Vegan Pistachio Yeast Wreath with Almonds and Maple Syrup
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This cute little pistachio yeast wreath quickly became an absolute fan-favorite in my family since I baked it for the very first time. That’s why nowadays, I don’t only make it regularly every easter, but also sometimes in the middle of the year, whenever one of my family members requests it. (Even if it’s in the middle of summer…)
To be honest though, I can see why it’s so popular. A soft and fluffy yeast dough is amazing to begin with, but filled with the sweet and creamy combo of pistachio & maple syrup, it simply becomes unbeatable. And so that’s why I just could not not post it here on the blog as well! You should definitely give it a try!
and now here’s the recipe for this:
Vegan Pistachio Yeast Wreath with Almonds and Maple Syrup
Ingredients:
for the yeast dough:
500g flour*
50g maple syrup (or other sweetener of choice)*
60ml rapeseed oil*
250ml plant milk of choice
2 tsp dry active yeast
1/2 tsp vanilla extract
a pinch of salt
1 tbsp plant based yogurt (optional)*
for the filling:
100g natural unsweetened pistachio butter
100g maple syrup
vanilla (optional)
50-100g sliced almonds
Instructions:
Start by making the yeast dough. For that, slightly heat up your plant milk until lukewarm. Then stir in dry active yeast and let the mix sit for a few minutes.
Combine flour and salt in a big bowl and add the yeast-plant milk mixture, as well as the oil, vanilla, maple syrup and optionally the plant based yogurt. Combine everything until it forms a soft dough.
On a floured surface, knead the dough by hand for about 5-10mins until soft but not sticky.* Then place the dough in a slightly oiled bowl and cover with a clean, wet kitchen towel. Place the bowl in a warm space and let the dough rise for at least 1 hour.
Stir together pistachio butter, maple syrup and vanilla until you get a smooth creamy texture.
When the dough has doubled in size, shortly knead again on a floured surface, roll it out on a sheet of parchment paper and spread the pistachio-maple syrup mix on top. Then sprinkle with sliced almonds and roll everything together, like you would when making cinnamon rolls.
Now, with a sharp knife, cut the roll of dough lengthwise, so that you get two same sized, filled strands of dough. Twist them together and form one bigger, or several smaller, round wreath / wreaths.
Preheat the oven to 180°C and let the wreath rise for another 30mins.
Before baking, brush it with a mix of some more plant milk and maple syrup and decorate with some more sliced almonds.
Then bake it for 25-30mins and optionally cover with some aluminium foil towards the last 10mins of baking time.
Let the baked yeast wreath cool down and enjoy right away while it’s still as fresh as possible!
Not only for pistachio-enthusiasts!
*Notes:
For the dough to be light and fluffy I’d suggest you use very fine and light flour for this recipe. Cake or pastry flour, as well as all-purpose or while spelt flour should work.
I like to use maple syrup here but you can use whatever sweetener you like. Both, a granulated or liquid sweetener, will work!
I like to use a particular organic rapeseed oil with a hint of butter aroma when making recipes like this, but if you can’t find anything like that or don’t want to use rapeseed oil at all, you can also replace it with any other neutral oil or even 75g melted vegan butter. However if you’re using butter, make sure that your freshly melted butter is only lukewarm and not hot anymore when you combine it with the yeast!
You can skip adding the one tablespoon of plant based yogurt, but I find that the texture of the dough becomes extra fluffy, light and soft when added, so I highly recommend it!
While kneading it, the dough will soak up a little bit more flour and becomes way softer and more flexible as well. Therefore you should really take your time with this step and gradually add more flour if the dough sticks to your hands or the surface too much!
Did you make this recipe?
leave a comment or tag me on Instagram @choartemi