In a saucepan over medium-low heat, combine fresh raspberries, sugar, cornstarch, a splash of water, and a squeeze of lemon juice. Stir continuously for about 5-10 minutes until thickened.

In a large mixing bowl, combine all-purpose flour, dairy-free milk, vegan butter, sugar, instant dry yeast, ground cinnamon, and salt. Mix until slightly tacky dough forms, then knead for 5-10 minutes until smooth.

Place the kneaded dough in a lightly greased bowl, cover with a tea towel, and let rise for 1-2 hours until doubled in size.

Dust a clean countertop with flour, gently punch down the dough, and roll it out into a rectangle measuring 25 x 45 cm.

Spread the cooled raspberry jam evenly over the rolled-out dough, then roll from the longer side to form a log. Cut the log in half lengthwise and twist the strips together.

Shape the braided dough into a circle and pinch the ends together. Place on lined baking sheet, cover loosely, and let rest for 1 hour.

Preheat oven to 170°C (340°F). Bake the wreath for 20-30 minutes until golden brown and sounds hollow when tapped on bottom.

Mix a simple glaze of sugar and a tiny bit of water. Drizzle over the hot wreath and sprinkle chopped pistachios on top before slicing.