Raspberry and Pistachio Wreath Recipe

Introduction

The holiday season is a wonderful time for baking, and one of my favorite creations is the Raspberry and Pistachio Wreath. This stunning dessert not only looks festive but also bursts with flavor and texture, making it perfect for Christmas gifting or sharing with loved ones. I remember the first time I made this wreath; my kitchen was filled with the delightful aroma of freshly baked bread mingled with the tartness of raspberries. When I presented it to my family, their eyes widened in amazement at the beautiful swirl of colors. With every slice, the combination of sweet raspberry jam and crunchy pistachios was met with rave reviews. It has since become a beloved tradition in our home, and I can’t wait to share this recipe with you!

Ingredients

For the Quick Raspberry Jam:

• 1 cup (110g) fresh or frozen raspberries
• 3 tablespoons (40g) granulated sugar (or liquid sweetener to taste)
• 2 tablespoons (14g) cornstarch
• Dash of water
• Squeeze of lemon juice, to taste (optional)

For the Wreath Dough:

• 2 ½ – 3 cups (315-375g) all-purpose or bread flour (start with less flour and add more as needed)
• 2/3 cup (165g) dairy-free milk, warm
• 1/2 cup (115g) vegan butter, room temperature
• 3 tablespoons (40g) granulated sugar (or coconut sugar)
• 1 tablespoon (10g) instant dry yeast
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt (if not using salted butter)

Optional Add-ins:

• 1/2 cup roughly chopped vegan chocolate
• 1/4 cup raisins
• 1/4 teaspoon ground ginger

For Decorating:

• 1/4 cup (50g) granulated sugar
• 2 tablespoons (30g) water
• 1/4 cup pistachios, roughly chopped

Instructions

1. Make the Raspberry Jam:

• In a small saucepan, add raspberries, sugar, cornstarch, and a dash of water.
• Bring the mixture to a boil, cooking for about 5 minutes while stirring and mashing the raspberries. Reduce the heat and let it simmer for a few more minutes until thickened to a sticky, paste-like consistency.
• Remove from heat and add a squeeze of lemon juice (optional). Set aside to cool.

2. Make the Dough:

• In a large mixing bowl or stand mixer, combine flour, warm dairy-free milk, vegan butter, sugar, yeast, cinnamon, nutmeg, and salt. If you’re adding any optional ingredients, do so at this stage.
• Knead the dough for 5-10 minutes until it becomes soft and stretchy. The dough should be slightly tacky but not sticky. If it feels too sticky, add more flour; if it’s too dry, add a little more milk.
• Cover the bowl with a tea towel and let the dough rise in a warm place for about 1 hour, or until it doubles in size.

3. Roll and Shape the Dough:

• Dust a clean surface with flour and roll the dough into a rectangle, approximately 25×45 cm (10×20 inches).
• Spread the cooled raspberry jam evenly over the dough, leaving a small border around the edges.

4. Roll and Cut:

• Starting from the long side, tightly roll the dough into a log. Use a sharp knife to slice the log lengthwise into two long pieces.
• Twist the two pieces together, keeping the cut sides facing up, and form the twisted dough into a circular wreath shape. Pinch the ends together to seal.

5. Second Rise:

• Transfer the dough wreath onto a baking sheet lined with parchment paper. Cover with a tea towel and allow it to rise for another 30 minutes.

6. Bake:

• Preheat your oven to 350°F (175°C).
• Bake the wreath for 35-40 minutes, or until it’s golden brown and cooked through.

7. Prepare the Sugar Syrup:

• In a small saucepan, combine granulated sugar and water. Bring to a simmer, stirring until the sugar dissolves, forming a simple syrup.

8. Decorate:

• Once the wreath is baked and slightly cooled, brush it with the sugar syrup and sprinkle the chopped pistachios on top for decoration.

9. Serve:

• Let the wreath cool slightly before slicing and serving. Enjoy your festive raspberry and pistachio wreath with family and friends!

Nutrition Facts

• Servings: 12 servings
• Calories per serving: Approximately 210 kcal
• Sugar: 9g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg

Preparation Time

• Total Time: 3 hours
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Resting Time: 2 hours

How to Serve

• Warm: Serve the wreath warm for the best flavor and texture.
• With Toppings: Drizzle with additional raspberry jam or sprinkle with more chopped pistachios.
• For Gifting: Package in a festive box for a lovely homemade gift.
• Pair with Beverages: Enjoy with coffee, tea, or a glass of plant-based milk.

Additional Tips

1. Use Quality Ingredients: Opt for fresh raspberries and high-quality vegan butter for the best flavor.
2. Adjust Sweetness: Feel free to adjust the sugar in the raspberry jam and dough according to your taste.
3. Knead Well: Properly knead the dough to develop gluten for a fluffy texture.
4. Don’t Rush the Rising: Allow the dough to rise fully to ensure the wreath has a light, airy texture.
5. Experiment with Flavors: Try adding spices like cardamom or ginger to the dough for added warmth.

Recipe Variations

• Different Fruits: Substitute raspberry jam with other fruit jams like blueberry, strawberry, or mixed berry for varied flavors.
• Nut Mix: Add walnuts or almonds to the filling for added crunch.
• Chocolate Drizzle: Drizzle melted dark chocolate over the cooled wreath for an extra indulgent touch.

Serving Suggestions

• Holiday Parties: This wreath makes a stunning centerpiece for holiday parties and gatherings.
• Breakfast or Brunch: Serve as part of a festive brunch spread alongside other pastries and fruit.
• Dessert Table: Include on a dessert table at events for a beautiful and delicious option.

Freezing and Storage

• Storing Leftovers: Store any leftover wreath in an airtight container at room temperature for up to 3 days.
• Freezing: Freeze the unbaked wreath by wrapping it tightly in plastic wrap and then in foil for up to 2 months. When ready to bake, let it thaw in the fridge overnight and then allow it to rise again before baking.
• Reheating: Reheat slices in the microwave for about 15-20 seconds or in the oven at 300°F until warmed through.

FAQ Section

1. Can I use frozen raspberries for the jam?

• Yes, frozen raspberries work well; just thaw them before cooking.

1. What if I don’t have instant yeast?

• You can use active dry yeast; just proof it in warm water before adding it to the dough.

1. Can I make this wreath gluten-free?

• Yes, substitute all-purpose flour with a gluten-free flour blend.

1. What can I use instead of pistachios for decoration?

• Chopped almonds, walnuts, or hazelnuts are great alternatives.

1. Can I make the dough in advance?

• Yes, you can make the dough and refrigerate it overnight; just allow it to come to room temperature before shaping.

1. How can I make this wreath more festive?

• Add edible glitter or colored sugar on top for a holiday sparkle.

1. What’s the best way to store leftovers?

• Store in an airtight container at room temperature or in the fridge for longer freshness.

1. Is this recipe suitable for vegans?

• Yes, all ingredients are vegan, making it a perfect option for plant-based diets.

1. Can I use store-bought jam?

• Absolutely! Using store-bought jam can save time and still tastes great.

1. How do I know when the wreath is done baking?
   • The wreath should be golden brown on top and sound hollow when tapped.

Conclusion

The Raspberry and Pistachio Wreath is a show-stopping dessert that not only tastes amazing but also looks incredibly festive. With its beautiful twists and vibrant colors, it’s perfect for sharing with family and friends during the holiday season. This recipe is straightforward and can be customized with various fruits and nuts, making it a versatile addition to any festive gathering. Bake one up for your next celebration, and watch it become the star of the dessert table! Happy baking!

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