Raspberry Bread Twists Recipe

Introduction

Raspberry Bread Twists are a delightful treat, combining soft, fluffy bread with a sweet and tangy raspberry jam swirl. Finished with a smooth vanilla glaze, these twists are perfect for breakfast, brunch, or an afternoon snack.

Ingredients

• 250 milliliters lukewarm water (1 1/8 cups)
• 25 grams granulated sugar (2 tablespoons)
• 7 grams instant yeast (1 packet)
• 400 grams all purpose flour
• 15 milliliters melted coconut oil (1 tablespoon), plus more for greasing bowl
• 1 teaspoon kosher salt
• 150 grams raspberry jam (1/2 cup)
• 65 grams confectioner’s sugar (1/2 cup)
• 1 tablespoon whole milk, or plant milk of choice
• 1/2 teaspoon vanilla bean paste

Instructions

1. Step 1: Line a half-sheet rimmed baking tray with parchment paper and set aside.
2. Step 2: In a large bowl, dissolve the instant yeast and sugar in lukewarm water.
3. Step 3: Add the flour, melted coconut oil, and kosher salt to the yeast mixture.
4. Step 4: Use a bench scraper to combine the ingredients until a shaggy dough forms.
5. Step 5: Turn dough out onto a lightly floured surface and knead by hand until soft and elastic, about 8–10 minutes.
6. Step 6: Shape the dough into a ball and place it in a well-oiled mixing bowl. Drizzle more coconut oil on top.
7. Step 7: Cover and let the dough rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
8. Step 8: Punch the dough down to release air.
9. Step 9: On a rolling mat, roll the dough into a 12 x 15-inch rectangle.
10. Step 10: Spread raspberry jam evenly over the dough using a rubber spatula or palette knife.
11. Step 11: Fold the dough rectangle in half lengthwise, creating a 6 x 15-inch rectangle.
12. Step 12: Using a sharp knife, cut the dough vertically into fifteen 1-inch-wide slices.
13. Step 13: Twist each slice gently into a spiral shape, stretching the dough slightly as you twist.
14. Step 14: Place the twisted slices on the prepared baking tray, leaving 1–2 inches between each.
15. Step 15: Cover the tray with plastic wrap and let the bread twists rise until doubled in size, about 30–45 minutes. Preheat the oven to 400°F (204°C) meanwhile.
16. Step 16: Bake the twists in the preheated oven for 25 minutes, or until golden brown.
17. Step 17: Transfer twists to a wire rack to cool while preparing the glaze.
18. Step 18: In a small bowl, whisk together confectioner’s sugar, milk, and vanilla bean paste until smooth.
19. Step 19: Transfer the glaze to a piping bag.
20. Step 20: Place the wire rack with cooled twists over a tray lined with parchment or plastic wrap. Drizzle the glaze over the twists.

Tips & Variations

• Use plant-based milk and coconut oil for a dairy-free version.
• Replace raspberry jam with other fruit preserves like strawberry or apricot for different flavors.
• For extra texture, sprinkle chopped nuts such as almonds or pistachios on the jam before folding.
• Make sure your water is not too hot when dissolving yeast to avoid killing the yeast.

Storage

Store raspberry bread twists in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh but can be gently reheated in a low oven or microwave before serving. Avoid refrigeration, as it may dry out the bread.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of jam?

Fresh raspberries can be used but because of their higher moisture content, they might make the dough soggy. It’s best to use a thick jam or preserves for easier handling and better texture.

How do I know if the bread twists are fully baked?

The twists should be a golden brown color and sound hollow when tapped on the bottom. Baking for 25 minutes at 400°F typically ensures they are cooked through, but you can also use an instant-read thermometer; the internal temperature should reach about 190°F (88°C).

Raspberry Bread Twists Recipe

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4.8 from 120 reviews

Delight in these Raspberry Bread Twists, featuring soft, fluffy dough enveloped in a sweet raspberry jam swirl and finished with a luscious vanilla glaze. Perfect for a breakfast treat or an afternoon snack, they boast a tender crumb and a beautiful spiral shape that’s both visually appealing and delicious.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 30 minutes
• Yield: 15 twists 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 250 milliliters lukewarm water (1 1/8 cups)
• 25 grams granulated sugar (2 tablespoons)
• 7 grams instant yeast (1 packet)
• 400 grams all purpose flour
• 15 milliliters melted coconut oil (1 tablespoon), plus more for greasing bowl
• 1 teaspoon kosher salt

Filling

• 150 grams raspberry jam (1/2 cup)

Glaze

• 65 grams confectioner’s sugar (1/2 cup)
• 1 tablespoon whole milk, or plant milk of choice
• 1/2 teaspoon vanilla bean paste

Instructions

1. Prepare the baking tray: Line a half-sheet rimmed baking tray with parchment paper and set aside to prevent sticking and ease cleanup.
2. Activate yeast: In a large bowl, dissolve the instant yeast and sugar in lukewarm water to activate the yeast and start fermentation.
3. Mix dough ingredients: Add the all-purpose flour, melted coconut oil, and kosher salt to the yeast mixture. Use a bench scraper to bring the ingredients together until a shaggy dough forms.
4. Knead the dough: Turn the dough out onto a lightly floured countertop or silicone baking mat. Knead by hand until the dough is soft, elastic, and smooth, about 8 to 10 minutes.
5. First rise: Shape the dough into a ball and place it in a well-oiled mixing bowl. Drizzle additional coconut oil over the top, cover the bowl, and let the dough rise in a warm place for 1 to 1 1/2 hours or until doubled in size.
6. Deflate dough and shape: Punch down the dough gently to release air. On a rolling mat, roll it out into a 12 x 15-inch rectangle for easy spreading and folding.
7. Spread raspberry jam: Using a rubber spatula or small palette knife, evenly spread the raspberry jam over the dough rectangle to add fruity sweetness.
8. Fold dough: Fold the rectangle in half by bringing the longer edge towards you to meet the opposite side, forming a 6 x 15-inch rectangle which will create layers in the twists.
9. Cut slices: With a sharp chef’s knife, slice the folded rectangle vertically into 1-inch wide strips, getting about 15 slices in total.
10. Twist slices: Take each slice and gently twist it until a spiral shape forms, stretching slightly to show the jam layer and create visual appeal.
11. Second rise: Place the twisted slices on the prepared baking tray, spacing them 1-2 inches apart. Cover with plastic wrap and let rise until doubled in size, about 30 to 45 minutes.
12. Preheat oven: Meanwhile, preheat your oven to 400°F (204°C) to ensure it’s hot and ready for baking.
13. Bake: Bake the twists in the preheated oven for 25 minutes or until they develop a golden brown crust and are cooked through.
14. Cool: Remove from oven and transfer the twists to a wire rack to cool completely while you prepare the glaze.
15. Make glaze: In a small bowl, whisk together the confectioner’s sugar, whole milk, and vanilla bean paste until smooth and glossy.
16. Glaze the twists: Transfer the glaze to a piping bag. Position the wire rack with bread twists over a parchment or clingfilm-lined tray. Drizzle the vanilla glaze generously over the twists for a sweet finishing touch.
17. Serve: Enjoy the Raspberry Bread Twists best on the day they are made for optimal freshness and texture.

Notes

• Ensure the water for activating yeast is lukewarm—not hot—to prevent killing the yeast.
• Kneading is essential to develop gluten, which gives the bread its structure and chew.
• Use a sharp knife to make clean slices for effortless twisting.
• You can substitute the raspberry jam with your preferred fruit preserves or lemon curd for a different flavor.
• The twists are best eaten fresh but can be stored in an airtight container for up to 2 days at room temperature.
• For a vegan option, use plant-based milk instead of whole milk in the glaze.

Keywords: raspberry bread twists, raspberry jam bread, sweet bread recipes, twisted bread, breakfast bread, fruit-filled bread