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Raspberry and Pistachio Wreath Recipe

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★★★★★

4.7 from 109 reviews

This Raspberry and Pistachio Wreath is a delightful vegan pastry featuring a soft, spiced dough filled with sweet homemade raspberry jam. Twisted into a beautiful wreath shape and topped with a shiny sugar glaze and crunchy chopped pistachios, it makes a perfect festive centerpiece or a charming treat for any occasion.

Ingredients

Scale

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)

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

  1. Make the Jam: In a small saucepan, combine raspberries, sugar, cornstarch, and a dash of water. Bring to a boil, mashing the raspberries as they cook. Reduce the heat and simmer until the mixture thickens into a sticky jam. Add a squeeze of lemon juice if desired, then remove from heat and let cool completely.
  2. Make the Dough: In a large bowl or stand mixer, mix together flour, warm dairy-free milk, vegan butter, sugar, instant dry yeast, ground cinnamon, ground nutmeg, and salt. If using, add optional ingredients like vegan chocolate chunks, raisins, or ginger. Knead the dough for 5 to 10 minutes until it becomes soft and elastic, adjusting flour or milk as needed. Cover the dough and let it rise for 1 hour or until it doubles in size.
  3. Shape the Wreath: On a floured surface, roll the risen dough into a 10×20-inch (25×45 cm) rectangle. Spread the cooled raspberry jam evenly over the dough, leaving a border around the edges. Roll the dough tightly into a log from the long side, then slice the log lengthwise into two halves. Gently twist the two halves together, forming a spiral pattern, and shape into a circular wreath. Pinch the ends to seal and transfer to a parchment-lined baking sheet. Cover and let rise again for 1 hour or refrigerate overnight for a slower rise.
  4. Bake: Preheat the oven to 340°F (170°C). Bake the wreath on the baking sheet for 20 to 30 minutes until golden brown and firm to the touch. Remove from the oven and allow it to cool slightly before glazing.
  5. Decorate: In a small saucepan, heat together the granulated sugar and water until the sugar dissolves completely, forming a simple glaze. Brush the glaze over the warm wreath, then sprinkle the chopped pistachios evenly on top. Serve the wreath warm or at room temperature.

Notes

  • Using warm dairy-free milk helps activate the yeast for better dough rise.
  • Optional add-ins like vegan chocolate or raisins add extra flavor and texture.
  • The dough can be refrigerated overnight after shaping for improved flavor and convenience.
  • Adjust sugar amounts in jam and glaze depending on preferred sweetness.
  • For a nut-free version, omit pistachios and use seeds or other toppings instead.

Keywords: raspberry wreath, vegan pastry, pistachio, cinnamon, nutmeg, sweet bread, holiday bake, vegan dessert, homemade jam

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