How To Make Raspberry Danish Twist Bread
The brioche-style dough of this twist bread is filled with fresh raspberry and raspberry jam and topped with vanilla icing. The bread is buttery & flaky.
Serves:
Ingredients
- 2¼tspRed Star® Platinum yeast
- 3tbspgranulated sugar
- ¾cupwhole milk
- ¼cupunsalted butter,softened to room temperature
- 2large eggs
- 3½cupsall-purpose flour,spoon & leveled, plus more as needed
- 1tspsalt
- ¾cupraspberry preserves/jam
- ½cupraspberries,fresh or frozen, optional
For Vanilla Icing:
- 1cupconfectioners’ sugar
- 3tbspheavy cream,or half-and-half or milk
- ¼tsppure vanilla extract
Instructions
Dough:
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Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment.
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Heat the milk on the stove or in the microwave until warm to touch, about 110 degrees F. Pour warm milk on top of yeast/sugar.
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Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes.
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Add the butter, egg, flour, and salt. Beat on low speed for 4 minutes. Dough will be soft.
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Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1 to 3 more tablespoons of flour. Shape into a ball.
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Place the dough in a greased bowl and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise for about 90 minutes until doubled in size.
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Grease a 9-inch springform pan. Turn the risen dough out onto a lightly floured work surface, punch it down to release the air.
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Using a rolling pin, roll into a 12×16-inch rectangle. Spread jam evenly on top. If desired, dot randomly with raspberries.
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Tightly roll up the dough to form a 16-inch long log. Place the log on its seam. Using a sharp knife, cut the log in half lengthwise.
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Criss-cross one half on top of the other half– forming an X. Twist the two together then coil into a circle. Carefully transfer to prepared springform pan.
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Cover the twist with plastic wrap or aluminum foil, then allow to rise once again in a slightly warm environment for about 45 minutes until puffy.
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Adjust the oven rack to the lower third position then preheat oven to 350 degrees F.
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Bake for about 40 to 45 minutes until golden brown. If the top is browning too quickly, tent with aluminum foil.
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Remove from the oven and allow to cool for 5 minutes. Meanwhile, make the vanilla icing by whisking the icing ingredients together until smooth.
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Carefully remove the rim of the springform pan. Drizzle with vanilla icing.
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Slice and serve. Cover and store leftovers in the refrigerator for up to 1 week.
Nutrition
- Calories: 1198.15kcal
- Fat: 8.58g
- Saturated Fat: 4.72g
- Trans Fat: 0.19g
- Monounsaturated Fat: 2.39g
- Polyunsaturated Fat: 0.67g
- Carbohydrates: 271.66g
- Fiber: 5.34g
- Sugar: 172.17g
- Protein: 8.11g
- Cholesterol: 57.40mg
- Sodium: 361.03mg
- Calcium: 103.25mg
- Potassium: 354.31mg
- Iron: 3.85mg
- Vitamin A: 81.85µg
- Vitamin C: 29.80mg
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