Raspberry and Pistachio Wreath Recipe

If you’ve been searching for a stunning and delicious centerpiece to wow your guests or simply brighten up your breakfast table, then this Raspberry and Pistachio Wreath Recipe will become your new favorite. Imagine a soft, golden wreath tangled with sweet raspberries and crunchy pistachios, with hints of warming spices and rich vegan butter making each bite irresistible. It’s a beautifully braided bread that combines tart, sweet, and nutty flavors into one elegant, shareable treat that tastes as good as it looks. Whether you’re serving it fresh from the oven or as an afternoon snack with tea, this wreath will quickly earn its place in your collection of treasured recipes.

Ingredients You’ll Need

These ingredients are straightforward but each plays an essential role in creating the perfect balance of flavor, texture, and color in this Raspberry and Pistachio Wreath Recipe. From the vibrant raspberries adding freshness and a pop of color, to the warm spices and rich pistachios giving depth and crunch, every component shines together.

• Fresh or frozen raspberries (1 cup, 110g): The star fruit adding natural tartness and vibrant color.
• Granulated sugar (3 tablespoons, 40g) or liquid sweetener: Sweetens the raspberry mixture perfectly without overpowering.
• Cornstarch (2 tablespoons, 14g): Thickens the raspberry filling for a luscious, jam-like consistency.
• Water (a dash): Helps the cornstarch and sugar come together smoothly in the filling.
• Lemon juice (a squeeze): Optional, but lifts and enhances the raspberry’s brightness.
• All-purpose or bread flour (2 ½ – 3 cups, 315-375g): Forms the elastic dough that crisps just right once baked.
• Dairy-free milk, warm (2/3 cup, 165g): Activates the yeast and adds moisture to the dough.
• Vegan butter, room temperature (1/2 cup, 115g): Adds richness and tenderness to the finished wreath.
• Granulated sugar or coconut sugar (3 tablespoons, 40g): Sweetens the dough subtly for a balanced taste.
• Instant dry yeast (1 tablespoon, 10g): The magic ingredient that makes the dough rise beautifully.
• Ground cinnamon (1/4 teaspoon): A warm spice that complements the fruit perfectly.
• Ground nutmeg (1/4 teaspoon): Adds a hint of cozy spiciness.
• Pinch of salt: Enhances all the flavors and balances sweetness.
• Roughly chopped vegan chocolate (1/2 cup): For melty pockets of indulgence inside the wreath.
• Raisins (1/4 cup): Adds chewy texture and a natural sweetness.
• Ground ginger (1/4 teaspoon): Delivers a subtle zing that brightens the spices.
• Granulated sugar (1/4 cup, 50g): Used with water to create a shiny glaze.
• Water (2 tablespoons, 30g): Mixed with sugar for glazing the wreath.
• Roughly chopped pistachios (1/4 cup): For a toasty crunch and gorgeous green color as final decoration.

How to Make Raspberry and Pistachio Wreath Recipe

Step 1: Prepare the Raspberry Filling

Start by gently simmering the raspberries with sugar, cornstarch, and a dash of water on low heat. Stir continuously until the mixture thickens into a luscious filling that holds together but still bursts with juicy raspberry flavor. A squeeze of lemon juice will boost its brightness if you like a slightly tangy finish.

Step 2: Make the Dough

Warm the dairy-free milk until cozy but not hot, then sprinkle in the instant yeast along with a pinch of sugar to feed the yeast. Let it rest until foamy and bubbly—this tells you the yeast is awake and ready. In a large bowl, combine the flour, remaining sugar, vegan butter, warm milk-yeast mixture, spices including cinnamon, nutmeg, and ginger, and a pinch of salt. Knead the dough until smooth and elastic, adding flour bit by bit if it feels too sticky.

Step 3: First Rise

Cover the dough with a clean towel or plastic wrap and let it rise in a warm spot for about 1 to 1 ½ hours until it’s doubled in size. This is where magic happens as the dough develops flavor and a light, airy structure perfect for baking.

Step 4: Shape the Wreath

Once risen, punch down the dough gently and divide it into several strips. Roll them out and spread the raspberry filling across each strip, then sprinkle in chopped vegan chocolate and raisins evenly before rolling the strips into ropes. Arrange the ropes in a circular shape on a baking tray, twisting or braiding them to create your signature wreath. Pinch the ends together to seal.

Step 5: Second Rise

Cover your shaped wreath and allow it to rise again for about 30 minutes, giving it a little puff before baking.

Step 6: Bake and Glaze

Bake the wreath in a preheated oven at 350°F (175°C) for about 35 to 40 minutes or until it turns golden brown and smells heavenly. While still warm, brush it with a simple glaze made by dissolving sugar in water, then sprinkle the chopped pistachios on top for a crunchy, colorful finish.

How to Serve Raspberry and Pistachio Wreath Recipe

Garnishes

While the pistachios on top add texture and a lovely green contrast, you can also dust the finished wreath lightly with powdered sugar for extra visual appeal and a touch of sweetness.

Side Dishes

Pair this wreath with a cozy cup of your favorite tea, a bold coffee, or even a fresh fruit salad for a light and bright complement. It’s perfect for brunch or an indulgent snack anytime.

Creative Ways to Present

For special occasions, serve the Raspberry and Pistachio Wreath Recipe as a stunning centerpiece on a decorative plate surrounded by fresh raspberries and chopped pistachios. You can also slice it into wedges and offer it alongside dairy-free yogurt or cream for a more decadent presentation.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers tightly wrapped in plastic wrap or in an airtight container at room temperature for up to two days to preserve freshness. The bread remains soft and the filling stays delicious without drying out quickly this way.

Freezing

You can freeze the baked wreath wrapped well in freezer-safe materials for up to 2 months. When ready to enjoy, thaw it overnight at room temperature and refresh it with a short warm-up in the oven to bring back that just-baked goodness.

Reheating

Reheat slices gently in a toaster oven or conventional oven at low heat to revive the flavors and textures without over-drying. Avoid microwaving for long periods as it can make the dough tough.

FAQs

Can I use frozen raspberries in the Raspberry and Pistachio Wreath Recipe?

Absolutely! Frozen raspberries work just as well as fresh ones. Just be sure to thaw and drain them slightly to avoid excess moisture in the filling.

Is it possible to make this wreath gluten-free?

While this recipe calls for all-purpose or bread flour, you can experiment with gluten-free flour blends designed for baking. Keep in mind that texture may vary slightly due to the different properties of gluten-free flours.

Can I substitute vegan butter with coconut oil?

Yes, coconut oil can be used as a substitute for vegan butter. It might slightly alter the flavor and texture, but will still provide the necessary fat to keep the dough tender and rich.

How do I know when the dough has risen enough?

A good test is to gently press two fingers into the dough; if the indentation remains and doesn’t spring back quickly, it has risen enough and is ready for the next step.

Can I make the Raspberry and Pistachio Wreath Recipe nut-free?

You can omit the pistachios or replace them with seeds like sunflower or pumpkin seeds, which add a similar crunch without the allergen risk.

Final Thoughts

This Raspberry and Pistachio Wreath Recipe is truly a feast for both the eyes and the palate, combining delightful textures and balanced flavors in an unforgettable way. Whether you’re baking for a holiday, special brunch, or just because, this wreath brings warmth and joy to any table. I encourage you to try it out and experience the magic yourself — once you do, it might just become your signature recipe too!

Raspberry and Pistachio Wreath Recipe

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4.2 from 45 reviews

• Author: admin
• Total Time: 1 hour 10 minutes plus rising time
• Yield: 12 servings 1x
• Diet: Vegan

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Description

This Raspberry and Pistachio Wreath is a delightful vegan yeasted pastry featuring a sweet raspberry filling and a crunchy pistachio topping. The fragrant spices in the dough complement the tart berry filling perfectly, making it an elegant and tasty treat suitable for brunch or dessert. Made with dairy-free milk and vegan butter, this wreath is a plant-based baked good that offers a festive presentation and a delicious balance of textures and flavors.

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Ingredients

Scale 1x2x3x

Raspberry Filling

• 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)

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)

Additional Filling

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

Topping and Glaze

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

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Instructions

1. Prepare the Raspberry Filling: In a small saucepan, combine the raspberries, 3 tablespoons of sugar, and cornstarch. Add a dash of water to loosen the mixture if needed. Heat over medium heat, stirring constantly until thickened. Add a squeeze of lemon juice to taste and set aside to cool.
2. Make the Dough: In a mixing bowl, combine the warm dairy-free milk with instant dry yeast and a teaspoon of sugar to activate the yeast. Let sit for 5-10 minutes until foamy. In a separate large bowl, mix the flour, remaining sugar, cinnamon, nutmeg, and salt. Add the vegan butter and yeast mixture, then knead the dough for about 8-10 minutes until smooth and elastic. Cover the dough and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
3. Mix the Additional Filling: In a bowl, combine the chopped vegan chocolate, raisins, and ground ginger. Set aside.
4. Shape the Wreath: Once the dough has risen, roll it out on a floured surface into a large circle approximately 12 inches in diameter. Spread the raspberry filling evenly over the dough, leaving a 1-inch border around the edges. Sprinkle the chocolate, raisin, and ginger mixture over the raspberry layer. Gently roll the edge of the dough toward the center to form a 1-inch border that encases the filling.
5. Form the Rings: Cut the circle into 16 evenly spaced strips from the edge of the border inward, without cutting all the way through. Twist each strip several times to reveal the filling, then pinch the ends to seal the twists and form a wreath shape. Transfer the wreath onto a parchment-lined baking sheet.
6. Second Rise: Cover the wreath loosely with a kitchen towel and let it rest for 20-30 minutes to rise slightly while preheating your oven to 350°F (175°C).
7. Bake the Wreath: Place the wreath in the oven and bake for approximately 35-40 minutes, or until golden brown and cooked through. Rotate halfway through baking to ensure even baking.
8. Prepare the Glaze: While the wreath is baking, prepare a simple syrup glaze by heating the granulated sugar and water together until the sugar dissolves completely.
9. Glaze and Garnish: When the wreath is done baking, remove it from the oven and brush generously with the sugar syrup glaze. Sprinkle the roughly chopped pistachios over the top while the glaze is still warm to help them stick.
10. Cool and Serve: Allow the wreath to cool on a wire rack for at least 20 minutes before slicing and serving. This enhances the texture and makes it easier to cut.

Notes

• Use fresh or frozen raspberries; if using frozen, do not thaw before making the filling to avoid excess liquid.
• If you prefer a sweeter wreath, increase the sugar in the filling or dough slightly.
• Dairy-free milk options such as almond, oat, or soy milk all work well in this recipe.
• The dough can be made a day ahead and refrigerated; bring to room temperature before shaping.
• Substitute the pistachios with other nuts like almonds or walnuts if desired.
• Ensure vegan chocolate is used to keep the recipe fully plant-based.
• If the dough is sticky, add flour one tablespoon at a time to avoid over-drying.
• For a shiny finish, brush the wreath with the syrup glaze immediately after baking.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American