Why You’ll Love This Recipe

I love how this wreath combines festive flavors and a gorgeous presentation in one simple recipe. The sweet-tart raspberry jam perfectly balances the soft, buttery dough, and the pistachios add just the right crunch. It’s a showstopper that’s surprisingly easy to make, even if I’m not an expert baker. Plus, the dough is versatile—I can add chocolate, spices, or raisins for extra flavor.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Quick Raspberry Jam (or thick store-bought 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
2 ½ – 3 cups (315 – 375g) all-purpose plain flour, or bread flour (start with less and add more if needed)
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

Directions

To Make the Jam

1. I add all the jam ingredients to a small saucepan and bring it to a boil, stirring as I mash the raspberries.

2. I reduce the heat and simmer for a few minutes until the mixture thickens into a sticky paste. The thicker, the better—it should cling to a spoon like frosting.

3. I remove it from the heat and let it cool completely before spreading it onto the dough.

To Make the Dough

1. In a large bowl or stand mixer, I combine all the dough ingredients (and any optional add-ins) until they come together.

2. I knead the dough for 5–10 minutes, until it’s soft and stretchy. If it feels sticky, I add a little more flour; if it feels dry, I add a splash of milk.

3. I cover the bowl with a clean towel and let the dough rise in a warm spot for about 1 hour, or until it doubles in size.

Shaping the Wreath

1. Once the dough has risen, I dust my work surface with flour and roll the dough into a rectangle, about 10×20 inches (25×45 cm).

2. I spread the cooled raspberry jam evenly over the surface, leaving a small border around the edges.

3. Starting from the long side, I roll the dough into a log.

4. Using a sharp knife, I slice the log lengthwise to create two long halves, then gently twist them together.

5. I shape the twisted dough into a circular wreath and place it on a parchment-lined baking tray, tucking the ends together.

6. I cover it loosely and let it rise again for about 1 hour, or until it has puffed up by about 20%. (I sometimes refrigerate it overnight for convenience.)

Baking the Wreath

1. When ready to bake, I preheat my oven to 340°F (170°C).

2. If the wreath was refrigerated, I let it come to room temperature first.

3. I bake it for 20–30 minutes, until the surface is golden brown and feels firm to the touch.

4. I allow the wreath to cool on the tray while I prepare the glaze.

Decorating the Wreath

1. To make the sugar glaze, I combine sugar and water in a small saucepan over medium heat, stirring until dissolved.

2. While the wreath is still warm, I brush or drizzle the glaze over the top.

3. I sprinkle the pistachios over the glazed wreath for a festive finishing touch.

4. I enjoy it warm or at room temperature—it’s best eaten the same day it’s baked.

Servings and Timing

This recipe serves about 12 people and takes around 3 hours total—20 minutes of prep, 40 minutes of baking, and about 2 hours of resting and rising time.

Variations

I like to play around with flavors depending on the season. Sometimes I use blackberry or cherry jam instead of raspberry for a twist. Adding chocolate chunks to the filling turns it into a decadent dessert wreath. For a spiced winter version, I mix in ground ginger or cardamom. If I’m not vegan, I use regular milk and butter with the same delicious result.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days. To refresh, I warm slices in the oven at 300°F for 5–10 minutes. For longer storage, I wrap the wreath tightly in plastic and freeze it for up to 1 month. When ready to serve, I thaw it overnight and reheat gently to bring back that freshly baked texture.

FAQs

Can I use store-bought jam?

Yes, I often use thick store-bought raspberry jam—if it’s runny, I reduce it on the stove for a few minutes until thickened.

What if my dough doesn’t rise?

I make sure my yeast is fresh and that the dough is resting in a warm, draft-free spot.

Can I make this with regular butter and milk?

Absolutely. It works perfectly with dairy-based ingredients too.

How do I keep the jam from leaking out?

I spread the jam in a thin layer and avoid overfilling near the edges.

Can I make it ahead of time?

Yes, I often shape the wreath and refrigerate it overnight, then bake it fresh the next morning.

How do I know it’s baked through?

I gently press the surface—it should feel firm and spring back. The crust should be golden brown.

Can I add nuts to the filling?

Definitely! Chopped almonds, pecans, or pistachios add a lovely crunch.

Can I skip the glaze?

Yes, but I love how it adds shine and helps the pistachios stick.

How can I make it gluten-free?

I substitute a 1:1 gluten-free flour blend and add a teaspoon of xanthan gum for elasticity.

Can I use other shapes instead of a wreath?

Of course! I sometimes bake it as a simple twisted loaf or shape it into rolls.

Conclusion

I love how this Raspberry and Pistachio Wreath combines festive beauty with comforting homemade flavor. The soft, buttery dough filled with bright raspberry jam and topped with pistachios makes every bite a little celebration. Whether I’m baking it for Christmas morning, gifting it to loved ones, or simply treating myself, this wreath never fails to impress—it’s as stunning as it is delicious.