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Raspberry Twist Bread

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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.

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

  1. Warm the milk and combine with yeast and 1 tsp sugar. Let sit for 5–10 minutes until foamy.
  2. In a large bowl, mix flour, remaining sugar, and salt.
  3. Add yeast mixture, melted butter, and eggs. Mix until a soft dough forms.
  4. Knead for 8–10 minutes until smooth and elastic.
  5. Cover and let the dough rise in a warm place until doubled in size, about 1 hour.
  6. Roll dough into a large rectangle on a floured surface.
  7. Spread raspberry jam evenly, leaving a small border. Sprinkle lemon zest if using.
  8. Roll the dough tightly from the long side into a log.
  9. Slice the log lengthwise and twist the two halves together, keeping the filling side up.
  10. Place in a greased loaf pan or shape into a wreath on a baking sheet.
  11. Cover and let rise again for 30–45 minutes.
  12. Preheat oven to 350°F (175°C).
  13. Bake for 30–35 minutes until golden brown and a skewer inserted comes out clean.
  14. 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.

Nutrition

Find it online: https://cookibly.com/raspberry-twist-bread/