Ingredients:

  • 500g all-purpose flour
  • 180ml whole milk
  • 10g active dry yeast
  • 100g granulated sugar for dough
  • 2 large eggs, room temperature
  • 115g unsalted butter, softened
  • 5g fine sea salt
  • 6g orange zest (from one large orange)
  • 150g shelled pistachios, finely ground
  • 100g dried cranberries, roughly chopped
  • 60g unsalted butter, melted
  • 42g honey
  • 1g ground cardamom
  • 50g granulated sugar for syrup
  • 60ml water
  • 5ml vanilla extract

Instructions:

  1. Warm the milk to exactly 40°C. Combine with yeast and a spoonful of the sugar in a stand mixer bowl; let sit for 5 minutes until foamy.
  2. Add the remaining dough sugar, eggs, orange zest, and flour. Mix with the dough hook on low speed until a shaggy dough forms.
  3. With the mixer running, add the 115g of softened butter one tablespoon at a time, allowing each to incorporate before adding the next. Knead on medium speed for 8 minutes until the dough is smooth, elastic, and pulls away from the sides.
  4. Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
  5. Prepare the filling by mixing ground pistachios, melted butter, honey, and cardamom into a thick paste. Chill slightly to firm up.
  6. Roll the risen dough into a large rectangle. Spread the pistachio paste evenly over the surface and sprinkle with chopped dried cranberries.
  7. Roll the dough tightly into a log. Use a sharp serrated knife to cut the log in half lengthwise, exposing the layers.
  8. Twist the two halves together, keeping the cut sides facing out. Form into a circle on a parchment-lined baking sheet, pinching the ends to seal.
  9. Cover and let rise for 45 minutes. Preheat oven to 175°C.
  10. Bake for 30-35 minutes until the crust is deep golden brown and sounds hollow when tapped.
  11. While baking, simmer the 50g sugar, water, and vanilla until dissolved. Brush the hot syrup over the bread immediately after removing from the oven.