Name: Raspberry and Ginger Bread Wreath for Festive Gatherings
Prep time: 25 min
Cook time: 30 min
Total time: 145 min
Ingredients: 1/2 cup milk, warmed (Use almond or soy milk for a dairy-free version.); 1/4 cup water, warmed (Assists yeast activation.); 7 g dried yeast (Essential leavening agent for rising.); 2 Tbsp honey (Opt for maple syrup for a vegan alternative.); 4 1/4 cups plain flour, sifted (Whole wheat flour works for added fiber.); 1/3 cup caster sugar (Brown sugar gives a richer flavor.); 1 tsp salt (Avoid substitutes unless reducing sodium.); 2 tsp finely grated lemon zest (Lime zest can also be used.); 2 tsp ground ginger (Replace with freshly grated ginger for a stronger flavor.); 1/2 tsp ground cinnamon (Can be omitted for a milder taste.); 1/2 tsp ground cardamom (Optional for complexity.); 2 free-range eggs lightly beaten (Use flax eggs for a vegan option.); 125 g unsalted butter, melted, cooled (Substitute with coconut oil for a dairy-free option.); 2 Tbsp milk, for brushing (Omit for dairy-free.); 30 g crystallised ginger, finely chopped (Other dried fruits may be used as substitutes.); 1 cup caster sugar (Adjust based on the ripeness of the fruit.); 250 g raspberries, fresh or frozen (Feel free to swap for other berries.); 2 Tbsp lemon juice (Lime juice can work too.); 1 Tbsp finely grated fresh ginger (Skip it if you prefer less ginger.); 40 g unsalted butter, melted, cooled (Adds smoothness to the jam.); Gold ribbon (A decorative option for presentation; entirely optional.)

As the holiday season approaches, I find myself reminiscing about the scents that fill a warm kitchen—the sweet tang of raspberries mingling with the spicy aroma of ginger. That’s exactly what inspired my Raspberry and Ginger Bread Wreath Delight, a show-stopping dessert that transforms your holiday table into a masterpiece. This festive wreath not only looks stunning but is a joy to make, bringing a delightful contrast of flavors that will amaze your guests. Plus, it’s surprisingly quick to prepare, making it an effortless favorite during those busy holiday days. Ready to impress your loved ones and make your dessert table unforgettable? Let’s dive into this enticing recipe and create something truly special together!

Why You’ll Adore This Wreath?

Simplicity: This Raspberry and Ginger Bread Wreath requires no advanced baking skills, making it accessible for both novice and seasoned home cooks alike.

Elegant Presentation: Its stunning shape and vibrant colors make it a perfect centerpiece that enhances any festive gathering.

Irresistible Flavor: The combo of sweet raspberries and spicy ginger creates a delightful burst of taste that harmonizes beautifully.

Versatile Options: Experiment with different jams or go savory by adding cheese and herbs for a unique twist that caters to everyone!

Time-Saving: With easy prep and bake times, this wreath fits seamlessly into your holiday schedule, leaving you more time to celebrate with family and friends.

For another delicious option, don’t forget to check out my Garlic Bread Grilled recipe that’s ideal for any gathering!

Raspberry and Ginger Bread Wreath Ingredients

For the Dough

1/2 cup milk, warmed – Moisture for the dough; use almond or soy milk for a dairy-free version.
1/4 cup water, warmed – Assists yeast activation; no substitutions needed.
7g (2 1/4 tsp) dried yeast – Essential leavening agent for rising; instant yeast can speed up the process.
2 Tbsp honey – Adds natural sweetness; opt for maple syrup for a vegan alternative.
4 1/4 cups plain flour, sifted – Provides structure; whole wheat flour works for added fiber.
1/3 cup caster sugar – Sweetness enhancer; brown sugar gives a richer flavor.
1 tsp salt – Balances flavor; avoid substitutes unless reducing sodium.
2 tsp finely grated lemon zest – Brightens the taste; lime zest can also be used.
2 tsp ground ginger – Adds spice; replace with freshly grated ginger for a stronger flavor.
1/2 tsp ground cinnamon – Gives warmth; can be omitted for a milder taste.
1/2 tsp ground cardamom – Adds floral notes; optional for complexity.
2 free-range eggs, lightly beaten – Adds moisture and richness; use flax eggs for a vegan option.
125g unsalted butter, melted, cooled – Provides richness; substitute with coconut oil for a dairy-free option.
2 Tbsp milk, for brushing – Ensures a golden crust; omit for dairy-free.
30g crystallised ginger, finely chopped – Offers texture and extra ginger flavor; other dried fruits may be used as substitutes.

For the Jam Filling

1 cup caster sugar – Sweetness for the raspberry filling; adjust based on the ripeness of the fruit.
250g raspberries, fresh or frozen – The star ingredient for your wreath; feel free to swap for other berries.
2 Tbsp lemon juice – Brightens the jam; lime juice can work too.
1 Tbsp finely grated fresh ginger – Boosts jam flavor; skip it if you prefer less ginger.
40g unsalted butter, melted, cooled – Adds smoothness to the jam without thickening it too much.

To Serve

Gold ribbon – A decorative option for presentation; entirely optional.

This Raspberry and Ginger Bread Wreath is sure to captivate your guests and elevate your festive gatherings!

Step‑by‑Step Instructions for Raspberry and Ginger Bread Wreath

Step 1: Activate the Yeast
In a mixing bowl, combine 1/2 cup warmed milk, 1/4 cup warmed water, 7g dried yeast, and 2 tablespoons honey. Stir gently to mix, then let it sit for about 10 minutes, until it becomes frothy on the surface. This step is essential to ensure your Raspberry and Ginger Bread Wreath rises beautifully.

Step 2: Prepare the Dough
In a stand mixer, whisk together 4 1/4 cups sifted flour, 1/3 cup caster sugar, 1 teaspoon salt, 2 teaspoons lemon zest, 2 teaspoons ground ginger, 1/2 teaspoon ground cinnamon, and optional 1/2 teaspoon ground cardamom. Gradually add the frothy yeast mixture and 2 lightly beaten eggs. Mix on medium speed until a smooth, elastic dough forms.

Step 3: Knead and Incorporate Butter
With the mixer running, slowly drizzle in 125g melted and cooled unsalted butter while continuing to knead for about 10–15 minutes. The dough should become elastic and slightly tacky but not sticky. You’re looking for a smooth texture that will hold together well once you begin shaping your Raspberry and Ginger Bread Wreath.

Step 4: Let the Dough Rise
Shape the kneaded dough into a ball and place it into a greased bowl. Cover with a clean kitchen towel and let it rise in a warm spot until doubled in size, roughly 1.5 hours. Keep an eye on it—the dough should look puffy and have expanded significantly!

Step 5: Prepare the Jam Filling
While the dough is rising, make the jam filling. In a saucepan, combine 1 cup caster sugar, 250g raspberries, 2 tablespoons lemon juice, and 1 tablespoon finely grated fresh ginger if desired. Cook over medium heat for about 15–20 minutes, stirring occasionally, until the mixture thickens. Once cooked, strain if desired and allow it to cool.

Step 6: Roll and Fill the Dough
Once the dough has risen, roll it out on a lightly floured surface into a rectangle about 1/4 inch thick. Brush the surface with the remaining melted butter, then spread half the cooled jam filling evenly over the dough. Sprinkle 30g finely chopped crystallised ginger on top for added texture, then roll the dough into a log from one long side.

Step 7: Shape the Wreath
Chill the rolled log in the refrigerator for about 15 minutes to firm up the dough. After chilling, remove it and carefully cut it lengthwise with a sharp knife, revealing the jam filling inside. Twist the two halves together to form a wreath shape, tucking the ends underneath to secure.

Step 8: Final Rise
Place your beautifully shaped wreath onto a lined baking tray. Cover with plastic wrap or a kitchen towel and let it rise again for about 30 minutes. The dough should puff up a bit more, making your Raspberry and Ginger Bread Wreath fluffy.

Step 9: Bake the Wreath
Preheat your oven to 220°C (425°F). Before baking, brush the wreath with 2 tablespoons of milk for a golden crust. Bake in the preheated oven for 10 minutes, then lower the temperature to 190°C (375°F) and continue baking for another 18–20 minutes until the wreath is golden brown and sounds hollow when tapped.

Step 10: Glaze and Serve
After baking, immediately brush the warm wreath with a mixture of honey diluted in a little water for a beautiful shine. For a festive touch, decorate with a gold ribbon if desired. Serve your Raspberry and Ginger Bread Wreath alongside the remaining jam for an unforgettable dessert experience!

How to Store and Freeze Raspberry and Ginger Bread Wreath

Room Temperature: Best enjoyed on the same day it’s baked. Store leftover pieces in an airtight container for up to 2 days to maintain freshness.

Fridge: If you need to keep it longer, refrigerate in an airtight container for up to 5 days, but be aware it may dry out slightly.

Freezer: For longer storage, freeze the wreath tightly wrapped in plastic wrap, then placed in a freezer bag, for up to 3 months. Thaw in the fridge overnight before serving.

Reheating: To reheat, place individual slices in a warm oven for about 10 minutes to restore softness and delightfully release that aromatic flavor of the Raspberry and Ginger Bread Wreath.

Expert Tips for Raspberry and Ginger Bread Wreath

Active Yeast First: Ensure your yeast is frothy before adding it to the dough; this is crucial for a successful rise of your Raspberry and Ginger Bread Wreath.
Gentle Cutting: When cutting the chilled log, use a sharp knife with a gentle sawing motion to avoid squeezing out the jam filling, which can lead to uneven distribution.
Optimal Rise Environment: Provide a warm, moist environment when letting the dough rise; this enhances fluffiness and ensures the wreath bakes beautifully.
Fresh vs. Frozen Berries: If using frozen raspberries, thaw and drain them well to prevent excess moisture from affecting your dough’s structure.
Serve Fresh: For the best flavor and texture, enjoy your Raspberry and Ginger Bread Wreath the same day it’s baked. Store any leftovers in an airtight container.

Make Ahead Options

These Raspberry and Ginger Bread Wreaths are perfect for busy home cooks looking to save time during the festive season! You can prepare the dough up to 24 hours ahead by following the initial steps of the recipe and then refrigerating the shaped wreath after twisting it. Just ensure to cover it tightly with plastic wrap to maintain moisture and prevent drying out. When you’re ready to bake, allow the dough to come to room temperature and rise for about 30 minutes before placing it in the oven. This way, you’ll enjoy a beautiful, freshly baked wreath without the last-minute stress, leaving you more time to celebrate with loved ones!

What to Serve with Raspberry and Ginger Bread Wreath

Create the perfect centerpiece for your festive gathering with delightful pairings that enhance your wreath’s unique flavors.

Creamy Vanilla Ice Cream: A scoop atop your warm wreath adds richness and a cool contrast to the spicy ginger and tart raspberry.
Earl Grey Tea: Infused with bergamot, this tea harmonizes beautifully with the wreath’s floral notes, making each bite feel special.
Fresh Fruit Salad: A medley of seasonal fruits provides a refreshing, juicy balance, brightening the entire dessert experience.
Spiced Cider: Warm spiced cider complements the ginger’s warmth, enveloping you in cozy autumn flavors that resonate with the season.
Chocolate Ganache Drizzle: This decadent addition introduces luscious chocolate notes that pair delightfully with both raspberry and ginger.
Lemon Glaze: A light drizzle of lemon glaze can enhance your wreath’s brightness while offsetting the sweetness perfectly.
Whipped Cream: Light, airy whipped cream adds volume and sweetness, making every forkful a cloud-like experience of joy.

Indulging in these pairings not only elevates your Raspberry and Ginger Bread Wreath but creates an enchanting feast for the senses, ensuring your gathering is one to remember!

Raspberry and Ginger Bread Wreath Variations

Invite your creativity to shine as you turn this delightful wreath into a unique dessert masterpiece!

Fruit Twist: Use apricot or orange marmalade instead of raspberry for a sunny, citrusy flavor.
Savory Spin: Swap jam for a filling of cheeses, herbs, and roasted vegetables for a savory wreath that’s perfect for brunch.
Gluten-Free: Substitute plain flour with a gluten-free flour blend for a delightful, inclusive version.
Nuts & Seeds: Add chopped nuts or seeds like almonds or pumpkin seeds within the twist for extra crunch and nutrition.
Maple Sweetness: Experiment with maple syrup instead of sugar for a lovely, earthy sweetness.
Spiced Variation: Incorporate nutmeg or allspice for a different flavor profile that enhances the holiday spirit.
Fruity Mix: Blend different berries, such as blueberries or blackberries, to create a mixed berry filling for a delightful twist.
Choco-Ginger: Drizzle melted dark chocolate on top before serving to elevate flavors and add a touch of indulgence.

For more delectable ideas and cozy treats, don’t miss out on my Chicken Ranch Macaroni Cheese or the charming Pull Apart Bread that your family will adore!

Raspberry and Ginger Bread Wreath Recipe FAQs

How do I choose ripe raspberries for the filling?
Absolutely! When selecting raspberries, look for berries that are plump, vibrant in color, and slightly firm to the touch. Avoid those with dark spots or significant bruising, as they may be overripe or spoiled. Fresh raspberries should also have a sweet fragrance!

What is the best way to store the Raspberry and Ginger Bread Wreath?
To maintain its freshness, the Raspberry and Ginger Bread Wreath is best enjoyed the same day it’s baked. Store any leftovers in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate it in an airtight container for up to 5 days, though it might lose a bit of moisture.

Can I freeze the Raspberry and Ginger Bread Wreath?
Definitely! For freezing, wrap the wreath tightly in plastic wrap and then place it in a freezer bag. This way, it can be stored for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight and, if desired, warm slices in the oven for about 10 minutes to restore that lovely softness.

What should I do if my dough doesn’t rise properly?
Very often, dough may not rise due to inactive yeast. Make sure that when you activate the yeast, the liquid (milk and water) is warm but not hot, ideally around 100-110°F (37-43°C). If your yeast isn’t frothy after 10 minutes, it might be expired or the liquid too hot. You may need to start with fresh yeast for best results.

Is this wreath suitable for anyone with gluten allergies?
Great question! Unfortunately, the traditional Raspberry and Ginger Bread Wreath contains flour. If you’re making it for someone with gluten sensitivities, consider using a 1:1 gluten-free flour blend. Remember to check that the other ingredients, like baking powder (if used), and the jam don’t contain hidden gluten.

Can I modify the filling for dietary restrictions?
Absolutely! You can swap out the raspberries for other fruits like blueberries or strawberries if you prefer or if someone has a berry allergy. For the jam, try using a store-bought low-sugar or sugar-free option if you’re watching sugar intake. The flavor profile may change, but the lovely wreath shape will still be a hit!