Go Back
–+ servings
Raspberry and Pistachio Wreath

Irresistibly Fluffy Raspberry and Pistachio Wreath Delight

A vegan Raspberry and Pistachio Wreath that combines flaky dough with tangy raspberry jam and crunchy pistachios, perfect for festive gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 2 hours
Total Time 3 hours
Servings: 12 slices
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Jam
  • 2 cups Raspberries fresh or frozen
  • 1 cup Sugar adjust to taste
  • 2 tablespoons Cornstarch for thickening
  • 1/2 cup Water to dissolve sugar
  • 1 tablespoon Lemon Juice optional
For the Dough
  • 4 cups All-Purpose Flour bread flour can be used
  • 1 cup Dairy-Free Milk or regular milk
  • 1/2 cup Vegan Butter or regular butter
  • 1/2 cup Granulated Sugar or Coconut Sugar
  • 2 teaspoons Instant Dry Yeast check expiration
  • 1 teaspoon Cinnamon adjust to taste
  • 1 teaspoon Nutmeg adjust to taste
  • 1 teaspoon Salt omit if using salted butter
Optional Add-ins
  • 1 cup Chopped Vegan Chocolate for indulgent twist
  • 1/2 cup Raisins soaked for extra softness
  • 1 teaspoon Ground Ginger for a warm spice note
For the Glaze
  • 1 cup Sugar for shiny finish
  • 1/4 cup Water for glaze consistency
For the Topping
  • 1/2 cup Pistachios or substitute with almonds

Equipment

  • Saucepan
  • Mixing Bowl
  • Baking sheet
  • Rolling Pin
  • Kitchen Towel

Method
 

Step-by-Step Instructions
  1. In a saucepan, combine raspberries, sugar, cornstarch, and water over medium heat. Stir until thickened, about 5-8 minutes. Add lemon juice if desired. Cool before using.
  2. In a mixing bowl, whisk flour, dairy-free milk, butter, sugar, yeast, cinnamon, nutmeg, and salt. Mix until a soft dough forms, knead for 8-10 minutes until smooth.
  3. Shape into a ball, place in a greased bowl, cover, and let rise in a warm spot for about 1 hour until doubled in size.
  4. Roll out the dough into a rectangle, spread cooled raspberry jam on top, roll into a log, slice lengthwise, and twist into a wreath shape.
  5. Cover the wreath and let it rise for another 1 hour until puffy.
  6. Preheat oven to 340°F (170°C). Bake wreath for 20-30 minutes until golden brown and hollow sounding when tapped.
  7. Mix sugar and water to make glaze, brush over warm wreath, and sprinkle with pistachios. Let cool slightly before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 45gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 180mgPotassium: 150mgFiber: 2gSugar: 10gVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

Check yeast expiration for best results. Refrigerate shaped wreath overnight for convenience before baking. Adjust spices to personal liking.

Tried this recipe?

Let us know how it was!