Raspberry and Pistachio Wreath Recipe
Introduction
This Raspberry and Pistachio Wreath is a beautiful and flavorful twist on traditional sweet breads. Filled with a homemade raspberry jam and topped with a glossy pistachio glaze, it’s perfect for brunch or a special dessert. The combination of warm spices, tender dough, and vibrant fruit makes it a crowd-pleaser.
Ingredients
- 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)
- 2 ½ – 3 cups (315 – 375g) All-Purpose Flour or Bread Flour
- 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
- ¼ cup (50g) Granulated Sugar
- 2 tablespoons (30g) Water
- ¼ cup Pistachios, chopped
Instructions
- Step 1: Make the jam by combining raspberries, sugar, cornstarch, and water in a small saucepan. Bring to a boil while mashing the raspberries, then reduce heat and simmer until the mixture thickens into a sticky paste. Stir in lemon juice if desired, then set aside to cool completely.
- Step 2: In a large bowl or stand mixer, mix the flour, warm dairy-free milk, vegan butter, sugar, yeast, cinnamon, nutmeg, and salt. Add any optional add-ins if using. Knead the dough for 5 to 10 minutes until it becomes soft and elastic. Adjust the flour or milk as needed to achieve the right texture. Cover and let the dough rise for 1 hour or until doubled in size.
- Step 3: On a floured surface, roll the risen dough into a 10 by 20-inch (25 by 45 cm) rectangle. Spread the cooled raspberry jam evenly over the dough, leaving a border around the edges. Roll the dough tightly from the long side into a log.
- Step 4: Slice the log lengthwise into two halves. Gently twist the halves together, keeping the cut sides facing up, and form the twisted dough into a circle. Pinch the ends to seal the wreath.
- Step 5: Transfer the wreath to a parchment-lined baking sheet. Cover and let it rise again for 1 hour, or refrigerate overnight for a slower rise.
- Step 6: Preheat the oven to 340°F (170°C). Bake the wreath for 20 to 30 minutes until golden brown and firm to the touch. Allow it to cool slightly on a wire rack.
- Step 7: To finish, heat the granulated sugar and water in a small saucepan until the sugar dissolves into a clear glaze. Brush this glaze over the warm wreath, then sprinkle with chopped pistachios. Serve warm or at room temperature.
Tips & Variations
- For extra flavor, add a splash of vanilla or almond extract to the dough.
- Swap pistachios for chopped almonds or walnuts if preferred.
- Use fresh raspberries when in season for the best taste, but frozen works well too.
- Try adding a bit of ground ginger or cardamom to the dough for a warm spice note.
- Optional add-ins like vegan chocolate chunks or raisins can add delightful bursts of sweetness.
Storage
Store the wreath in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and freeze for up to 1 month. To reheat, warm in a 300°F (150°C) oven for 5–10 minutes or until heated through. Avoid microwaving to keep the texture intact.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk and butter instead of dairy-free versions?
Yes, you can substitute regular milk and butter if you’re not avoiding dairy. The recipe will work just as well and may have a richer flavor.
What if I don’t have instant dry yeast?
You can use active dry yeast instead, but dissolve it first in the warm milk and let it activate for about 5–10 minutes before mixing into the dough.
Print
Raspberry and Pistachio Wreath Recipe
- Total Time: 2 hours 50 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This Raspberry and Pistachio Wreath is a beautifully braided vegan pastry filled with sweet, tangy raspberry jam and topped with a glossy pistachio glaze. Made with a soft, spiced dough enriched with warm spices like cinnamon and nutmeg, it is perfect for any festive occasion or a delightful teatime treat. The wreath’s tender crumb and vibrant filling balance luscious sweetness with a nutty crunch, making this recipe an impressive yet approachable homemade dessert.
Ingredients
Scale
Jam Filling
- 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)
Dough
- 2 ½ – 3 cups (315 – 375g) All-Purpose Flour or Bread Flour
- 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
Glaze and Topping
- ¼ cup (50g) Granulated Sugar
- 2 tablespoons (30g) Water
- ¼ cup Pistachios, chopped
Instructions
- Make the Jam: Combine raspberries, sugar, cornstarch, and a dash of water in a small saucepan. Bring to a boil, mashing the raspberries as they cook. Then reduce the heat and simmer until the mixture thickens into a sticky paste. Optionally add a squeeze of lemon juice. Remove from heat and let the jam cool completely before using.
- Make the Dough: In a large bowl or stand mixer, combine the flour, warm dairy-free milk, vegan butter, sugar, instant dry yeast, ground cinnamon, ground nutmeg, and a pinch of salt (omit if using salted butter). Add any optional ingredients like chopped vegan chocolate, raisins, or ground ginger if desired. Mix until the ingredients are just combined, then knead the dough for 5 to 10 minutes until it becomes soft and elastic. Adjust the flour or milk as needed to achieve the right dough consistency. Cover the dough and let it rise in a warm place for 1 hour, or until it has doubled in size.
- Shape the Wreath: Lightly flour a surface and roll out the risen dough into a 10 by 20-inch (25 by 45 cm) rectangle. Spread the cooled raspberry jam evenly over the dough, leaving a small border around the edges. Starting from the long side, roll the dough into a log. Using a sharp knife, slice the log lengthwise down the middle to create two halves. Twist the two halves gently together, keeping the cut sides facing up to showcase the jam swirl, then form the twisted dough into a circle. Pinch the ends together to seal the wreath. Transfer the wreath onto a parchment-lined baking sheet, cover it, and allow it to rise again for 1 hour at room temperature or refrigerate overnight for a slower rise.
- Bake: Preheat your oven to 340°F (170°C). Once the wreath has risen a second time, bake it for 20 to 30 minutes until it turns golden brown and feels firm to the touch. Remove from the oven and let it cool slightly before glazing.
- Decorate: In a small saucepan, combine the granulated sugar and water over medium heat and stir until the sugar dissolves completely, forming a simple syrup glaze. Brush this glaze over the warm wreath to give it a shiny finish. Finally, sprinkle chopped pistachios on top for a beautiful and crunchy garnish. Serve the wreath warm or at room temperature.
Notes
- Using frozen raspberries is fine; just thaw them before making the jam.
- Adjust the sugar level in the jam to suit your taste or substitute with liquid sweeteners for a different sweetness profile.
- If you refrigerate the shaped wreath overnight, bring it back to room temperature before baking for even rising and baking.
- The optional add-ins like vegan chocolate or raisins add extra flavor and texture but can be omitted for a simpler wreath.
- Ensure the dairy-free milk is warm but not hot to activate the yeast properly.
- Store leftovers tightly wrapped at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Raspberry wreath, vegan pastry, pistachio glaze, raspberry jam, braided bread, festive dessert, vegan dessert, dairy-free pastry
