Raspberry Danish Twist Bread Recipe

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Dwight Wells Modified: March 21, 2022
Raspberry Danish Twist Bread Recipe

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.

Preparation: 3 hours 15 minutes
Cooking: 45 minutes
Total: 4 hours

Serves:

Ingredients

  • tspRed Star® Platinum yeast
  • 3tbspgranulated sugar
  • ¾cupwhole milk
  • ¼cupunsalted butter,softened to room temperature
  • 2large eggs
  • cupsall-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:

  1. Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment.

  2. 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.

  3. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes.

  4.  Add the butter, egg, flour, and salt. Beat on low speed for 4 minutes. Dough will be soft.

  5. 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.

  6. 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.

  7. Grease a 9-inch springform pan. Turn the risen dough out onto a lightly floured work surface, punch it down to release the air.

  8. Using a rolling pin, roll into a 12×16-inch rectangle. Spread jam evenly on top. If desired, dot randomly with raspberries. 

  9. 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.

  10. 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.

  11. 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.

  12. Adjust the oven rack to the lower third position then preheat oven to 350 degrees F.

  13. Bake for about 40 to 45 minutes until golden brown. If the top is browning too quickly, tent with aluminum foil.

  14. Remove from the oven and allow to cool for 5 minutes. Meanwhile, make the vanilla icing by whisking the icing ingredients together until smooth.

  15. Carefully remove the rim of the springform pan. Drizzle with vanilla icing.

  16. 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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