Braided Easter Bread with Pistachio and Cranberry Filling: A Festive Delight

Easter is a time for celebrations, family gatherings, and indulgent brunches filled with delicious baked goods. One standout recipe that’s sure to impress your guests is Braided Easter Bread with Pistachio and Cranberry Filling. Inspired by the traditional German “Zopf,” this delightful bread combines a soft, fluffy dough with a vibrant pistachio-cranberry filling and a tangy orange syrup glaze. Thanks to its baking powder-based dough, this recipe skips the lengthy yeast rising process, making it accessible to bakers of all skill levels. In this article, we’ll delve into the details of this festive recipe, provide step-by-step instructions, and offer tips to ensure your Easter bread is a showstopper at your next brunch.

Why This Braided Easter Bread Stands Out

Braided Easter Bread with Pistachio and Cranberry Filling is more than just a pretty centerpiece. It’s a perfect balance of flavors and textures: the nutty richness of pistachios, the tart sweetness of dried cranberries, and the bright citrus notes of orange zest and marmalade. Unlike traditional yeast-based Easter breads, this recipe uses baking powder for faster preparation, requiring only 25 minutes of prep time and 35-40 minutes of baking time. Its stunning wreath shape, golden crust, and pistachio topping make it a visually striking addition to any Easter table.

This recipe, adapted from Kitchen Stories, is rated medium difficulty, making it ideal for home bakers who want to try something special without advanced techniques. Whether you’re hosting an Easter brunch or looking for a unique holiday gift, this Pistachio Cranberry Bread is sure to impress your family and friends.

Ingredients for Braided Easter Bread

Below is the ingredient list scaled for 2 servings, perfect for a small gathering. For larger crowds, simply double or triple the quantities, keeping an eye on baking time.

Dough:

166⅔ g flour (all-purpose works well)

⅓ package baking powder (about 5 g)

83⅓ g low-fat quark (or Greek yogurt as a substitute)

38⅓ ml milk (divided for dough and egg wash)

40 g confectioner’s sugar

33⅓ ml sunflower oil

Pinch of salt

Filling:

66⅔ g pistachios (shelled, unsalted)

• 26⅔ g dried cranberries (coarsely chopped)

• 33⅓ g butter (softened or melted)

• ⅓ orange (zested for 1 tsp zest, juiced for 2 tbsp juice)

• 20 g confectioner’s sugar

Topping:

• ⅓ egg yolk (for egg wash)

• 1⅓ tbsp orange marmalade

• 1⅓ tbsp water

• Chopped pistachios (for garnish)

Step-by-Step Instructions for Braided Easter Bread

Follow these detailed steps to create a perfectly braided Easter bread that’s as delicious as it is beautiful.

Step 1: Prepare the Dough

Preheat your oven to 175°C/347°F. In a large bowl, combine flour, baking powder, and a pinch of salt. Add low-fat quark, most of the milk (reserve 5 ml for the egg wash), half of the confectioner’s sugar (20 g), and sunflower oil. Using a stand mixer with a dough hook, mix until a smooth, slightly tacky dough forms. If the dough feels too sticky, sprinkle in a little extra flour, but avoid overdoing it to keep the bread soft. Cover the dough with a kitchen towel and set it aside while you prepare the filling.

Pro Tip: If you don’t have quark, substitute with Greek yogurt or blended cottage cheese for a similar tangy, moist texture.

Step 2: Make the Pistachio-Cranberry Filling

Coarsely chop the dried cranberries and set them aside. Zest the orange to yield about 1 tsp of zest, then halve and juice it to get 2 tbsp of juice. In a food processor, combine pistachios, softened butter, orange zest, orange juice, and the remaining confectioner’s sugar (20 g). Blend until the mixture forms a porridge-like paste—smooth but with some texture.

Roll the dough into a 30 x 60 cm (12 x 24 in.) rectangle on a lightly floured surface. Spread the pistachio paste evenly over the dough, but leave a 2 cm (0.8 in.) border around the edges. Sprinkle the chopped cranberries evenly over the pistachio paste.

Pro Tip: Lightly toast the pistachios before blending for a deeper, nuttier flavor.

Step 3: Shape the Braided Wreath

Carefully roll the dough from the long edge to form a tight log, dusting with a little flour if needed to prevent sticking. Using a sharp knife, cut the log in half lengthwise, exposing the layered filling. Turn both halves so the cut sides face up, then gently braid them by placing one half over the other, alternating to create a twisted effect. Keep the cut sides facing up to showcase the filling. Pinch the ends together and shape the braid into a wreath, tucking the ends under for a seamless look.

Pro Tip: If braiding feels daunting, try a simpler twist or keep it as a log for an equally delicious result.

Step 4: Bake and Glaze

Place the wreath on a baking sheet lined with parchment paper. In a small bowl, whisk the egg yolk with the reserved 5 ml of milk to create an egg wash. Brush the wreath generously with the egg wash for a golden, glossy finish. Bake in the preheated oven for 35–40 minutes, or until the bread is golden brown and cooked through.

While the bread bakes, prepare the orange syrup. In a small saucepan, combine orange marmalade and water, and boil for 2–3 minutes until slightly thickened. Once the bread is out of the oven, brush it with the warm syrup while it’s still hot, then sprinkle with chopped pistachios for a crunchy, festive garnish. Let the bread cool slightly before serving.

Braided Easter Bread with Pistachio and Cranberry Filling: A Festive Delight

Recipe by abdinhalaCourse: DessertsCuisine: AmericanDifficulty: Medium

Servings

2

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

969

kcal

A festive, soft braided bread filled with vibrant pistachio-cranberry filling and glazed with zesty orange syrup. Perfect for Easter brunch!

Ingredients

• Dough:
  

• 166⅔ g all-purpose flour

• ⅓ package (5 g) baking powder

• 83⅓ g low-fat quark (or Greek yogurt)

• 38⅓ ml milk (divided)

• 40 g confectioner’s sugar

• 33⅓ ml sunflower oil

• Pinch of salt

• Filling:

• 66⅔ g shelled, unsalted pistachios

• 26⅔ g dried cranberries, coarsely chopped

• 33⅓ g butter, softened

• ⅓ orange (1 tsp zest + 2 tbsp juice)
  

• 20 g confectioner’s sugar

• Topping:
  

• ⅓ egg yolk

• 1⅓ tbsp orange marmalade

• 1⅓ tbsp water

• Chopped pistachios, for garnish

• Utensils:
  

• Oven

• Large bowl

• Stand mixer with dough hook

• Kitchen towel

• Knife and cutting board

• Fine grater

• Food processor

• Baking sheet

• Parchment paper

• Small bowl

• Pastry brush

Directions

• Prepare Dough: Preheat oven to 175°C/347°F. In a large bowl, mix flour, baking powder, and salt. Add quark, 33⅓ ml milk, 20 g confectioner’s sugar, and sunflower oil. Mix with a stand mixer with dough hook until smooth. If sticky, add a little flour. Cover and set aside.
  
• Make Filling: Chop cranberries. Zest and juice orange (1 tsp zest, 2 tbsp juice). In a food processor, blend pistachios, butter, orange zest, juice, and 20 g confectioner’s sugar into a porridge-like paste. Roll dough into a 30 x 60 cm rectangle on a floured surface. Spread filling, sprinkle cranberries, leaving a 2 cm border.
  
• Shape Wreath: Roll dough into a log from the long edge. Cut lengthwise, turn cut sides up, and braid by alternating halves. Form into a wreath, pinching ends. Place on a parchment-lined baking sheet.
  
• Bake & Glaze: Mix egg yolk with 5 ml milk; brush over wreath. Bake 35–40 min until golden. Boil orange marmalade and water for 2–3 min to make syrup. Brush hot bread with syrup, garnish with pistachios, and cool slightly before serving.
  

Nutritional Information (Per Serving)

• Calories: 969 kcal

• Fat: 48 g

• Protein: 21 g

• Carbohydrates: 118 g

While indulgent, this Easter bread offers a balance of protein from the quark and pistachios, making it a satisfying brunch option. Pair it with fresh fruit or a light yogurt spread to complement its rich flavors.

Tips for Perfect Braided Easter Bread

1. Substitutions

Quark: Use Greek yogurt, sour cream, or blended cottage cheese.

Pistachios: Swap with almonds or hazelnuts for a different nutty profile.

Cranberries: Try dried cherries or raisins for a twist.

2. Dough Handling:

Work on a lightly floured surface to prevent sticking, but don’t over-flour to maintain a soft texture.

If the dough feels too wet, knead in small amounts of flour until manageable.

3. Flavor Enhancements:

Add a pinch of cardamom or cinnamon to the filling for warmth.

Toast the pistachios lightly for a more pronounced nutty flavor.

4. Storage:

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Reheat slices in the oven at 150°C/300°F for 5–7 minutes to restore freshness.

5. Scaling for Crowds:

Double the recipe for a larger wreath, but check for doneness at 40–45 minutes, as thicker braids may need extra time.

Pairing and Serving Suggestions

This Braided Easter Bread shines as the centerpiece of an Easter brunch. Pair it with:

• Drinks: Freshly squeezed orange juice, mimosas, or a light herbal tea.

• Spreads: Cream cheese, honey butter, or extra orange marmalade.

• Sides: Fresh berries, sliced melon, or a green salad to balance the richness.

For a full Easter menu, serve alongside quiches, deviled eggs, or smoked salmon for a festive spread that’s sure to impress.

Final Thoughts

The Braided Easter Bread with Pistachio and Cranberry Filling is a must-try for anyone looking to elevate their holiday baking. Its vibrant flavors, eye-catching presentation, and beginner-friendly preparation make it a standout choice for Easter or any special occasion. Whether you’re an experienced baker or a novice, this recipe offers a delicious way to celebrate with loved ones. Try it out, share your results, and let this festive bread become a new tradition in your home.