Raspberry Pistachio Wreath Bread

Raspberry Pistachio Wreath Bread is a beautifully braided, yeast-based sweet bread filled with vibrant raspberry compote and sprinkled with crunchy pistachios. Shaped into an elegant wreath, this festive bake is a showstopper for holiday breakfasts, brunch tables, or winter gatherings. With its swirls of color and contrast in textures, it’s as delightful to present as it is to enjoy.

Why You’ll Love This Recipe

This bread brings together the comforting warmth of freshly baked dough with the brightness of homemade raspberry filling and the subtle nuttiness of pistachios. The process of shaping it into a wreath creates an eye-catching centerpiece that’s perfect for special occasions. Its mildly sweet profile makes it versatile—ideal as a morning pastry, dessert, or paired with afternoon tea. Whether dusted with powdered sugar or drizzled with glaze, it offers the perfect balance of tart, sweet, and tender.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Dough
active dry yeast
warm milk (110°F/45°C)
granulated sugar
unsalted butter, melted
large egg
salt
all-purpose flour

Raspberry Filling
fresh or frozen raspberries
granulated sugar
lemon juice
cornstarch

Topping
chopped pistachios
egg (for egg wash)
optional: powdered sugar or glaze (powdered sugar + lemon juice)

Directions

Make the Dough:

1. In a large bowl, combine the yeast and warm milk. Let stand for 5–10 minutes until foamy.
2. Stir in the granulated sugar, melted butter, egg, and salt.
3. Gradually add flour, mixing until a dough forms.
4. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a towel or plastic wrap, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Prepare the Raspberry Filling:

1. In a small saucepan, combine raspberries, sugar, lemon juice, and cornstarch.
2. Cook over medium heat, stirring often, until the mixture thickens (about 5–7 minutes).
3. Remove from heat and allow to cool completely.

Assemble the Wreath:

1. Roll the risen dough into a rectangle approximately 10×16 inches.
2. Spread the cooled raspberry filling evenly over the dough.
3. Starting from a long edge, roll the dough tightly into a log.
4. Slice the log lengthwise to expose the inner layers.
5. Twist the two halves together, keeping the cut sides facing upward.
6. Form the twisted dough into a circle, pinching the ends to seal.
7. Transfer to a parchment-lined baking sheet.

Bake:

1. Preheat oven to 350°F (175°C).
2. Brush the wreath with egg wash and sprinkle with chopped pistachios.
3. Bake for 25–30 minutes, or until golden brown.
4. Let cool slightly before dusting with powdered sugar or drizzling with glaze, if desired.

Servings and timing

Servings: 10–12 slices
Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 2 hours (including rising time)
Calories per serving: 310 kcal

Variations

• Nut-Free Option: Omit pistachios or substitute with sunflower seeds or shredded coconut.
• Alternative Filling: Try blueberry, cherry, or fig compote for a different flavor profile.
• Spiced Dough: Add cinnamon or cardamom to the dough for a cozy, aromatic touch.
• Cream Cheese Swirl: Add a layer of sweetened cream cheese with the raspberry filling for extra richness.
• Mini Wreaths: Divide the dough into smaller portions to create individual wreaths for gifting or serving.

storage/reheating

Store the cooled wreath in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm slices in the oven at 300°F (150°C) for 8–10 minutes or in the microwave for 15–20 seconds. For best texture, avoid reheating with glaze applied—add glaze after warming if needed. The unbaked dough can be frozen after the first rise and thawed overnight in the refrigerator before shaping and baking.

FAQs

How far in advance can I make the wreath?

You can make the dough and filling a day ahead. Assemble and bake the next day for the freshest result.

Can I use store-bought raspberry jam?

Yes, but homemade filling gives a more vibrant flavor and better consistency for baking.

What’s the best way to shape the wreath?

After twisting the two halves of the log, gently bring the ends together to form a circle and press to seal.

Do I have to use an egg wash?

No, but the egg wash gives a beautiful golden finish. For a vegan alternative, use plant-based milk.

Can I make this wreath with whole wheat flour?

You can substitute up to half of the all-purpose flour with whole wheat flour. The texture may be slightly denser.

Will frozen raspberries work?

Yes, just cook them directly from frozen. Be sure to thicken the mixture completely before using.

Can I add glaze and refrigerate it?

Yes, but the glaze may become slightly sticky when chilled. For best presentation, glaze before serving.

How can I prevent the filling from leaking during baking?

Be sure to cool the filling completely before spreading and roll the dough tightly to minimize gaps.

Can I bake this in a bundt pan?

It’s possible, but shaping and twisting may be more challenging. A flat baking sheet allows better control of the wreath form.

What is the ideal thickness for rolling the dough?

Roll to about 1/4 inch thick to ensure even layers without making the wreath too bulky.

Conclusion

Raspberry Pistachio Wreath Bread is a festive, flavorful bake that brings warmth and color to any table. With its tangy berry filling, tender crumb, and beautiful wreath shape, it’s a true centerpiece for holiday brunches and winter gatherings. Whether you serve it freshly baked or gift it to loved ones, this bread is a memorable and delicious way to celebrate the season.

Raspberry Pistachio Wreath Bread

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This Raspberry Pistachio Wreath Bread is a gorgeous braided yeast bread filled with vibrant raspberry compote and sprinkled with toasted pistachios. Baked into a festive wreath shape, it’s the perfect centerpiece for holiday breakfasts, brunches, or cozy winter mornings.

• Author: Asma
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours (including rising time)
• Yield: : 10–12 slices
• Category: Bread, Holiday Bakes
• Method: Baking
• Cuisine: European-Inspired, Seasonal
• Diet: Vegetarian

Ingredients

Dough:

• 2 1/4 tsp active dry yeast (1 packet)

• 3/4 cup warm milk (110°F/45°C)

• 1/4 cup granulated sugar

• 3 tbsp unsalted butter, melted

• 1 large egg

• 1/2 tsp salt

• 2 3/4 cups all-purpose flour

Raspberry Filling:

• 1 1/4 cups fresh or frozen raspberries

• 1/3 cup granulated sugar

• 1 tbsp lemon juice

• 2 tsp cornstarch

Topping:

• 1/3 cup chopped pistachios

• 1 egg (for egg wash)

• Optional: powdered sugar for dusting or glaze drizzle

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Instructions

Make the Dough:

1. In a large mixing bowl, dissolve yeast in warm milk. Let sit for 5–10 minutes until foamy.

2. Add sugar, melted butter, egg, and salt. Gradually stir in flour to form a dough.

3. Knead on a floured surface for 8–10 minutes until smooth and elastic.

4. Transfer dough to a greased bowl, cover, and let rise for 1–1.5 hours or until doubled in size.

Prepare the Raspberry Filling:

1. In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch.

2. Cook over medium heat, stirring, until thickened, about 5–7 minutes.

3. Let the filling cool completely before using.

Assemble the Wreath:

1. Roll out the dough into a 10×16-inch rectangle.

2. Spread the cooled raspberry filling evenly over the dough.

3. Starting from the long edge, roll the dough into a tight log.

4. Slice the log lengthwise down the middle to expose the layers.

5. Twist the two halves together, cut side facing up. Form into a circle and pinch ends to seal.

6. Place on a parchment-lined baking sheet.

Bake:

1. Brush the wreath with egg wash and sprinkle with chopped pistachios.

2. Bake at 350°F (175°C) for 25–30 minutes, or until golden brown.

3. Let cool slightly before serving.

Optional Finish:

• Dust with powdered sugar or drizzle with a glaze made from powdered sugar and lemon juice for extra shine and sweetness.

Notes

• Ensure the filling is completely cooled to prevent soggy dough.

• Add orange zest to the filling for a holiday citrus twist.

• Best served warm or at room temperature.