Introduction

This Raspberry and Pistachio Wreath is a delightful blend of sweet, tangy fruit and crunchy nuts wrapped in soft, vegan dough. Perfect for sharing at brunch or as a festive treat, it offers a beautiful presentation along with irresistible flavors.

The image shows a twisted ring-shaped dessert with two main swirled layers: one is light cream color and the other a deep red berry shade. The twisted layers create a rope-like texture circling around with fresh red raspberries and small green pistachios scattered on top and around the dessert. There is a dusting of white powdered sugar covering the whole ring, giving it a soft, snowy look. The dessert sits on a white plate placed on a white marbled textured surface, with a small bowl of pistachios and raspberries nearby. Photo taken with an iphone --ar 4:5 --v 7

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, mashing the raspberries as they cook. Reduce heat and simmer until thickened into a sticky paste. Add a squeeze of lemon juice if desired, then let the jam cool completely.
Step 2: In a large bowl or stand mixer, combine flour, warm dairy-free milk, vegan butter, sugar, instant dry yeast, cinnamon, nutmeg, and salt. Add any optional ingredients if desired. Mix until combined, then knead for 5–10 minutes until the dough is soft and elastic. Adjust flour or milk as needed for texture.
Step 3: Cover the dough and let it rise for 1 hour or until doubled in size.
Step 4: 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.
Step 5: Roll the dough into a log starting from the long side. Slice the log lengthwise into two halves, then twist them gently together. Form the twisted dough into a circle and pinch the ends to seal.
Step 6: Transfer the wreath to a parchment-lined baking sheet. Cover and let it rise again for 1 hour or refrigerate overnight.
Step 7: 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.
Step 8: Prepare the glaze by heating granulated sugar and water in a small saucepan until dissolved. Brush the warm glaze over the wreath and sprinkle with chopped pistachios. Serve warm or at room temperature.

Tips & Variations

For added flavor, try mixing in chopped vegan chocolate or raisins into the dough before the first rise.
If you prefer a less sweet wreath, reduce the sugar in the jam or glaze to suit your taste.
Use bread flour for a chewier texture or all-purpose flour for a lighter crumb.
Allowing the dough to rise overnight in the refrigerator can deepen the flavor and make shaping easier the next day.

Storage

Store the wreath in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat gently in a low oven until warmed through to restore softness.

How to Serve

A ring-shaped pastry with two thick twisted layers, the outer layer is light beige dough and the inner layer is bright red jam or filling. The top is decorated with whole red raspberries and scattered green chopped pistachios. The pastry is dusted with white powdered sugar. It sits on a white plate on a white marbled surface. A white bowl with raspberries and pistachios appears in the background along with a gold ribbon and a knife with a white handle to the right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work just as well as frozen for the jam. Just be sure to cook them thoroughly to achieve the right consistency.

Is this wreath suitable for gluten-free diets?

This recipe uses all-purpose or bread flour, which contain gluten. To make it gluten-free, substitute with a suitable gluten-free flour blend and adjust liquid ratios as needed.