In a medium saucepan over medium heat, combine fresh or frozen raspberries, granulated sugar, cornstarch, a splash of water, and a squeeze of lemon juice. Stir continuously until it begins to boil, then reduce heat and let simmer for about 10-15 minutes until thickened.

In a large mixing bowl, combine all-purpose flour, warm dairy-free milk, vegan butter, instant dry yeast, ground cinnamon, nutmeg, and a pinch of salt. Mix until a sticky dough forms, then knead on a floured surface for about 8-10 minutes.

Shape the kneaded dough into a ball and place it in a greased bowl. Cover and let it rise in a warm spot for 1-2 hours, until doubled in size.

Once the dough has risen, punch it down gently, roll it into a large rectangle. Spread the cooled raspberry jam evenly across the surface.

Starting from one long side, tightly roll the dough into a log. Slice the log in half lengthwise, twist the two halves together, and shape into a wreath.

Cover the twisted wreath with a kitchen towel and allow it to rise for 30-60 minutes until puffed.

Preheat your oven to 170°C (340°F). Once risen, bake for 20-30 minutes until golden brown and the bread sounds hollow when tapped.

After removing from oven, let it cool slightly. Drizzle with a sugar glaze made from powdered sugar and plant-based milk, then sprinkle chopped pistachios on top.