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
Scale
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
