To prepare the jam, combine all the jam ingredients in a small saucepan. Bring to a boil for about 5 minutes while mashing the raspberries. Reduce heat to a simmer until the mix becomes a thick paste. Let it cool.

To create the dough, mix all the ingredients in a large bowl until well combined. Knead for 5-10 minutes until it's soft and stretchy. If it’s too sticky, add a bit more flour. Let the dough rise for about 1 hour or until it has doubled in size.

Flour your workspace and roll the dough into a large rectangle. Spread the cooled raspberry jam over the dough, almost to the edges. Tightly roll it into a tube.

Cut the tube in half lengthwise and twist the two pieces together. Shape into a wreath on a lined baking tray and let it rise for another hour.

When ready, preheat your oven to 340°F. Bake for 20-30 minutes or until golden brown.

For the glaze, dissolve the sugar in water over medium heat, then drizzle over the warm wreath. Sprinkle with pistachios just before serving.

This wreath is best enjoyed on the day it’s made, but it can last for 1-2 days in a container!