Description

A festive, soft, and buttery bread wreath filled with tangy raspberry jam and topped with crunchy pistachios. This Raspberry and Pistachio Wreath makes a stunning centerpiece for the holidays—beautiful, delicious, and easier to make than it looks.

Ingredients

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 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

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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

Use store-bought thick raspberry jam to save time.

Try blackberry, cherry, or strawberry jam for variation.

Add chopped nuts or chocolate chunks to the filling for richness.

Refrigerate shaped wreath overnight for convenient baking the next morning.

Freeze for up to 1 month and reheat gently before serving.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Bread
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 16g
Sodium: 130mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 5g
Cholesterol: 0mg