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