Salted Caramel Pistachio Bread Wreath..The Daring Bakers’ Bread Art!

bread art salted caramel pistachio bread

I was so close to forego the Daring Bakers’ challenge for this month, but the power of gluten and the gorgeous Bread Art all over Pinterest lured me in. And of course, Sawsan ,being a dear friend and host for this month, in spite of my hectic on-call I came home energised and ready to dive in with the flour! Even though I have done some ‘arty bread’ in the past, it was time to try a new design, something more ‘challenging’ and pretty with all the caramel twist! I was game for a fancy bread wreath!

salted caramel sauce

What I did not expect was how dormant my instant yeast has become after a short hiatus of no bread- baking, despite storing them in the freezer. I had hopes  for tall peaked bread, layered with lashings of salted caramel hidden in the fridge after last weekend’s baking class at TOTT store and completed with crunchiness of roasted pistachios. The idea was still carried out, albeit on a flatter flower shaped bread! I drew the design inspiration from here, and totally smitten with the arrays of other bread arts here. We have not enjoyed homemade breads for a while now so this was a welcome treat, just to end the month on a sweet note.

salted caramel sauce-2

Whilst I am reserving the salted caramel recipe to be included in the upcoming cookbook, the sweet brioche dough that I used here is really quite versatile for both sweet and savoury versions. I don’t have an exact measurement of things usually as we have made the dough so often that the grams of butter goes along with cups of flour, no metric measurement! This time round, I measured everything I used to make it easier to share the recipe here but I think it’s important to go by ‘how the dough feels in your hands‘. I usually limit the eggs to only 2 and minimal butter, making this a lighter brioche that we can enjoy more often.

salted caramel brioche

bread art salted caramel pistachio bread-2

Thank  you Sawsan for such a wonderful challenge. I am sure I will do this bread art again, although I can’t even draw a straight line, no arty bones within me! Perhaps next time it will be chocolate, cinnamon sugar or praline for sweet version, or even the bountiful of herbs and cream cheese for savoury breads. The possibilities are endless!

Salted Caramel Pistachio Bread Wreath

Rating: 51

Prep Time: 1 hour

Cook Time: 25 minutes

Total Time: 1 hour, 25 minutes

Yield: 1 large bread

A gorgeous bread art using layers of salted caramel and pistachio.Very festive and very delicious!

Ingredients

  • 3 cups bread flour ( strong white flour) plus more if needed
  • 1 tsp salt
  • 85 g unsalted butter
  • 1 1/2 tsp instant yeast ( 11 g )
  • 2 large eggs
  • 1/2 cup milk ( around 125 mls), scaled then cooled
  • 1/4 cup granulated sugar
  • For greasing the bowl: 1 tsp oil
  • For layering:
  • 3-4 tbsp salted caramel sauce
  • 1/4 cup roasted pistachios, chopped
  • 1 tsp honey for shine effect after baking

Instructions

  1. Mix all the ingredients listed under dough, either using a stand mixer fitted with dough hook or by hand.
  2. Knead until the dough becomes soft and elastic.
  3. You may need more or less than 3 cups of flour, usually depending on the size of the eggs used. Refrain from adding too much extra flour though as this will make the bread hard.
  4. Leave the dough to rise in a greased bowl and cover with cloth until dough is doubled in size.
  5. Punch down the air and divide the dough into 5 or 6 balls.
  6. Flatten each ball into a circle, of around 0.5 cm thickness.
  7. Smear the circle with caramel sauce and sprinkle with chopped pistachios.
  8. Place a dough circle on top of this garnishing and repeat process until the top most layer is the final dough circle.
  9. Place the layered circles onto the baking pan lined with baking paper.
  10. Cut 8 slits from centre outwards, making sure the centre of the circle is intact.
  11. You will now have 8 triangles. Cut another slit in the middle of each triangle, and twist the dough mirroring each other ( at opposite direction) for each triangle slits.
  12. Let the dough rise again for 20 minutes, and preheat the oven to 200C.
  13. Bake the bread for 5 mins then reduce heat to 180C, and continue baking 18-20 mins until top is brown.
  14. Once removed from oven, brush top with minimal amount of honey for shine effect.
  15. Enjoy!

 

Comments

  1. says

    First time on your blog, and I love your pictures. This bread looks delicious! As a biomedical engineer myself, I was happy to see that you are a doctor and you also enjoy cooking.

  2. says

    Hello, Jehanne, I know so much about you through many common friends. This bread is beauteous and I understand the power of gluten, it pulls you in so deep, you can’t think. This looks like it’s going to be a bookmarked page. Thank you for the recipe :)

    • Jehanne says

      Thanks Tisa, I hope what u knew are good one! Do try this bread and fill with either savoury or sweet stuff that you like, I am sure it will be cherished in the house :-)

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