Festive Raspberry Pistachio Wreath

Recipe and images courtesy of Romy London (@romylondonuk on Instagram

Dazzle your holiday guests with this show stopping Raspberry Pistachio Wreath! This festive treat is not just a feast for the eyes, but a mouth-watering combination of tart raspberries and crunchy pistachios, all wrapped up cosy in a soft, pillowy dough that’s perfect for sharing (or sneaking an extra slice when no one’s looking!).

Prep time: 60 minutes + 90 minutes resting
Cooking time: 45 minutes

Ingredients:

For the dough:

• 40g flour + 180ml plant milk
• 420g plain flour
• 14g dry active yeast
• 40g granulated sugar
• A pinch of salt
• 160 ml plant milk
• 40ml vegan butter, melted

For the filling:

• 250g fresh raspberries
• 50g granulated sugar
• Zest of 1 lemon
• 2 tbsp cornstarch
• 125g chopped pistachios

For the vegan “egg” wash:

• 2 tbsp plant milk
• 2 tbsp maple syrup

For the glaze:

• 125g powdered sugar
• 2-3 tbsp milk
• 1/2 tsp almond extract

Instructions:

1. In a saucepan, mix 40g flour with 180ml plant milk. Heat over low heat, stirring continuously until the mixture thickens and becomes a sticky goo. Remove from heat and let cool for a few minutes.
2. In a large bowl, combine 420g flour, yeast, sugar, and salt, add the cooled flour mix 160ml plant milk, vanilla extract and melted vegan butter. Mix until a dough forms, then knead until smooth and elastic.
3. Place in a greased bowl, cover, and let rise for 1 hour in a warm place.
4. In the meantime, prepare the filling: In a saucepan, cook raspberries until they break down. Add sugar, lemon zest, and simmer until the sugar dissolves. Stir in a cornstarch slurry and remove from the heat once thickened. Let the raspberry mix cool completely.
5. Roll out the risen dough into a large rectangle. Spread the cooled raspberry filling over the dough and sprinkle evenly with chopped pistachios.
6. Roll up the dough tightly from the long edge, then cut the roll lengthwise down the middle. Twist the two halves together, forming a wreath shape and place the wreath into a lined oven proof dish, such as a cake tin.
7. Cover the wreath and let rise for another 30 minutes. In the meantime, preheat the oven to 190°C (375°F).
8. Brush the wreath with the vegan egg wash and sprinkle with extra pistachio nuts, if desired. Then bake the wreath for 45 minutes, or until golden brown.
9. Remove from the oven and allow the wreath to cool for 10 minutes.
10. In a small bowl, mix powdered sugar, plant milk, and almond extract to make the glaze, then drizzle the glaze over the wreath. Garnish with additional pistachios if you like and you’re ready to serve!

To serve, simply slice up the wreath into portion sizes and enjoy each slice alongside a hot cup of cocoa or tea.

Store the wreath covered and at room temperature for up to 3 days. You can also freeze the freshly baked wreath to enjoy it later! For best results, slice the fresh wreath into portions and wrap them individually for freezing.