for 1 bread

Dough

500 g	white flour
1 ½ tsp	salt
2 tbsp	sugar
½ cube	yeast (approx. 20 g), crumbled
60 g	butter
3 dl	milk water (1/2 milk, 1/2 water)

Filling

125 g	butter, soft
80 g	sugar
100 g	unsalted, shelled pistachios, ground in a food processor
1	organic lemon, use grated zest and 1 tbsp of juice
¼ tsp	salt

Bake

2 tbsp

maple syrup

How it's done

Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the butter and milky water, mix and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Filling

In a bowl, mix the butter with all the other ingredients up to and including the salt.

Wreath

On a lightly floured surface, roll out the dough into a rectangle (approx. 50 x 40 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Starting from one of the long edges, roll up the dough. Cut the roll in half lengthwise and braid the sections together with the cut sides facing up, shape into a wreath, transfer to a baking tray lined with baking paper, cover and leave to rise for a further 30 mins.

Bake

Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove, brush the wreath with maple syrup while still warm.

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