Raspberry and Pistachio Wreath Recipe
If you’re searching for something stunning and scrumptious to wow your brunch crowd, look no further than this Raspberry and Pistachio Wreath Recipe. This gorgeous braided pastry is filled with sweet raspberry jam and crunchy pistachios, all wrapped in pillowy, buttery dough and draped in a silky glaze. It tastes as festive as it looks—fluffy, fragrant, a little tangy, and utterly irresistible. Whether you’re baking for a holiday brunch or simply want to treat yourself, this centerpiece-worthy bread is as fun to make as it is to slice and share.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of this Raspberry and Pistachio Wreath Recipe comes down to a lineup of simple, fresh ingredients that each play an important role. From the rich, tender dough to flavorful swirls of jam and nuts, every component brings texture, color, and taste to your finished wreath.
- Active dry yeast: This is what gives the bread its light, airy texture—make sure it’s fresh for a reliable rise!
- Warm milk (110°F): Warm (not hot!) milk wakes up the yeast and helps create that soft, enriched crumb.
- Granulated sugar: Just a touch adds gentle sweetness to the dough and helps activate the yeast.
- All-purpose flour: The backbone of the wreath, providing structure while keeping things tender.
- Salt: Even in sweet breads, a little salt is essential to enhance every flavor.
- Unsalted butter (melted): Adds richness and a subtle buttery aroma to the dough.
- Eggs: One for the dough, which gives richness and color, and one for an egg wash, to ensure a shiny, beautifully golden crust.
- Sour cream: This secret ingredient makes the dough extra moist and tender—forget dry pastries forever!
- Raspberry jam: The star of the filling, delivering zippy, bright fruit flavor; use a good-quality jam for best results.
- Finely chopped pistachios: Their color and crunch pair beautifully with raspberries and add a festive green hue.
- Brown sugar: Gives a caramel note to the filling and helps everything caramelize slightly as it bakes.
- Ground cardamom (optional): For a warm, floral hint that takes the filling up a notch (highly recommended!).
- Powdered sugar: The base for your glaze—fine enough to dissolve smoothly.
- Milk: Slightly loosens the glaze so it drifts elegantly over the warm pastry.
- Vanilla extract: Adds depth and that classic bakery-fresh aroma to the glaze.
How to Make Raspberry and Pistachio Wreath Recipe
Step 1: Activate the Yeast
Start by dissolving the active dry yeast in warm milk with a touch of sugar. Give it a gentle stir, then let it sit until it’s foamy and aromatic—usually 5 to 10 minutes. This step ensures your dough gets the best rise, which is key for that soft bread texture in your Raspberry and Pistachio Wreath Recipe.
Step 2: Mix the Dough
In a large bowl, whisk together the flour, salt, and the rest of your sugar. Separately, combine the melted butter, one egg, and sour cream. Pour the foamy yeast mixture and the wet ingredients into your dry ingredients, then stir it all up until a soft, slightly sticky dough forms.
Step 3: Knead and First Rise
Turn your dough onto a floured surface and give it a smooth knead—about five minutes should do it. You’re aiming for a dough that’s elastic and springs back to the touch. Pop it in a greased bowl, cover, and let it rise in a warm spot. After an hour, it should have doubled—hello, fluffy pastry!
Step 4: Shape and Fill
Gently punch down the dough, then roll it out into a 10×16-inch rectangle. Spread raspberry jam evenly, leaving a half-inch border to help seal the edges. Sprinkle over your chopped pistachios, brown sugar, and cardamom for that signature sweet-nutty swirl in this Raspberry and Pistachio Wreath Recipe.
Step 5: Twist and Wreath
Starting on a long edge, roll up the dough tightly to form a log. Carefully slice it lengthwise so the marbled filling peeks out, then twist those two long halves together—cut sides facing up—and curl the twist into a circle. Pinch the ends and—ta-da!—you’ve got a pastry wreath.
Step 6: Second Rise and Bake
Transfer your creation to a parchment-lined baking sheet, cover lightly, and let rise for 30 minutes. Preheat your oven to 350°F and brush the wreath with a beaten egg for gloss and color. Bake until golden brown and irresistibly fragrant, about 25 to 30 minutes.
Step 7: Glaze and Serve
While your wreath cools a bit, whisk up a glaze of powdered sugar, milk, and vanilla. Drizzle it all over while the pastry is still warm, so the glaze soaks into those swirls just a touch. Your Raspberry and Pistachio Wreath Recipe is now ready to slice, serve, and devour!
How to Serve Raspberry and Pistachio Wreath Recipe
Garnishes
A classic touch is a light dusting of extra chopped pistachios scattered over the glaze—those pretty green flecks pop beautifully! For even more holiday flair, toss on a small handful of freeze-dried raspberry pieces or a scatter of fresh raspberries just before serving for a burst of color and fresh tartness.
Side Dishes
Pair slices of the Raspberry and Pistachio Wreath Recipe with a simple bowl of vanilla-scented Greek yogurt, a platter of fresh berries, or a crisp citrus salad. For brunch, offer a pot of strong coffee or fragrant tea on the side—even a splash of sparkling wine feels just right for special occasions!
Creative Ways to Present
Bring out the artist in you by serving your wreath on a big wooden board with sprigs of fresh mint and edible flowers. Or, for a wow factor, tie a ribbon around it and present as a host gift—this Raspberry and Pistachio Wreath Recipe makes a jaw-dropping centerpiece for any celebration table.
Make Ahead and Storage
Storing Leftovers
If you somehow find yourself with leftovers, simply cover the wreath well with plastic wrap or store slices in an airtight container at room temperature. It will stay soft and tasty for up to two days, though you’ll find it gets devoured quickly!
Freezing
This Raspberry and Pistachio Wreath Recipe freezes beautifully. Once cooled, wrap the whole wreath or individual slices tightly in plastic and then foil. Pop them in the freezer for up to two months—just defrost overnight at room temperature when ready to enjoy.
Reheating
To restore that just-baked warmth, gently reheat slices in a low oven (about 300°F) for 5 to 8 minutes, or zap briefly in the microwave. The glaze may melt slightly, but the flavors and textures will be oh-so-inviting!
FAQs
Can I use a different jam or nut for the filling?
Absolutely! Swap raspberry jam for cherry, strawberry, or even apricot for a unique twist. Likewise, almonds or hazelnuts can stand in for pistachios if you prefer or have them on hand.
Can I make the Raspberry and Pistachio Wreath Recipe dough ahead of time?
Yes—you can make the dough the night before and let it rise in the refrigerator overnight. This not only lets you do the hard work ahead, but a slow cold rise can improve the flavor and texture!
Is it necessary to use cardamom?
No, but the hint of cardamom gives your Raspberry and Pistachio Wreath Recipe an extra-special, bakery-style flavor. If you don’t have it, feel free to leave it out or experiment with a dash of cinnamon instead.
How do I keep the filling from leaking out?
Be sure to leave a border when spreading the jam and to roll the dough tightly. Pinching the ends of the wreath well and keeping the twisted sides up also helps keep all that delicious filling inside while baking.
Can I double the recipe for a crowd?
Yes, you can easily double all ingredients for two wreaths—just use two baking sheets and rotate them halfway through baking to ensure even color. It’s a fantastic way to make sure everyone gets a slice!
Final Thoughts
Treat yourself and your loved ones with a truly special bake—there’s nothing quite like the magical combination in this Raspberry and Pistachio Wreath Recipe. With its buttery tender crumb, jewel-bright filling, and showstopping good looks, it’s sure to become a new favorite at your table. Don’t be surprised if you find yourself making it for every celebration!
Print
Raspberry and Pistachio Wreath Recipe
- Total Time: 2 hours (including rise time)
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This Raspberry and Pistachio Wreath Recipe combines the sweet tanginess of raspberry jam with the crunch of pistachios in a beautifully braided sweet bread wreath, perfect for festive occasions.
Ingredients
Dough:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup warm milk (110°F)
- 2 tablespoons granulated sugar
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 2 large eggs (1 for dough, 1 for egg wash)
- 1/4 cup sour cream
For the filling:
- 1/2 cup raspberry jam
- 1/2 cup finely chopped pistachios
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cardamom (optional)
For the glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Dissolve Yeast: In a small bowl, dissolve the yeast in warm milk with 1 tablespoon of sugar. Let sit for 5–10 minutes until foamy.
- Mix Ingredients: Whisk flour, salt, and remaining sugar in a large bowl. In a separate bowl, mix melted butter, 1 egg, and sour cream. Add yeast mixture and wet ingredients to the flour and stir until a soft dough forms.
- Knead and Rise: Turn dough onto a floured surface, knead for 5 minutes until smooth. Let rise in a greased bowl for 1 hour.
- Fill and Shape: Roll out dough, spread jam, sprinkle pistachios, sugar, and cardamom. Roll into a log, twist into a wreath, and let rise for 30 minutes.
- Bake: Brush with egg wash, bake at 350°F for 25–30 minutes until golden brown.
- Glaze and Serve: Mix powdered sugar, milk, and vanilla for glaze. Drizzle over the warm wreath before serving.
Notes
- You can make the dough the night before and let it rise overnight in the fridge.
- Substitute raspberry jam with cherry, strawberry, or apricot for a different flavor.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 16 g
- Sodium: 140 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg
