Raspberry twist bread offers the perfect balance of soft, fluffy dough and tangy-sweet raspberry filling. The twisted design not only looks impressive but also ensures each slice is packed with flavor. It’s ideal for sharing, easy to customize, and makes a delightful centerpiece for any table. Whether you’re an experienced baker or a beginner, this recipe delivers impressive results with simple ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Granulated sugar
Active dry yeast
Whole milk
Unsalted butter
Eggs
Salt
Raspberry jam or raspberry compote
Lemon zest (optional, for brightness)
Powdered sugar (for optional glaze)
Vanilla extract (for optional glaze)
Directions
Warm the milk until lukewarm. Combine with yeast and a teaspoon of sugar and let sit for 5–10 minutes until foamy.
In a large bowl, mix flour, sugar, and salt. Add yeast mixture, eggs, and melted butter. Mix and knead until a soft, elastic dough forms.
Cover and let rise in a warm place until doubled in size, about 1 hour.
On a floured surface, roll out the dough into a large rectangle.
Spread raspberry jam evenly over the dough, leaving a small border around the edges.
Roll the dough tightly from the long edge into a log. Slice the log in half lengthwise.
Twist the two halves together, keeping the cut sides facing up to show the filling.
Transfer to a greased loaf pan or shape into a wreath on a baking sheet. Let rise again for 30–45 minutes.
Preheat oven to 350°F (175°C). Bake for 30–35 minutes, or until golden brown and cooked through.
Cool slightly and drizzle with optional glaze made from powdered sugar, milk, and vanilla extract.
Servings and timing
This raspberry twist bread yields 8–10 servings. Preparation time is about 30 minutes, rising time totals approximately 1 hour 30 minutes, and baking time is 30–35 minutes.
Variations
Use fresh raspberries mixed with a little sugar and cornstarch as the filling.
Add cream cheese for a richer, tangier layer.
Incorporate almond extract or sliced almonds for a nutty twist.
Swap raspberry jam for other fruit spreads like blueberry, cherry, or apricot.
Make mini twist breads by dividing the dough into smaller portions.
Storage/Reheating
Store raspberry twist bread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm slices in a 300°F (150°C) oven for 5–7 minutes or microwave individual slices for about 20 seconds. The bread can also be frozen for up to 2 months; thaw at room temperature and reheat as desired.
FAQs
Can I use store-bought jam?
Yes, high-quality raspberry jam works perfectly and saves time. Just avoid overly runny varieties.
How do I prevent the filling from leaking?
Don’t overfill the dough and make sure to leave a border around the edges. Chilling the dough slightly before twisting also helps.
Can I make this bread ahead of time?
Yes, you can assemble the loaf, refrigerate overnight, and let it rise before baking the next day.
Can I use fresh raspberries?
Absolutely. Cook them down with sugar and a bit of cornstarch to make a thick compote for the filling.
Why did my bread split during baking?
Overproofing or too much filling can cause splitting. It still tastes delicious, even if rustic-looking.
Can I add icing on top?
Yes, a simple glaze made from powdered sugar and milk is a delicious finishing touch.
Is it okay to knead the dough by hand?
Yes, hand-kneading works fine. It may take 8–10 minutes to achieve a smooth, elastic dough.
What if I don’t have a loaf pan?
You can twist the dough into a round wreath and bake it on a parchment-lined sheet.
How do I know it’s done baking?
The top should be golden brown and a skewer inserted into the center should come out clean.
Can I make a savory version?
Yes, replace the sweet filling with pesto, cheese, or garlic butter for a savory twist bread.
Conclusion
Raspberry twist bread is a delightful and eye-catching bake that brings the perfect blend of soft dough and sweet fruit. Its beautiful swirls make it a showstopper for breakfast, brunch, or dessert, and the flavor is just as impressive as its appearance. Whether served warm or at room temperature, this bread is guaranteed to be a hit with family and friends.
Raspberry twist bread is a beautifully braided sweet bread filled with raspberry jam or compote. With its vibrant swirls, fluffy texture, and fruity flavor, it’s perfect for breakfast, brunch, or an elegant dessert centerpiece.
Author:Catherine
Prep Time:30 minutes
Cook Time:35 minutes
Total Time:2 hours 35 minutes (including rising)
Yield:1 loaf (8–10 servings)
Category:Breakfast, Brunch, Dessert
Method:Baking
Cuisine:European
Diet:Vegetarian
Ingredients
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 tsp active dry yeast (1 packet)
3/4 cup whole milk, lukewarm
1/4 cup unsalted butter, melted
2 large eggs
1/2 tsp salt
1/2 to 3/4 cup raspberry jam or compote
1 tsp lemon zest (optional)
1/2 cup powdered sugar (for glaze)
1–2 tbsp milk (for glaze)
1/2 tsp vanilla extract (for glaze)
Instructions
Warm the milk and combine with yeast and 1 tsp sugar. Let sit for 5–10 minutes until foamy.
In a large bowl, mix flour, remaining sugar, and salt.
Add yeast mixture, melted butter, and eggs. Mix until a soft dough forms.
Knead for 8–10 minutes until smooth and elastic.
Cover and let the dough rise in a warm place until doubled in size, about 1 hour.
Roll dough into a large rectangle on a floured surface.
Spread raspberry jam evenly, leaving a small border. Sprinkle lemon zest if using.
Roll the dough tightly from the long side into a log.
Slice the log lengthwise and twist the two halves together, keeping the filling side up.
Place in a greased loaf pan or shape into a wreath on a baking sheet.
Cover and let rise again for 30–45 minutes.
Preheat oven to 350°F (175°C).
Bake for 30–35 minutes until golden brown and a skewer inserted comes out clean.
Let cool slightly, then drizzle with glaze made from powdered sugar, milk, and vanilla.
Notes
Don’t overfill with jam to prevent leakage during baking.Chill the dough slightly before slicing to make twisting easier.Use parchment paper in the loaf pan for easier removal.Try adding a layer of sweetened cream cheese for variation.
