Description
A beautiful, festive, and delicious Raspberry and Pistachio Wreath that’s perfect for Christmas gifting or sharing with loved ones. This wreath combines sweet raspberry jam and crunchy pistachios in a soft, fluffy dough.
Ingredients
Scale
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
- Make the Raspberry Jam:
In a small saucepan, combine raspberries, sugar, cornstarch, and a dash of water. Bring to a boil and cook for about 5 minutes, mashing the raspberries. Reduce heat and simmer until thickened. Remove from heat and add lemon juice if desired. - Make the Dough:
In a large mixing bowl, combine flour, warm dairy-free milk, vegan butter, sugar, yeast, cinnamon, nutmeg, and salt. Knead for 5-10 minutes until soft and slightly tacky. Let rise for 1 hour until doubled in size. - Roll and Shape the Dough:
Roll the dough into a rectangle (approximately 25×45 cm). Spread the cooled raspberry jam over the dough. - Roll and Cut:
Roll the dough tightly into a log and slice it lengthwise into two pieces. Twist together and form into a circular wreath shape, pinching the ends to seal. - Second Rise:
Place the wreath on a baking sheet lined with parchment paper. Cover and let rise for another 30 minutes. - Bake:
Preheat the oven to 350°F (175°C). Bake for 35-40 minutes until golden brown. - Prepare the Sugar Syrup:
Combine sugar and water in a small saucepan and simmer until sugar dissolves. - Decorate:
Brush the baked wreath with sugar syrup and sprinkle chopped pistachios on top. - Serve:
Allow to cool slightly before slicing and serving.
Notes
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days.
- Make-Ahead: The wreath can be assembled and stored in the refrigerator overnight before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg