There is something magical about pulling a golden, braided wreath from the oven during the holiday season. This Raspberry and Pistachio Wreath is a vegan enriched bread that looks like it belongs in a bakery window, yet it relies on just a handful of basic ingredients you probably already have in your pantry.
Readers have successfully made this recipe over 80 times, so you can trust that the steps are reliable and the results are consistently impressive.
I first attempted a wreath like this one busy December afternoon when I wanted a centerpiece dessert for a small family gathering. The braiding technique looked intimidating on screen, but once I rolled the dough and cut it into strips, the twisting came together naturally.
The combination of red raspberry filling and green pistachio topping creates a festive look that turns any table into a celebration.
This recipe is adapted from a popular jam donut babka and sticky cinnamon buns, which means the dough is soft, slightly sweet, and wonderfully buttery thanks to vegan block butter. It is designed for Christmas gifting, special occasions, or simply treating yourself to something beautiful.
The wreath serves 12 people and takes about 3 hours from start to finish, including resting time.
Whether you are a seasoned home baker or trying enriched dough for the first time, this recipe walks you through every stage with clear guidance. You will need just 20 minutes of active prep, plus patience while the dough rises. The reward is a stunning, delicious centerpiece that tastes as good as it looks.
A festive wreath that looks fancy but only takes a few basic ingredients to make, and it has been tested so many times you can trust it.
The ingredient list for this wreath is divided into four groups: the quick raspberry jam, the wreath dough itself, optional add ins, and the decoration. Each component plays a specific role, and together they create the signature flavor and appearance.
For the quick raspberry jam, you will need fresh or frozen raspberries, granulated sugar, cornstarch, a dash of water, and an optional squeeze of lemon juice. If you prefer to save time, a thick store bought jam works just as well.
For the wreath dough, gather the following:
All purpose plain flour or bread flour, 2 and a half to 3 cups
Dairy free milk, warm, two thirds of a cup
Vegan butter at room temperature, half a cup
Granulated sugar or coconut sugar, 3 tablespoons
Instant dry yeast, 1 tablespoon
Ground cinnamon, a quarter teaspoon
Ground nutmeg, a quarter teaspoon
A pinch of salt if not using salted butter
For optional add ins, consider half a cup of roughly chopped vegan chocolate, a quarter cup of raisins, or a quarter teaspoon of ground ginger. These are entirely optional and let you customize the flavor.
For decoration, you will need a quarter cup of granulated sugar, 2 tablespoons of water, and a quarter cup of pistachios.
Notes about the ingredients
Choosing the right flour is the foundation of a good enriched dough. All purpose plain flour works well and is widely available, but bread flour gives the wreath a slightly chewier, sturdier texture.
I recommend starting with the smaller amount of flour and adding more only if the dough feels too sticky. Every kitchen has slightly different humidity levels, so the exact amount you need may vary.
Instant dried yeast is the best choice here because it does not require proofing. You can mix it directly with the other ingredients, which saves time and reduces the risk of yeast failing in cool liquid.
If you only have active dry yeast, proof it in the warm dairy free milk with a pinch of sugar for about 5 minutes before combining it with the rest of the dough ingredients.
Vegan block butter or margarine is essential for the soft, tender crumb that makes this wreath special. Make sure it is at room temperature so it incorporates smoothly into the dough. Spreadable margarine in tubs contains more water and may require adjustments, so I strongly recommend using a solid vegan butter block for the most reliable results.
The jam is the most critical ingredient for a clean assembly. Whether you make the quick version or use store bought, it must be very thick and sticky.
If the jam is too runny, it will ooze out during rolling and baking, creating a mess and leaving the inside of the wreath dry. The jam should hold its shape on a spoon almost like frosting.
Pistachios are used for decoration and add a beautiful green color that complements the red raspberry filling. Roughly chop them just before sprinkling so they retain their crunch.
Preparing the jam for this wreath recipe
The quick raspberry jam comes together in about 10 minutes on the stovetop, and it is worth making from scratch because you can control the thickness.
Combine one cup of fresh or frozen raspberries, 3 tablespoons of granulated sugar, 2 tablespoons of cornstarch, and a dash of water in a small saucepan. Add a squeeze of lemon juice if you like a brighter flavor.
Bring the mixture to a boil for 5 minutes, stirring constantly while mashing the raspberries with the back of a spoon. This helps them break down quickly and release their natural juices. After the initial boil, reduce the heat to a simmer for a few more minutes until the raspberries have fully disintegrated.
The final mixture should be a very thick and sticky paste. It should keep its shape and stick to a spoon almost like frosting or buttercream. The thicker, the better.
Remove the jam from the heat and let it cool completely before using it in the wreath. Cooling is important because warm jam will soften the dough during assembly and make it harder to roll and braid.
If you are making the jam ahead, store it in an airtight container in the refrigerator and bring it to room temperature before spreading.
If you prefer to use store bought jam, choose a high quality, thick variety. Avoid anything labeled as light or reduced sugar, as these tend to be more liquid. You can also cook store bought jam down for a few minutes to thicken it further.
Preparing the dough for the raspberry wreath
To make the dough, combine all the wreath dough ingredients and any optional add ins in a large bowl or a stand mixer fitted with a dough hook. Mix until everything comes together into a rough dough. If you are kneading by hand, turn the dough out onto a lightly floured surface and work it for 5 to 10 minutes.
The goal is a dough that is soft, stretchy, and tacky but not sticky. It should not leave residue on your fingers or stick to the sides of the bowl.
If the dough is too sticky, add a little more flour, one tablespoon at a time, and knead again. If the dough is too dry and cracks appear on the surface, add a dash of warm dairy free milk and knead until it smooths out.
Here is a quick reference for adjusting the dough texture:
Problem
Solution
Dough is sticky and clings to fingers
Add flour, 1 tablespoon at a time
Dough is dry and shows surface cracks
Add a dash of warm milk
Dough is tacky but springs back when pressed
Ready, no adjustment needed
Once the dough reaches the right consistency, leave it in the bowl or stand mixer, cover it with a tea towel, and move on to the resting stage. Do not skip the kneading step, because it develops the gluten that gives the wreath its structure and allows it to hold the braided shape during baking.
Top tips for resting the dough
Enriched doughs, meaning doughs that contain butter and sugar, proof more slowly than lean bread doughs. The butter and sugar create a heavier environment for the yeast, so patience is key. The ideal resting spot is warm and humid, around 23 to 25 degrees Celsius (73 to 77 degrees Fahrenheit).
Leave the dough to rest for at least 1 hour or until it has doubled in size. Depending on your kitchen temperature, this can take anywhere from 1 hour to several hours.
If the dough has not doubled after an hour, move it to a warmer spot. I once left dough near a cold window and waited three hours for it to rise; moving it to a spot near the oven made a dramatic difference.
Here are my top tips for a successful first rise:
Cover the dough with a damp tea towel to prevent a skin from forming
Place the bowl in a turned off oven with the light on for gentle ambient warmth
Do not rush the rise; underproofed dough will be dense and heavy
If your kitchen is very cold, the dough can rest in the refrigerator overnight as a slow proof
Slow overnight proofing in the refrigerator actually develops more flavor, so do not worry if you need to use that method. Just let the dough come back to room temperature before shaping.
How to assemble the wreath
Assembly is the most fun part of this recipe, and it is where the wreath takes shape. Dust a clean work surface with flour and roll the rested dough into a rectangle approximately 25 by 45 centimeters (10 by 20 inches). Try to keep the thickness even so the wreath bakes uniformly.
Spread the cooled jam over the dough, getting close to the edges but leaving a small margin so the filling does not squeeze out when you roll. Starting from the long side, roll the dough into a tight tube, just like you would for cinnamon rolls or a babka.
Now comes the braiding step. Use a sharp knife to cut the tube in half lengthways, creating two long strips of pastry with the jam exposed on the inside.
Carefully twirl the two halves together, keeping the cut sides facing upward so the raspberry filling stays visible. Take your time with this step; the dough is forgiving and you can gently reposition the strips if they slip.
Place the braided dough on a lined baking tray. Connect the two ends together to form a circle, pinching them gently to seal. The wreath shape should be roughly even all the way around, but it does not need to be perfect. Rustic imperfections add charm and character.
Cover the assembled wreath and let it rest in a warm place for at least 1 hour or until it has increased in size by at least 20 percent. This second rise is important because it gives the dough its final lightness.
You can also let the wreath rest in the refrigerator overnight if you want to bake it fresh the next morning.
If the dough becomes too soft to shape at any point during assembly, refrigerate it for 30 minutes. This will firm up the butter and make the dough much easier to handle.
Making this wreath in advance
One of the best things about this recipe is how well it adapts to a make ahead schedule. If you are planning a holiday meal, you can prepare the dough or the fully assembled wreath the day before and simply bake it when you are ready.
There are two main make ahead options. First, you can mix and knead the dough, then refrigerate it overnight for its first rise. On baking day, let the dough soften at room temperature, shape it, let it proof, and bake as directed.
Second, you can fully assemble the wreath, cover it tightly, and refrigerate it overnight for its second rise. This option is especially convenient because you can go straight from fridge to oven.
If you baked a refrigerated wreath, it may need an additional 5 to 10 minutes in the oven. Keep an eye on the surface color and use the bounce back test to check for doneness.
Freezing is also an option. You can freeze the dough after the first rise or freeze the fully assembled wreath before its second rise. Thaw overnight in the refrigerator, then let it come to room temperature and proof before baking.
Recommendations for serving the festive raspberry wreath
The wreath is best eaten the day it is baked, when the crust is slightly crisp and the interior is soft and pillowy. Serve it warm or at room temperature, either whole on a decorative platter or sliced into 12 portions.
For the finishing touch, drizzle a simple sugar glaze over the wreath while it is still hot. The glaze is made by dissolving a quarter cup of granulated sugar in 2 tablespoons of water over medium heat. It soaks into the warm bread and creates a subtle sweetness on the surface.
Sprinkle the pistachios on the wreath just before serving so they stay crunchy. If you prefer other toppings, consider chopped walnuts, almonds, or pecans. A drizzle of melted dark or white vegan chocolate also makes a beautiful and delicious decoration, or you can use a simple lemon glaze for a brighter finish.
If you have leftovers, store them in an airtight container at room temperature for 1 to 2 days. The bread will lose some of its softness over time, but a few seconds in the microwave will bring back the warmth and texture.
Customizing this wreath recipe
This wreath is a versatile base recipe that welcomes creativity. The dough itself can be enhanced with optional add ins folded in during the initial mixing stage. Half a cup of roughly chopped vegan chocolate adds richness, while a quarter cup of raisins brings a chewy texture that pairs beautifully with the raspberry filling.
If you enjoy warm spices, try adding a quarter teaspoon of ground ginger to the dough, or increase the cinnamon and nutmeg slightly. These small adjustments give the wreath a deeper, more complex flavor profile without changing the structure.
For a completely different filling experience, you can replace the raspberry jam with a gingerbread filling made from molasses, brown sugar, and spices. This variation turns the wreath into a classic winter treat that pairs perfectly with coffee or tea.
Other customization ideas include:
Using a thick apricot or fig jam instead of raspberry for a different color and flavor
Adding citrus zest to the dough for a refreshing note
Swapping pistachios for a mix of toasted seeds and nuts
Drizzling with a citrus glaze made from powdered sugar and lemon or orange juice
Each variation keeps the core technique the same, so once you master the basic wreath, you can experiment with confidence. The recipe has been tested extensively, so you can trust the dough formula while exploring new flavor combinations that suit your taste and your holiday table.
FAQs
How do you shape a braided wreath with jam filling?
Roll the rested dough into a 10×20 inch rectangle, then spread thick, cooled raspberry jam evenly over the surface. Starting from the long side, roll the dough into a tight tube. Use a sharp knife to cut the tube in half lengthwise, creating two long strips. Carefully twist the two strips together, then bring the ends together on a lined baking tray to form a wreath shape.
Why did my jam leak out of the bread during baking?
Jam leaks when it is not thick enough before baking. The homemade raspberry jam must be cooked into a very thick, sticky paste that holds its shape on a spoon, almost like frosting. This is achieved by boiling the raspberries, sugar, and cornstarch until the cornstarch gelatinizes and stabilizes the moisture, preventing it from turning to steam and escaping the dough.
Can I make this wreath ahead of time for Christmas morning?
Yes, you can make the wreath ahead of time. The dough can be refrigerated overnight after the first rise, then brought to room temperature, shaped, and proofed the next day. Alternatively, the fully assembled and shaped wreath can be refrigerated overnight before baking; just add 5 to 10 minutes to the bake time. The baked wreath is best eaten the day it is baked.
What is the best flour to use for a yeast wreath bread?
Either all-purpose plain flour or bread flour works well. All-purpose flour, with a protein content around 10 to 12 percent, will produce a softer, more tender crumb. Bread flour, with 12 to 14 percent protein, creates a chewier, more structured bread that holds its twisted shape slightly better. The recipe starts with 2 ½ cups of flour, adding more only if needed.
Raspberry and Pistachio Wreath Recipe There is something magical about pulling a golden, braided wreath from the oven during the holiday season. This Raspberry and Pistachio Wreath is a vegan enriched bread that looks like it belongs in a bakery window, yet it relies on just a handful of basic ingredients you probably already have in your pantry.
Total Time:180 min
Yield:12 1x
Ingredients
Scale
Quick Raspberry Jam (or thick store-bought jam) 1 cup fresh or frozen raspberries 3 tablespoons granulated sugar 2 tablespoons cornstarch / corn flour Dash water Squeeze lemon juice
Wreath 2 ½ – 3 cups all-purpose plain flour or bread flour ⅔ cup dairy-free milk, warm ½ cup vegan butter, room temperature 3 tablespoons granulated sugar or coconut sugar 1 tablespoon instant dry yeast ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg Pinch salt
Optional add-ins ½ cup roughly chopped vegan chocolate, roughly chopped ¼ cup raisins ¼ teaspoon ground ginger
To decorate (note 3) ¼ cup granulated sugar 2 tablespoons water ¼ cup pistachios
Instructions
To make the jam 1-Add all ingredients to a small saucepan: Add all ingredients to a small saucepan and bring it to a boil for 5 minutes. Stir while mashing the raspberries. Reduce to a simmer for another few minutes or until the raspberries have broken down. The final mixture should be like a thick very thick and sticky paste (the thicker, the better). It should keep shape and ‘stick’ to a spoon almost like frosting or buttercream. Remove from the heat and cool.
To make the dough 2-Add all ingredients (and optional add-ins) in: Add all ingredients (and optional add-ins) in a large bowl or stand mixer and mix until it comes together. Knead the dough for 5-10 minutes or until the dough becomes soft and stretchy. The dough should be tacky but shouldn’t stick to the side of the bowl. If the dough is sticky, add a little more flour and knead again. If the dough is dry (where cracks are showing on the surface), add a dash of milk and knead again. 3-Leave the dough in the bowl or: Leave the dough in the bowl or stand mixer, cover with a tea towel and place it in a warm place for at least 1 hour or until the dough doubles in size. If it doesn’t double in size, place it in a WARMER spot and wait until it does. 4-Dust a clean surface with flour: Dust a clean surface with flour. Roll out the dough into a rectangle shape around 25 x 45 cm large (10 x 20 inch). Spread the cooled jam onto the dough so it’s close to the edge. 5-Starting from the long side of the: Starting from the long side of the dough, roll it into a tube (note 5). Use a sharp knife to cut the tube in half length ways creating two long ‘strips’ of pastry. Carefully twirl the two halves together. 6-Place the dough on a lined baking: Place the dough on a lined baking tray. Connect the two ends of the dough together to form a wreath. Cover the wreath and let it rest in a warm place for at least 1 hour or until increased in size by at least 20%. You can also let the wreath rest in the fridge overnight.
Baking the wreath 7-If you chilled your wreath overnight, let: If you chilled your wreath overnight, let it come to room temperature. When you are ready to bake, preheat the oven to 170°C (340°F). 8-Bake the wreath for 20-30 minutes: Bake the wreath for 20-30 minutes. The amount of time will depend on your dough and how you made the wreath. The wreath is ready when the surface is slightly golden brown and if you press the surface, it should feel firm and bounce back quickly. Allow the wreath to cool on the baking tray.
Decorating the wreath 9-To make a sugar glaze, add the: To make a sugar glaze, add the sugar and water to a small saucepan over medium heat. Stir until the sugar has dissolved. While the babka is still hot, drizzle the sugar glaze on top. 10-Sprinkle the pistachios on the wreath just: Sprinkle the pistachios on the wreath just before serving. Enjoy! The wreath is best eaten the day it is baked. Alternatively, store it an airtight container at room temperature for 1-2 days.
Last Step:
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