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Italian Nut Roll Cookies Recipe

Italian Nut Roll Cookies Recipe
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4.7 from 43 reviews

This Pistachio Honey Babka Bread Wreath is a showstopper: tender, buttery layers of sweet, yeasted dough are braided with a fragrant filling of roasted pistachios and cinnamon sugar, then finished with a glossy honey-lemon glaze. Perfect for special occasions, brunches, or festive gatherings, this bread is as beautiful as it is delicious.

Ingredients

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For the Dough:

  • 3 1/4 cups all-purpose flour
  • 2 1/2 tsp active dry yeast
  • 3/4 cup whole milk, warm
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1 tsp sea salt
  • 2 tsp vanilla extract
  • 3/4 cup unsalted butter, softened

For the Filling:

  • 3/4 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1 cup salted roasted pistachios, finely chopped

For Garnish:

  • 1/4 cup unsalted pistachios, crushed

For the Honey Glaze:

  • 1/2 cup honey
  • 1/2 cup water
  • 2 tbsp fresh lemon juice

Instructions

  1. Activate the Yeast: In a small bowl, dissolve the yeast in warm milk and let it sit for 5–10 minutes until foamy. This step ensures the yeast is alive and will help your dough rise properly.
  2. Mix the Dough: In a large mixing bowl, combine the flour, sugar, and salt. Add the foamy yeast mixture, eggs, and vanilla extract. Mix until a rough dough begins to form.
  3. Knead in Butter: Gradually add the softened butter to the dough, kneading until it becomes smooth and elastic. This should take about 8–10 minutes, developing the dough’s structure and richness.
  4. First Rise: Cover the dough with a clean towel or plastic wrap and let it rest in a warm place until doubled in size, about 1–1.5 hours. This will give you a light, airy texture.
  5. Roll and Fill: On a lightly floured surface, roll out the dough into a large rectangle. Evenly sprinkle with cinnamon sugar and the finely chopped roasted pistachios for a flavorful filling throughout.
  6. Shape the Wreath: Roll the dough up tightly into a log. Carefully slice the log lengthwise to expose the layers, then twist the two halves together, keeping the cut sides facing up. Form the twisted dough into a circle or wreath shape, pinching the ends to seal.
  7. Second Rise: Place the shaped wreath onto a parchment-lined baking sheet. Cover and let rise for 30–45 minutes until puffed.
  8. Bake: Preheat your oven to 350°F (175°C). Bake the babka wreath for 30–35 minutes, until golden brown and cooked through.
  9. Make the Honey Glaze: While the babka bakes, combine honey, water, and lemon juice in a small saucepan. Simmer for a few minutes until slightly thickened into a syrupy glaze.
  10. Glaze and Finish: Once the bread is out of the oven and still warm, brush generously with the honey glaze. Sprinkle the wreath with the extra crushed pistachios for a beautiful and crunchy finish. Allow to cool slightly before slicing and serving.

Notes

  • For an even richer flavor, toast the pistachios before chopping them for the filling.
  • If you prefer a sweeter bread, increase the honey glaze slightly and brush on a second coat after the first soaks in.
  • The wreath shape is festive, but you can also make two smaller loaves if preferred.
  • This bread is best enjoyed fresh but can be stored airtight at room temperature for up to 2 days.
  • For easier slicing, allow the babka to cool to room temperature.

Nutrition

Find it online: https://yumfoodusa.com/italian-nut-roll-cookies-recipe/