In a medium saucepan, combine fresh raspberries, sugar, a dash of water, and lemon juice. Cook over medium heat for about 5 minutes, mashing the mixture while stirring until it starts to boil. Reduce heat and simmer until thickened, then cool completely.

In a large mixing bowl or stand mixer, combine flour, warm dairy-free milk, softened vegan butter, sugar, yeast, cinnamon, nutmeg, and salt. Mix until cohesive dough forms, then knead for 5-10 minutes until soft and smooth. Let rise in a warm spot covered, until doubled, about 1-2 hours.

Once risen, punch down and roll into a rectangle. Spread cooled raspberry jam over it, leaving edges bare. Roll tightly from the long side, cut in half lengthwise, twist and form into a wreath on a lined baking sheet.

Cover loosely with plastic wrap and let rest in a warm area for 30-60 minutes until puffy.

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

While cooling, prepare the sugar glaze by dissolving sugar in water over medium heat. Drizzle over the wreath and sprinkle with pistachios before serving.