Introduction

This Raspberry and Pistachio Wreath is a beautiful and delicious treat perfect for breakfast or afternoon tea. Featuring a soft, spiced dough filled with tangy raspberry jam and topped with crunchy pistachios, it’s sure to impress both family and friends.

The image shows a round braided pastry shaped like a wreath, placed on a white plate with fine powdered sugar dusted around it and over the top. The pastry has twisted layers of light golden dough and deep red raspberry filling, creating a swirled pattern. Scattered green pistachio pieces and whole fresh raspberries decorate the surface, adding color contrast and texture. The plate sits on a white marbled textured surface, with a small white bowl of raspberries and pistachios in the background, along with golden ribbon and kitchen knives nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the 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)

For the Wreath Dough:

2 ½ – 3 cups (315 – 375g) all-purpose 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

To Decorate:

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

Instructions

Step 1: Make the jam by adding raspberries, sugar, cornstarch, and water to a small saucepan. Bring to a boil while mashing the raspberries. Reduce heat and simmer until the mixture thickens into a sticky paste. Stir in lemon juice if using, then let the jam cool completely.
Step 2: In a large bowl or stand mixer, combine the flour, warm dairy-free milk, vegan butter, sugar, yeast, cinnamon, nutmeg, salt, and any optional add-ins. Mix until combined, then knead for 5–10 minutes until the dough is soft and elastic. Adjust flour or milk as needed for the right texture. Cover and let rise for 1 hour, or until doubled in size.
Step 3: Roll the risen dough on a floured surface into a 10×20-inch (25×45 cm) rectangle. Spread the cooled raspberry jam evenly over the surface, leaving a border around the edges. Roll the dough into a log from the long side, then slice the log lengthwise into two halves.
Step 4: Twist the two halves gently together and form into a circle, pinching the ends to seal. Transfer the wreath to a parchment-lined baking sheet, cover, and let rise for another hour or refrigerate overnight.
Step 5: Preheat the oven to 340°F (170°C). Bake the wreath for 20–30 minutes, until golden brown and firm to the touch. Allow it to cool slightly before decorating.
Step 6: Make a glaze by heating sugar and water in a small saucepan until dissolved. Brush the glaze over the warm wreath and sprinkle with chopped pistachios. Serve warm or at room temperature.

Tips & Variations

For extra flavor, try adding a splash of vanilla extract to the jam or dough.
Substitute fresh raspberries with other berries like blueberries or blackberries for a different twist.
If you prefer a less sweet wreath, reduce the sugar in the dough and jam.
Add spices like ground cardamom or ginger for a unique aroma.

Storage

Store the wreath in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days and reheat gently in a low oven or microwave before serving. This wreath is best enjoyed fresh but can also be frozen for up to 1 month; thaw completely before warming.

How to Serve

A braided wreath made of twisted dough with two visible layers: a light golden-brown dough layer and a deep red raspberry filling layer that spirals through the braid. The wreath is topped with fresh whole raspberries and chopped green pistachios scattered evenly, along with a light dusting of powdered sugar over the top. The wreath sits on a white plate placed on a white marbled surface, surrounded by small bowls of raspberries and pistachios, and some gold ribbons. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought jam instead of making the raspberry jam?

Yes, you can use a thick store-bought raspberry jam as a convenient alternative. Just ensure it’s not too runny to avoid soggy dough.

Can I make this wreath with regular milk and butter?

Absolutely! This recipe works well with dairy milk and butter if you don’t need it to be vegan. Just adjust the quantities accordingly.