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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.

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

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.

Find it online: https://yumfoodusa.com/raspberry-pistachio-wreath-bread/