Description

This delightful Raspberry and Pistachio Wreath combines the tartness of fresh raspberries with the crunch of pistachios in a soft, vegan sweet bread. Perfect for breakfast or as a festive dessert, this wreath features a flavorful yeast dough enriched with vegan butter and spiced with cinnamon, nutmeg, and ginger. A sweet raspberry filling thickened with cornstarch and a sprinkle of chopped vegan chocolate and raisins add texture and bursts of flavor, while the sugar glaze with pistachio topping creates a stunning finish.

Ingredients

Scale

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 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 Fillings

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

Glaze and Topping

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

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Instructions

Prepare the Raspberry Filling: In a small saucepan, combine the raspberries, granulated sugar, cornstarch, and a dash of water. Heat over medium heat, stirring constantly until the mixture thickens and becomes glossy. Remove from heat and add a squeeze of lemon juice if desired. Let cool completely.
Make the Dough: In a large mixing bowl, combine the warm dairy-free milk and instant dry yeast. Allow to activate for about 5 minutes until frothy. Add the vegan butter, sugar, ground cinnamon, ground nutmeg, salt, and 2½ cups of flour. Mix thoroughly until a dough forms. If the dough is sticky, gradually add the remaining flour until it is soft but not sticky.
Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Form it into a ball and place it in a lightly greased bowl. Cover with a cloth or plastic wrap and let it rise in a warm place for about 45-60 minutes, or until doubled in size.
Prepare the Filling Mix: In a small bowl, mix the roughly chopped vegan chocolate, raisins, and ground ginger. Set aside.
Shape the Wreath: Once the dough has risen, punch it down gently and roll it out on a floured surface into a large rectangle about 12×16 inches. Spread the cooled raspberry filling evenly over the dough, then sprinkle the chocolate, raisin, and ginger mixture evenly on top.
Roll and Form: Roll the dough tightly from the long side to form a log. Using a sharp knife, cut the log lengthwise down the middle to expose the layers inside. Twist the two halves around each other, keeping the cut sides facing up. Form into a circular wreath shape, pinching the ends together to seal.
Second Rise: Place the wreath on a parchment-lined baking tray. Cover and let it rise for another 30 minutes.
Preheat Oven and Bake: Preheat your oven to 350°F (175°C). Bake the wreath for approximately 25-30 minutes, or until golden brown and cooked through.
Prepare Sugar Glaze: While the wreath bakes, combine the granulated sugar and water in a small saucepan. Heat gently, stirring until the sugar dissolves completely. Remove from heat.
Glaze and Add Pistachios: Remove the wreath from the oven and while still warm, brush it generously with the sugar glaze. Sprinkle the roughly chopped pistachios over the top to finish.
Cool and Serve: Allow the wreath to cool on a wire rack before serving to let the glaze set and flavors meld. Enjoy as a festive breakfast or dessert treat.

Notes

You can use fresh or frozen raspberries for the filling—just thaw frozen ones before cooking.
Adjust sweetness according to your preference by modifying the amount of sugar or using a liquid sweetener.
Ensure the dairy-free milk used is warm, not hot, to activate the yeast properly.
For a non-vegan version, you can substitute vegan butter with regular butter and use milk instead of dairy-free milk.
Store leftover wreath wrapped tightly at room temperature for up to 2 days, or refrigerate and consume within 4 days.
Reheat gently before serving for the best texture and flavor.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American