Raspberry and Pistachio Wreath Recipe
This Raspberry and Pistachio Wreath is a delightful vegan baked treat featuring a soft, spiced yeast dough layered with tangy homemade raspberry jam and topped with a sweet pistachio glaze. Perfect for breakfast or afternoon tea, this festive wreath combines the tartness of raspberries with the crunch of pistachios for a beautiful and flavorful centerpiece.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 55 minutes (including rises)
- Yield: 1 wreath (8-10 servings) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan
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 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
To Decorate
- ¼ cup (50g) Granulated Sugar
- 2 tablespoons (30g) Water
- ¼ cup Pistachios, chopped
Instructions
- Make the Jam: Add raspberries, sugar, cornstarch, and water to a small saucepan. Bring to a boil, mashing the raspberries as they cook. Reduce heat and simmer until thickened into a sticky paste. Add lemon juice if desired, then let cool completely.
- Make the Dough: In a large bowl or stand mixer, combine flour, warm milk, butter, sugar, yeast, cinnamon, nutmeg, and salt (plus any optional add-ins). Mix until combined, then knead for 5–10 minutes until soft and elastic. Adjust flour or milk as needed for texture. Cover and let rise for 1 hour, or until doubled in size.
- Shape the Wreath: Roll the risen dough on a floured surface into a 10×20-inch (25×45 cm) rectangle. Spread cooled jam evenly, leaving a border around the edges. Roll into a log from the long side, then slice the log lengthwise into two halves. Twist the halves together gently and form into a circle, pinching ends to seal. Transfer to a parchment-lined baking sheet, cover, and let rise again for 1 hour or refrigerate overnight.
- Bake: Preheat oven to 340°F (170°C). Bake the wreath for 20–30 minutes, until golden brown and firm to the touch. Allow to cool slightly.
- Decorate: In a small saucepan, heat sugar and water until dissolved into a glaze. Brush the glaze over the warm wreath and sprinkle with chopped pistachios. Serve warm or at room temperature.
Notes
- If you prefer a sweeter wreath, increase the sugar in the dough or add more jam.
- Make sure your dairy-free milk is warm (not hot) to properly activate the yeast.
- The wreath can be shaped and refrigerated overnight for more developed flavor and easier handling.
- Optional add-ins like vegan chocolate, raisins, or ground ginger add extra layers of flavor and texture.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: Raspberry wreath, vegan pastry, pistachio glaze, yeast dough, vegan breakfast, holiday bread, fruit-filled wreath
