Orange, Cardamom and Pistachio Braided Loaf
An aromatic sweet bakery loaf: a soft butter-enriched dough scented with orange zest and cardamom, filled with pistachios and a touch of brown sugar. It is baked as a braid for tender layers and an eye-catching finish.
Ingredients
- 420 g bread flour (for the dough)
- 50 g granulated sugar (for the dough)
- 6 g salt
- 7 g instant dry yeast
- 4 g ground cardamom (divided)
- 180 ml warm milk (38-43°C)
- 1 unit egg (for the dough)
- 60 g unsalted butter (blanda, for the dough)
- 2 cditas orange zest (divided)
- 90 g shelled pistachios (chopped finely)
- 45 g brown sugar (for the relleno)
- 25 g melted unsalted butter (for the relleno)
- 1 unit beaten egg (for brush)
- 15 ml honey (for the acabado)
- 15 ml orange juice (for the acabado)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, mix the bread flour, granulated sugar, salt, instant dry yeast, and 1 teaspoon of the ground cardamom.
- 2
2. Add the warm milk, 1 egg, and 1 teaspoon of orange zest. Mix until a shaggy dough forms.
- 3
3. Add the 60 g unsalted butter a little at a time and knead for 10 to 12 minutes, until the dough is smooth, elastic, and slightly glossy.
- 4
4. Shape into a ball, place in a lightly greased bowl, cover, and let rise for 75 to 90 minutes in a warm spot, until nearly doubled in size.
- 5
5. Meanwhile, make the filling by mixing the chopped pistachios, brown sugar, the remaining 1/2 teaspoon ground cardamom, and the remaining 1 teaspoon orange zest.
- 6
6. Deflate the dough and roll it out on a lightly floured surface into a rectangle about 14 x 10 inches.
- 7
7. Brush the surface with the 25 g melted unsalted butter and spread the pistachio filling evenly over it, leaving a small border around the edges.
- 8
8. Roll up the dough from the long side into a firm log. Using a sharp knife, cut it lengthwise into two strips, leaving one end attached if preferred to make braiding easier.
- 9
9. Turn the cut layers upward and braid the two strips together. Transfer the braid to a parchment-lined baking sheet or a greased loaf pan.
- 10
10. Cover loosely and let rise for 30 to 40 minutes, until puffy. Meanwhile, preheat the oven to 350°F / 175°C.
- 11
11. Brush the braid with the beaten egg and bake for 30 to 35 minutes at 350°F / 175°C, until deeply golden. If it browns too quickly, tent loosely with foil during the last 10 minutes.
- 12
12. Mix the honey with the orange juice and brush over the hot loaf as soon as it comes out of the oven for shine and a fragrant finish. Let cool for at least 20 minutes before slicing.
Chef tips
For a more defined braid, chill the rolled log for 10 minutes before cutting it lengthwise. If you want extra texture, reserve 1 tablespoon of pistachios to sprinkle on top after the egg wash.
Substitutions
You can replace the pistachios with walnuts or almonds if you do not need to keep the same flavor profile. Whole milk may be swapped for reduced-fat milk, though the crumb will be slightly less rich.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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