- ¾ cup Josh Pond wild blueberry jam
- 2 ½ - 3 cups all-purpose plain flour, or bread flour (start with less flour and add more if needed)
- ¾ cup milk, warm
- ½ cup butter, room temperature
- 3 tablespoons granulated sugar, or coconut sugar
- 1 tablespoon instant dry yeast
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup granulated sugar
- 2 tablespoons water
- ¼ cup pistachios
- Add the flour, milk, butter, sugar, yeast, cinnamon, and nutmeg in a large bowl or stand mixer and mix until it comes together. Knead the dough for 5-10 minutes or until the dough becomes soft and stretchy. The dough should be tacky but shouldn't stick to the side of the bowl. If the dough is sticky, add a little more flour and knead again. If the dough is dry (where cracks are showing on the surface), add a dash of milk and knead again.
- Leave the dough in the bowl or stand mixer, cover with a tea towel and place it in a warm place for at least 1 hour or until the dough doubles in size.
- Dust a clean surface with flour. Roll out the dough into a rectangle shape around 10 x 20 inch large. Spread the jam onto the dough so it's close to the edge.
- Starting from the long side of the dough, roll it into a tube. Use a sharp knife to cut the tube in half length ways creating two long 'strips' of pastry. Carefully twirl the two halves together, with the open side up.
- Place the dough on a lined baking tray. Connect the two ends of the dough together to form a wreath. Cover the wreath and let it rest in a warm place for at least 1 hour or until increased in size by at least 20%. Preheat oven to 350°F
- Bake the wreath for 25-35 minutes. The wreath is ready when the surface is slightly golden brown and if you press the surface, it should feel firm and bounce back quickly. Allow the wreath to cool on the baking tray.
- Make the sugar glaze, by adding the sugar and water to a small saucepan over medium heat. Stir until the sugar has dissolved. While the wreath is still hot, drizzle the sugar glaze on top.
- Sprinkle the pistachios on the wreath just before serving. Enjoy!