spiral attachment. The rotating bowl helps to maintain a cool and consistent temperature during the kneading process, and to evenly develop the dough. Traditionally, this dual action technology is only found in commercial kitchens, so it’s a massive game changer to have it within a compact machine that fits perfectly and sleekly on my kitchen counters at home.
Thanks to its 7.3 quart bowl capacity, large batches of dough are no problem for the Halo Pro, and the timer setting is a great option to have as well. I’ve made all sorts of frostings and fillings with my Halo Pro (it also has a paddle and whisk attachment as well as the spiral hook and breaker bar), and I’ve been really impressed with the result. I try not to be hyperbolic in my recommendations for things, but believe me when I say the Ooni Halo Pro has been a complete game changer for my kitchen workflow.
A note on scales
Before we get started on this saffron and pistachio babka wreath, let’s talk measuring ingredients. In an effort to make my recipes accessible to everyone in every kitchen, I do my best to provide both weight and volume measurements for all of my ingredients. There are times when weight measurement is not as consequential, like with many of my cooking recipes. However, when it comes to baking, weight will always be the most accurate way to measure the ingredients. Using a scale may seem more complicated, but it is actually extremely easy, and provides accurate, consistent results. And a big bonus: fewer dishes to wash!
Measuring by weight in grams is always the most accurate unit of measurement for baking recipes. This is the method of measurement I personally use. I will also provide the volumetric conversion, but please note that I do not bake using volumetric measurements, so these will always be an approximate estimate. For best results, I highly recommend that you use a digital scale to measure. I love this one from Ooni, because it has the dual platforms which makes it super easy to get accurate readings. There are other several excellent and relatively inexpensive options out there as well. I recommend getting a scale with a minimum 10lb weight capacity, especially if you bake a lot, or in large quantities.
Ingredients for the perfect saffron and pistachio babka wreath
For this festive babka wreath, we will use all purpose flour and instant dry yeast. Instant yeast is my favorite for bread, because it doesn’t need to be bloomed. It works well with both lean doughs, and enriched doughs.
Of course, we will use saffron infused milk to both color and flavor the dough. We will also enrich the dough with butter and eggs for texture and added flavor.
The filling of this babka wreath calls for pistachio butter. You can find this at many grocery stores, as well as online. I recommend choosing one that does not have a ton of added oils or sugar, as this will affect the final bake. We also will use chopped unsalted and unroasted pistachios in the filling for texture and color.
How to make this saffron and pistachio babka wreath
Making this babka wreath is fairly straightforward. First, we start by making the saffron infused milk by grinding the saffron threads and a tablespoon of sugar together in a mortar and pestle. Bring the milk just to a simmer, and then cut the heat. Add the saffron and sugar mixture, and allow the milk to come to room temp.
To the bowl of the Ooni Halo Pro Mixer fitted with the spiral attachment and breaker bar, add the flour, yeast, salt, remaining 50g of sugar, saffron infused milk, and egg. Knead on medium speed until a shaggy dough forms. Continue mixing on medium speed and add the butter, a tablespoon at a time, until fully incorporated. Wait until each tablespoon of butter is fully incorporated before adding the next.
Continue to mix on medium speed for about 8-10 minutes, or until the dough is smooth, and pulls away from the sides of the mixing bowl cleanly. The dough is ready to use when you can stretch a small amount over your fingers and see light through it without it tearing. This is called the windowpane test, and means the gluten is well developed. Once mixed, allow to rise in a warm place for 1-1.5 hours.
How to shape the perfect bread wreath
Shaping a babka wreath may seem intimidating, but I promise it’s not! Once the dough has completed its first rise, turn the dough out onto a lightly floured work surface. Roll the dough into roughly a 10″x20″ rectangle, and spread an even layer of pistachio pistachio butter over the surface. Make sure to leave about a 1/2″ border free of filling to help the dough adhere to itself. Sprinkle the chopped pistachios on top of the pistachio butter.
Here’s how to make the wreath. Starting with the long side, carefully roll the dough into a long log, taking care to be as neat as possible. Gently pinch the seam along the length of the log to keep it from unrolling. Using a bench scraper or sharp knife, cut the log in half lengthwise. Starting at the top, lift the right strand over the left, and repeat down the length of the log to create the twist. Carefully lift the twisted strand onto a large rimmed baking sheet lined with parchment paper. Connect the ends of the twist together to form a wreath, pinching the ends together and tucking them in to keep them from disconnecting.
Tips for making this babka wreath
Given that we are working with a bread dough, let’s go over how to troubleshoot some common bread issues.
My dough isn’t rising: This can be from yeast that is inactive, or from a temperature issue. Make sure your yeast is not expired, and you leave your dough to rise in a warm place.
My dough is too dry: This typically means your dough is under hydrated. Make sure you are following the weight measurements in the recipe for maximum accuracy. This dough should not be dry or crumbly, and if it is, that means there is a larger mistake in measuring that needs to be addressed.
My dough is too sticky: Most of the time, a sticky dough is the result of under mixing, NOT from too much liquid (as long as you followed the weight measurements listed). The gluten bonds that create dough structure form as you mix the dough, so this will decrease stickiness as you mix. Make sure to give the dough plenty of time, around 10 minutes (or longer, depending on your mixer) to get nice and strong. It should start pulling away from the edges of the bowl as it continues to develop during mixing.
Other tools you’ll need
Aside from the Ooni Halo Pro, you’ll need a couple of other tools. I recommend a kitchen scale for weighing ingredients, and a mortar and pestle for grinding the saffron. You’ll also need a bench scraper or sharp knife for shaping the wreath.
How to store this babka wreath
This saffron and pistachio babka wreath stores well, tightly wrapped, in the fridge for up to 5 days. Reheat in the microwave for 30 seconds, or bring to room temp before enjoying.
I hope you enjoy this Saffron and Pistachio Babka Wreath! Be sure to tag me on instagram so I can see your creations, and leave me a comment below! Your feedback helps other home cooks and bakers who are giving this recipe a try, and I love hearing about what you made!
