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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/raspberry-bread-twists-recipe/