Description
This Raspberry and Pistachio Wreath is a delightful vegan and dairy-free treat perfect for special occasions or a festive brunch. Featuring a soft, sweet yeast dough filled with a luscious raspberry compote and sprinkled with chopped pistachios and vegan chocolate, it offers a beautiful combination of tart and nutty flavors wrapped in a golden, braided wreath shape.
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 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)
Filling and Topping
- 1/2 cup roughly chopped vegan chocolate
- 1/4 cup raisins
- 1/4 teaspoon ground ginger
- 1/4 cup (50g) granulated sugar
- 2 tablespoons (30g) water
- 1/4 cup pistachios, roughly chopped
Instructions
- Prepare the Raspberry Filling: In a small saucepan, combine raspberries, sugar, cornstarch, a dash of water, and lemon juice if using. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down into a compote. Remove from heat and let cool completely.
- Make the Dough: In a large mixing bowl, combine warm dairy-free milk, yeast, and a teaspoon of sugar to activate the yeast. Let it sit for 5-10 minutes until foamy. Add the remaining sugar, vegan butter, cinnamon, nutmeg, salt, and gradually add flour until a soft, slightly sticky dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in an oiled bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape the Wreath: After the dough has risen, punch it down gently and roll it out into a large rectangle on a floured surface. Spread the cooled raspberry filling evenly over the dough, then sprinkle the chopped vegan chocolate, raisins, and ground ginger over the filling.
- Form the Braided Wreath: Starting from one long side, carefully roll the dough tightly into a log. Pinch the edges to seal. Using a sharp knife, cut the log lengthwise in half, exposing the layers and filling. Twist the two halves around each other, cut sides facing up, and form a circle or wreath shape, pinching the ends to seal.
- Second Rise: Transfer the shaped wreath to a parchment-lined baking sheet. Cover loosely and let it rise for 30-40 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the wreath for 25-30 minutes until golden brown and cooked through.
- Prepare the Glaze: Mix the granulated sugar and water in a small saucepan and heat until the sugar dissolves to create a syrup.
- Finish and Garnish: Brush the warm wreath with the sugar glaze and sprinkle the chopped pistachios over the top. Allow the wreath to cool slightly before serving.
Notes
- Use bread flour for a chewier texture or all-purpose flour for a softer crumb.
- The dough may be sticky; add flour gradually to avoid making it too dry.
- For extra flavor, add a teaspoon of vanilla extract or orange zest to the dough.
- If you prefer, substitute pistachios with other nuts like almonds or walnuts.
- Ensure the raspberry filling is completely cool before spreading to prevent dough sogginess.
