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Raspberry and Pistachio Wreath Recipe

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This Raspberry and Pistachio Wreath is a beautifully braided, soft and fluffy yeast bread filled with luscious homemade raspberry jam, enhanced with aromatic spices and decorated with crunchy pistachios. Vegan and dairy-free, it’s perfect for a festive breakfast or elegant dessert.

Ingredients

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 (start with less flour and add more if needed)
  • ⅔ cup (165g) dairy-free milk, warm
  • 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

Decoration

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

Instructions

  1. Make the Jam: Add the raspberries, sugar, cornstarch, a dash of water, and optional lemon juice into a small saucepan. Bring the mixture to a boil while stirring and mashing the raspberries continuously. After 5 minutes, reduce heat to a simmer and cook for a few more minutes until the jam thickens to a very thick, sticky paste that holds shape like frosting. Remove from heat and allow it to cool.
  2. Prepare the Dough: In a large bowl or stand mixer, combine the flour, warm dairy-free milk, vegan butter, sugar, yeast, cinnamon, nutmeg, salt (if using unsalted butter), and any optional add-ins such as vegan chocolate, raisins, or ground ginger. Mix until the dough comes together. Knead for 5-10 minutes until soft, stretchy, and tacky but not sticky to the bowl. Add flour if too sticky or milk if dry. Cover with a tea towel and place in a warm area for at least 1 hour until the dough doubles in size.
  3. Shape the Wreath: Dust a clean surface with flour and roll the risen dough into a 25 x 45 cm (10 x 20 inch) rectangle. Spread the cooled raspberry jam close to the edges. Starting from the long side, roll the dough into a tight tube. Using a sharp knife, cut the tube lengthwise into two long strips. Twist the two halves together carefully to create a braid.
  4. Form and Proof the Wreath: Place the twisted dough onto a lined baking tray, joining the ends to form a circular wreath shape. Cover and let it rest in a warm place for at least 1 hour, or until it has increased in size by about 20%. Alternatively, refrigerate overnight to proof.
  5. Bake the Wreath: If chilled overnight, bring the wreath to room temperature before baking. Preheat the oven to 170°C (340°F). Bake for 20-30 minutes until the surface is lightly golden and springs back when pressed gently. Remove from the oven and allow to cool on the tray.
  6. Decorate: To make a sugar glaze, combine sugar and water in a small saucepan over medium heat and stir until dissolved. While the wreath is still hot, drizzle the glaze evenly on top and sprinkle with pistachios just before serving.
  7. Serve: Enjoy the wreath fresh on the day it is baked or store in an airtight container at room temperature for 1-2 days.

Notes

  • Note 1: You can use thick store-bought raspberry jam if you prefer, but homemade jam gives the best fresh flavor and texture.
  • Note 2: Use instant dry yeast for quicker and reliable rising. If using active dry yeast, proof it in warm milk with sugar before mixing.
  • Note 3: The pistachios add a lovely crunch and festive color to the wreath; you may toast them lightly for extra flavor.
  • Note 4: Adjust flour quantity as needed when kneading to achieve a dough that is tacky but not sticky or dry.
  • Note 5: Roll the dough firmly but evenly to avoid jam leakage during baking.
  • The wreath is best eaten fresh but can be gently warmed before serving if stored.

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