Ingredients
Quick Raspberry Jam
- 1 cup (110g) fresh or frozen raspberries
- 3 tablespoons (40g) granulated sugar, or liquid sweetener to taste
- 2 tablespoons (14g) cornstarch / corn flour
- Dash of water
- Squeeze of lemon juice, to taste (optional)
Wreath Dough
- 2 ½ – 3 cups (315 – 375g) all-purpose plain flour, or bread flour (start with less flour and add more if needed)
- ⅔ cup (165g) dairy-free milk, warm
- ½ cup (115g) vegan butter, room temperature
- 3 tablespoons (40g) granulated sugar, or coconut sugar
- 1 tablespoon (10g) instant dry yeast
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt, if not using salted butter
Optional Add-ins
- ½ cup roughly chopped vegan chocolate
- ¼ cup raisins
- ¼ teaspoon ground ginger
To Decorate
- ¼ cup (50g) granulated sugar
- 2 tablespoons (30g) water
- ¼ cup pistachios
Instructions
- Prepare the Jam: Combine fresh or frozen raspberries, granulated sugar, cornstarch, a dash of water, and optional lemon juice in a small saucepan. Bring it to a boil for 5 minutes, stirring and mashing the raspberries to create a thick, sticky paste similar to frosting or buttercream. Reduce heat to simmer until the mixture thickens further. Remove from heat and let cool completely.
- Make the Dough: In a large bowl or stand mixer, add all dough ingredients: flour, warm dairy-free milk, vegan butter, sugar, instant dry yeast, cinnamon, nutmeg, salt, and optional add-ins (chopped vegan chocolate, raisins, ground ginger). Mix until combined, then knead for 5 to 10 minutes until the dough becomes soft, stretchy, and tacky but not sticky. Adjust flour or milk as needed to achieve the right consistency.
- First Rise: Cover the dough with a tea towel and place it in a warm spot for at least 1 hour or until it doubles in size. If it doesn’t double, move it to a warmer location until risen.
- Shape the Wreath: Lightly flour a clean surface and roll out the dough into a 25 x 45 cm (10 x 20 inch) rectangle. Spread the cooled raspberry jam evenly over the dough, leaving close to the edges. Starting from the longer side, tightly roll the dough into a tube. Using a sharp knife, slice the tube lengthwise into two strips. Twist the two strips around each other carefully and form a circular wreath by connecting the ends.
- Second Rise: Place the wreath on a lined baking tray, cover, and let it rest in a warm place for at least 1 hour, or until it has increased in size by about 20%. Alternatively, refrigerate overnight to slow proof.
- Preheat Oven: Allow the wreath to come to room temperature if refrigerated. Preheat your oven to 170°C (340°F).
- Bake: Bake the wreath for 20 to 30 minutes until the surface is a light golden brown and feels firm and springs back when pressed gently. Remove from the oven and let cool on the baking tray.
- Prepare Sugar Glaze: In a small saucepan over medium heat, dissolve ¼ cup granulated sugar in 2 tablespoons water, stirring until fully dissolved and a syrup is formed.
- Glaze and Decorate: While the wreath is still hot, drizzle the sugar glaze evenly on top. Immediately sprinkle with pistachios. Serve once cooled slightly. The wreath is best enjoyed the day it is baked but can be stored in an airtight container at room temperature for 1-2 days.
Notes
- If using store-bought jam that is runny, simmer it in a saucepan for about 5 minutes until thick and sticky for the best filling consistency.
- Instant yeast does not require activation; if using another yeast type, proof it in warm milk with sugar until bubbly before use.
- For a refined sugar-free version of the glaze, replace sugar and water with 50g of liquid sweetener and drizzle warm over the wreath.
- If the dough is too soft to handle for shaping, chill in the fridge for 30 minutes to firm up without affecting taste or texture.
- When rolling the dough into a tube, roll tightly to prevent gaps but not so tight that the jam leaks out during baking.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegan
