1-First Step: Mix the dough In a stand mixer fitted with the dough hook or in a large mixing bowl if kneading by hand start by combining the dry and wet base ingredients. Combine 3 cups bread flour, 5 tablespoons granulated sugar, 5 tablespoons room temperature water, 1 tablespoon instant yeast, 2 teaspoons vanilla extract, 1/2 to 1 teaspoon orange zest if using, 1/2 teaspoon orange extract if using, 1 teaspoon salt, and 3 large eggs. Mix on low speed for about 4 minutes until the dough starts to come together into a shaggy mass.

2-Second Step: Add butter and develop gluten With the mixer running on low add 9 tablespoons cold unsalted butter one tablespoon at a time. Add 1 teaspoon ground cinnamon if you like a hint of spice. Continue mixing on low for about 10 minutes until the dough becomes smooth and elastic. If the dough feels too sticky, lightly dust in extra bread flour sparingly and knead a couple of minutes by hand. For hand-kneading, work the dough on a lightly floured surface for 10 to 12 minutes until glossy and springy.

3-Third Step: First rise Shape the dough into a ball, place it in a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and rest it in a warm spot for 1 to 1 1/2 hours or until puffy. The enriched dough will rise steadily; avoid letting it over-proof. The times above assume a home kitchen at moderate temperature.

4-Fourth Step: Make the pistachio paste While the dough rests prepare the pistachio paste. Pulse 1 cup unsalted shelled pistachios in a food processor until crumbly. Add 9 tablespoons granulated sugar, 3 tablespoons bread flour, 1 teaspoon fine sea salt, 6 tablespoons very cold unsalted butter, 1 large egg, and 3/4 teaspoon clear vanilla extract. Pulse until the mixture comes together into a spreadable paste. If it becomes too soft chill it briefly in the fridge to firm up. For a looser spread, allow the mixture to sit at room temperature for a few minutes before spreading.

5-Fifth Step: Prepare cranberries and egg wash Toss 1 cup cranberries with 1 tablespoon bread flour so they won’t bleed into the dough while baking. Prepare an optional egg wash by whisking 1 large egg or egg white with 1 tablespoon water and set aside. If skipping egg wash, plan to brush the finished bread with a little melted butter post-bake for extra richness.

6-Sixth Step: Roll and fill On a lightly floured surface roll the dough into a 9 by 18 inch rectangle. Spread the pistachio paste evenly over the dough, leaving a clean border of about 1/2 inch around the edges so you can seal the roll. Sprinkle the floured cranberries evenly across the pistachio layer and add 1/4 to 1/2 cup coarsely chopped unsalted pistachios if you want extra crunch.

7-Seventh Step: Roll, twist, and shape the wreath Roll the dough tightly into a tube lengthwise, sealing the edges by pinching. Stretch the roll gently to about 24 inches. Using a sharp knife, cut the tube lengthwise into two long pieces. With the cut sides facing up twist the two strands around each other, keeping the cuts exposed so the filling shows. Form the braid into a wreath and place it on a baking sheet with a greased ramekin set in the center to maintain the ring shape. Cover and let the shaped wreath rest for 1 hour to rise.

8-Eighth Step: Bake Preheat the oven to 350 degrees Fahrenheit and position the rack in the medium-low area. Brush the wreath with the egg wash if using. Bake for 20 minutes, then carefully remove the ramekin and continue baking until the internal temperature reaches about 200 degrees Fahrenheit, typically another 10 to 20 minutes depending on oven. If the top browns too quickly tent loosely with foil.

9-Final Step: Glaze, drizzle, and serve While the bread is hot mix the glaze by stirring 3 tablespoons granulated sugar into 3 tablespoons hot water until dissolved, then stir in 1 teaspoon honey and 1 teaspoon vanilla extract. Brush the glaze over the warm wreath for shine and flavor. For an optional white chocolate drizzle melt 1 cup white chocolate chips with 2 to 3 teaspoons coconut oil and drizzle over cooled slices. Add a ribbon if gifting.