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Raspberry Pistachio Holiday Wreath Bread

A festive sweet bread shaped into a beautiful holiday wreath, filled with raspberry preserves and crunchy pistachios. This soft, fluffy centerpiece is perfect for Christmas brunches, dessert tables, and special winter gatherings.
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Ingredients Method Notes

Ingredients
  

  • For the Dough:
  • * 3 1/2 cups all-purpose flour
  • * 2 1/4 teaspoons active dry yeast
  • * 3/4 cup warm milk
  • * 1/4 cup granulated sugar
  • * 1/4 cup unsalted butter softened
  • * 2 large eggs
  • * 1/2 teaspoon salt
  • For the Filling:
  • * 3/4 cup raspberry preserves
  • * 3/4 cup shelled pistachios finely chopped
  • * 1 teaspoon vanilla extract
  • For Finishing:
  • * 1 tablespoon milk for brushing
  • * Powdered sugar for dusting
  • * Optional simple glaze

Method
 

  1. In a large bowl, combine warm milk, yeast, and a teaspoon of the sugar. Let sit for 5-10 minutes until foamy.
  2. Add the remaining sugar, softened butter, eggs, salt, and flour. Mix until a soft dough forms.
  3. Knead the dough for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled in size, about 1 hour.
  4. In a small bowl, stir together the raspberry preserves, chopped pistachios, and vanilla extract.
  5. Punch down the dough and roll it into a large rectangle on a lightly floured surface.
  6. Spread the raspberry mixture evenly over the dough, leaving a small border around the edges.
  7. Roll the dough tightly into a log. Transfer to a parchment-lined baking sheet and shape into a wreath, pinching the ends together.
  8. Use a sharp knife to make cuts around the wreath, exposing some of the filling for a decorative appearance.
  9. Cover loosely and allow the wreath to rise for another 30 minutes.
  10. Brush the dough lightly with milk and bake at 350°F (175°C) for 28-32 minutes, or until golden brown.
  11. Cool for at least 15 minutes before dusting with powdered sugar or drizzling with glaze.
  12. Slice and serve warm or at room temperature.

Notes

* Seedless raspberry preserves create the smoothest filling, but any raspberry jam will work.
* Toast the pistachios before chopping for even more flavor.
* The wreath can be assembled the night before and refrigerated overnight before the second rise.
* A simple powdered sugar glaze makes the wreath extra festive for holiday gatherings.
* Store leftovers in an airtight container for up to 3 days.
* This bread freezes well for up to 2 months. Thaw and warm before serving.