Citrus-Spiced Date Swirl Wreath with Pistachio & Orange Blossom Glaze
A tender, citrus-scented enriched dough filled with a luxurious spiced date and pistachio paste, braided into a golden wreath. Finished with a whisper of orange blossom glaze and crushed pistachios, this elegant bread makes an unforgettable Christmas or winter brunch centerpiece.
Servings 10 Makes 1 large braided wreath Serves 10–12 slices
Calories 260kcal
Ingredients
- For the Dough
- 3½ cups all-purpose flour
- 2 tsp active dry yeast
- 1 cup full-fat coconut milk warmed to 100–110°F
- ¼ cup white sugar
- ¼ cup date syrup
- 3 tbsp melted butter plus more for brushing
- 1 tsp vanilla extract
- 1 tsp orange extract
- ¼ cup fresh lemon juice
- 1½ tsp fine sea salt
- For the Spiced Date & Pistachio Filling
- 1 cup Medjool dates pitted
- 2 tbsp butter or coconut oil
- ½ tsp ground cardamom
- ¼ tsp cinnamon
- Pinch of salt
- 1 tsp orange zest
- ⅓ cup finely chopped pistachios
- Optional: 1 tsp rose water or 1 tbsp orange blossom water
- Gently heat dates butter/oil, and spices in a saucepan or food processor until soft and paste-like. Stir in orange zest and pistachios once cooled slightly.
- For the Orange Blossom Glaze
- ¾ cup powdered sweetener or powdered sugar
- 2 –3 tsp orange blossom water or 2 tsp lemon juice + 1 tsp blossom water
- Splash of milk if needed to thin
- Optional: A few drops of orange bitters
- Optional Garnishes
- Chopped pistachios
- Candied orange peel
- Edible rose petals or gold leaf
- Light dusting of cardamom sugar
Instructions
- Step 1: Make the Dough
- In a large mixing bowl or stand mixer, combine warm coconut milk, white sugar, and yeast. Let sit for 5–8 minutes until foamy.
- Stir in date syrup, melted butter, vanilla, orange extract, lemon juice, and salt.
- Gradually mix in the flour, 1 cup at a time, until a soft dough forms.
- Knead for 8–10 minutes until smooth and elastic.
- Transfer dough to a greased bowl, cover, and let rise in a warm spot for 60–75 minutes, or until doubled in size.
- Step 2: Prepare the Filling
- While the dough rises, make the spiced date paste:
- Combine dates, butter (or coconut oil), cardamom, cinnamon, and a pinch of salt in a saucepan over low heat or in a food processor.
- Stir or blend until soft and cohesive.
- Stir in orange zest, chopped pistachios, and orange blossom or rose water if using. Let cool.
- Step 3: Shape the Wreath
- Line a large baking sheet with parchment.
- Roll out risen dough into a large 12×18 inch rectangle.
- Spread the date filling evenly over the surface, leaving a ½-inch border.
- Roll dough tightly into a long log from the long edge.
- Slice the log lengthwise into two long halves.
- Twist the halves together, cut sides facing up, to expose swirls.
- Coil into a circular wreath shape and pinch the ends to seal.
- Cover and let rise again for 30–45 minutes, until puffy.
- Step 4: Bake
- Preheat oven to 350°F (conventional) or 325°F (convection).
- Brush the surface with melted butter.
- Bake for 25–30 minutes, until golden brown and baked through.
- Let cool on a rack for at least 30 minutes before glazing.
- Step 5: Glaze & Garnish
- In a small bowl, whisk together powdered sweetener and orange blossom water (and milk, if needed) until smooth and drizzle-able.
- Drizzle glaze generously over the cooled wreath.
- Sprinkle with crushed pistachios, candied orange peel, and (optional) edible rose petals or gold leaf.
- Dust lightly with cardamom sugar for a final festive touch.
Notes
Estimated Nutrition (per slice, 1/12 of loaf)
- Calories: ~260
- Fat: 9 g
- Carbs: ~40 g
-
Protein: 4 g
Varies with glaze and filling quantity
☕ Pairing Suggestions
- Serve with strong coffee, mint tea, or sparkling rosé for an elegant brunch.
- Pairs beautifully with labneh, clotted cream, or mascarpone for a Middle Eastern twist.
