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Festive Raspberry Pistachio Wreath

raspberry pistachio wreath - featured image
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This stunning holiday wreath combines tangy raspberry flavors with the nutty richness of pistachios, creating a festive and delicious treat perfect for gatherings.

Ingredients

Scale
  • 3 ½ cups (450g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ tsp salt
  • ¾ cup (180ml) warm milk (around 110°F/43°C)
  • 2 large eggs
  • ⅓ cup (75g) unsalted butter, softened
  • ¾ cup (225g) raspberry jam (use seedless for a smoother texture)
  • ½ cup (60g) powdered sugar
  • 1 tbsp cornstarch
  • ½ cup (75g) shelled pistachios, roughly chopped (unsalted and roasted)
  • 1 egg, beaten (for brushing)
  • Optional: powdered sugar for dusting

Instructions

  1. In a large mixing bowl, combine the flour, sugar, yeast, and salt. Add the warm milk, eggs, and softened butter. Mix until combined, then knead for about 8–10 minutes (or 5 minutes with a stand mixer) until the dough is smooth and elastic.
  2. Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1–1.5 hours or until doubled in size.
  3. While the dough is rising, combine raspberry jam, powdered sugar, and cornstarch in a small bowl. Mix until smooth and set aside.
  4. Once the dough has risen, punch it down and roll it out into a large rectangle (approximately 18 x 12 inches).
  5. Spread the raspberry mixture evenly over the dough, leaving a small border around the edges. Sprinkle the chopped pistachios evenly on top.
  6. Roll the dough tightly into a log, starting from the long side. Pinch the seam to seal, then carefully transfer to a parchment-lined baking sheet. Shape the log into a circle, joining the ends together.
  7. Using a sharp knife, make cuts around the wreath about 1 inch apart, being careful not to cut all the way through. Twist each section slightly to expose the filling.
  8. Cover the wreath with a towel and let it rise for another 30 minutes.
  9. Preheat your oven to 350°F (175°C). Brush the wreath with beaten egg and bake for 25–30 minutes, or until golden brown and fragrant.
  10. Let the wreath cool for 15–20 minutes before dusting with powdered sugar and serving. Slice and enjoy!

Notes

[‘Make sure your milk is warm but not hot (around 110°F/43°C) to avoid killing the yeast.’, ‘Allowing the wreath to rise again after shaping helps achieve a fluffy texture.’, ‘Use a sharp knife for clean cuts when shaping the wreath.’, ‘Keep an eye on the wreath during the last few minutes of baking to prevent overbaking.’, ‘Customize the filling with cinnamon or orange zest for extra holiday flair.’]

Nutrition

Keywords: raspberry, pistachio, holiday dessert, festive baking, sweet bread, Christmas recipe

Find it online: https://yumnode.com/festive-raspberry-pistachio-wreath-recipe-perfect-for-holidays/