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Raspberry and Pistachio Wreath Recipe

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★★★★★

4.5 from 129 reviews

This delightful Raspberry and Pistachio Wreath is a beautifully braided vegan sweet bread filled with a rich homemade raspberry jam and topped with crunchy pistachios. The dough is soft and fluffy, enriched with warming spices and optional vegan chocolate or raisins, making it a perfect festive treat or cozy dessert. Easy to prepare from scratch, this recipe combines baking and natural fruit sweetness in an eye-catching wreath shape that impresses both in flavor and appearance.

Ingredients

Scale

Quick Raspberry Jam

  • 1 cup (110g) fresh or frozen raspberries
  • 3 tablespoons (40g) granulated sugar or liquid sweetener to taste
  • 2 tablespoons (14g) cornstarch / corn flour
  • Dash of water
  • Squeeze of lemon juice, to taste (optional)

Wreath Dough

  • 2 ½ – 3 cups (315 – 375g) all-purpose plain flour or bread flour
  • ⅔ cup (165g) dairy-free milk, warmed
  • ½ cup (115g) vegan butter, room temperature
  • 3 tablespoons (40g) granulated sugar or coconut sugar
  • 1 tablespoon (10g) instant dry yeast
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of salt (if not using salted butter)

Optional Add-ins

  • ½ cup roughly chopped vegan chocolate
  • ¼ cup raisins
  • ¼ teaspoon ground ginger

To Decorate

  • ¼ cup (50g) granulated sugar
  • 2 tablespoons (30g) water
  • ¼ cup pistachios

Instructions

  1. Make the Raspberry Jam: Place raspberries, sugar, cornstarch, a dash of water, and optional lemon juice in a small saucepan. Bring to a boil over medium heat, stirring while mashing the raspberries. Simmer for a few minutes until the mixture thickens to a very thick, sticky paste that sticks to a spoon like frosting. Remove from heat and allow to cool completely.
  2. Prepare the Dough: In a large bowl or stand mixer, combine the flour, warm dairy-free milk, vegan butter, sugar, instant yeast, cinnamon, nutmeg, salt, and optional add-ins such as vegan chocolate, raisins, or ground ginger. Mix until a dough forms.
  3. Knead the Dough: Knead the dough for 5 to 10 minutes until it is soft, stretchy, and tacky but does not stick to the bowl. Adjust by adding flour if sticky or a dash of milk if too dry and cracked.
  4. First Rise: Cover the dough with a tea towel and place it in a warm spot for at least 1 hour or until doubled in size. If it does not double, move it to a warmer place until it does.
  5. Shape the Wreath: Dust a clean surface with flour. Roll the dough out into a rectangle approximately 25 x 45 cm (10 x 20 inches). Spread the cooled raspberry jam evenly over the dough, leaving just a small edge uncovered.
  6. Form the Braids: Starting from the long edge, roll the dough into a tight tube. Using a sharp knife, slice the tube lengthwise into two strips. Twist the two strips around each other carefully, keeping the cut sides facing upward.
  7. Arrange the Wreath: Place the twisted dough on a lined baking tray. Join the ends together to form a wreath shape. Cover and let rest in a warm place for at least 1 hour or until it has increased in size by 20%. Alternatively, refrigerate overnight.
  8. Bake the Wreath: Preheat the oven to 170°C (340°F). If refrigerated, bring the wreath to room temperature before baking. Bake for 20-30 minutes until the surface is golden brown and springs back when pressed.
  9. Prepare the Sugar Glaze: While the wreath bakes or cools slightly, combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves completely and remove from heat.
  10. Glaze and Decorate: While the wreath is still warm, drizzle the sugar glaze over the top. Sprinkle with pistachios just before serving for a crunchy, nutty finish.
  11. Serve and Store: Enjoy the wreath best on the day it is baked. Store leftovers in an airtight container at room temperature for 1-2 days.

Notes

  • You can use thick store-bought raspberry jam as a shortcut if desired.
  • Instant dry yeast is essential for proper rise but can be substituted with active dry yeast by proofing it first.
  • The wreath shape adds festive visual appeal and helps evenly bake the braided dough.
  • The addition of spices like cinnamon, nutmeg, and optional ginger adds warmth and depth to the dough’s flavor.
  • Roll the dough tightly when forming the tube to ensure even layers and neat braiding.

Keywords: raspberry pistachio wreath, vegan sweet bread, braided wreath recipe, raspberry jam bread, holiday dessert, vegan dessert bread

Find it online: https://mixitwitjoe.com/raspberry-and-pistachio-wreath-recipe/