Raspberry and Pistachio Wreath
A very versatile dough that can be used to make delicious babkas, festive brioche wreaths or even a savoury Panettone.
Ingredients
For the starter
- 150 g Strong Canadian flour
- 100 g Warm Water
- 3.5 g Dry yeast
For the dough
- All of the starter
- 300 g Plain flour
- 150 g Strong Canadian flour
- 170 g Milk
- 40 g Sugar
- 2 Medium Eggs
- 150 g Butter Room temperature
- 10 g Salt
- 1 tsp Honey (optional)
Ideas for sweet fillings
- Raspberry Jam and Ground pistachios and/or pistachio paste
- Chocolate Hazelnut Spread
- Raisins and Candied citrus peel
- White chocolate and Sour Cherry
Fillings for Savoury Panettone
- Tuna and Sweetcorn
- Salmon and Cream cheese
- Italian Bresaola, rocket and Parmesan shavings
Instructions
- Mix all the ingredients for the starter until well combined and let raise for 1h.
- Mix the two flours, the sugar and the starter in a bowl (or your stand mixer bowl) and add milk, eggs and honey. Knead for a few minutes and then gradually add the softened butter in small quantities, waiting until the previous batch is absorbed. Add the salt in the end.
- Once the dough is formed, let raise for two hours in a warm place (or until doubled in volume). You can then flip it on a flour-dusted surface and start shaping as you like.
- For the savoury Panettone, all you need is a 18cm Panettone mould. Shape into a ball and bake when the top of the dome has reached the top of the mould. Feel free to shape your brioche bread in anyway you like: simple braid or a festive wreath, the limit is your fantasy!