Raspberry Twist Bread

This Raspberry Twist Bread is a soft, buttery sweet bread filled with a vibrant raspberry jam filling and twisted into a beautiful, eye-catching shape.

With its delicate layers and golden-brown crust, this homemade bread is perfect for breakfast, brunch, or an elegant dessert. Inspired by classic babka, this bread is lightly sweet, fruity, and irresistibly delicious!

Kitchen Equipment Needed

• Stand mixer with dough hook (or large mixing bowl)
• Rolling pin
• Measuring cups and spoons
• Sharp knife
• Baking sheet
• Parchment paper
• Pastry brush

Ingredients Overview

• Yeast Dough: Soft and fluffy with a buttery richness.
• Raspberry Filling: Sweet, tangy jam for a fruity burst in every bite.
• Egg Wash & Glaze: A golden finish and optional sweet drizzle.

Ingredients

For the Dough

• 2 3/4 cups all-purpose flour
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup whole milk, warmed (110°F)
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract

For the Raspberry Filling

• 1/2 cup raspberry jam (preferably seedless)
• 1 tablespoon cornstarch (optional, for thickening)
• 1/2 teaspoon lemon zest

For the Egg Wash & Glaze (Optional)

• 1 egg + 1 tablespoon milk (for egg wash)
• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

Directions

Step 1: Prepare the Dough

1. In a mixing bowl, whisk warm milk, yeast, and 1 teaspoon of sugar. Let sit for 5-10 minutes until foamy.
2. Add softened butter, egg, vanilla extract, remaining sugar, and salt. Mix until combined.
3. Gradually add flour, kneading with a stand mixer (or by hand) for 8-10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, until doubled in size.

Step 2: Prepare the Filling

1. In a small bowl, mix raspberry jam, lemon zest, and cornstarch (if using). Set aside.

Step 3: Roll & Fill the Dough

1. Punch down the risen dough and roll it out into a 10×16-inch rectangle on a lightly floured surface.
2. Spread raspberry filling evenly over the dough, leaving a small border around the edges.
3. Starting from the long side, roll the dough tightly into a log.

Step 4: Shape the Twist

1. Using a sharp knife, slice the log lengthwise down the middle, exposing the layers.
2. Twist the two halves together, keeping the cut sides facing up.
3. Transfer to a parchment-lined baking sheet and shape into a circular or braided twist.
4. Cover loosely and let rise for 30 minutes.

Step 5: Bake the Bread

1. Preheat oven to 350°F (175°C).
2. Brush the bread with egg wash and bake for 25-30 minutes, until golden brown.
3. Let cool slightly before glazing.

Step 6: Make the Glaze & Serve

1. In a small bowl, whisk powdered sugar, milk, and vanilla until smooth.
2. Drizzle over the cooled bread and serve warm!

Prep Time

2 hours (including rise time)

Cook Time

30 minutes

Total Time

2 hours 30 minutes

Nutrition (per slice, ~12 servings)

• Calories: ~240
• Fat: ~6g
• Carbohydrates: ~40g
• Protein: ~5g

Expert Tips

• For Extra Flavor: Add a sprinkle of cinnamon to the filling.
• Make It Extra Fluffy: Use bread flour for a chewier texture.
• For a Crispier Crust: Brush with melted butter after baking.

FAQs

Can I use fresh raspberries instead of jam?
Yes! Mash 1/2 cup fresh raspberries with sugar and cook slightly to thicken before spreading.

Can I make this ahead of time?
Yes! Shape the dough and refrigerate overnight. Let it rise before baking.

How do I store leftovers?
Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.

Storing & Freezing

• Storing: Keep in an airtight container for up to 2 days at room temperature.
• Freezing: Wrap baked bread tightly and freeze for up to 2 months.

Substitutions & Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Dairy-Free: Substitute butter with coconut oil and milk with almond milk.
• Nutty Version: Add slivered almonds or crushed pistachios on top.

Raspberry Twist Bread

This **Raspberry Twist Bread** is a soft, buttery sweet bread filled with a vibrant raspberry jam filling and twisted into a beautiful, eye-catching shape.

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Ingredients Equipment Method

Ingredients

  

• #### **For the Dough**
• - 2 3/4 cups all-purpose flour
• - 2 1/4 teaspoons 1 packet active dry yeast
• - 1/4 cup granulated sugar
• - 1/2 teaspoon salt
• - 1/2 cup whole milk warmed (110°F)
• - 1/4 cup unsalted butter softened
• - 1 large egg
• - 1 teaspoon vanilla extract
• #### **For the Raspberry Filling**
• - 1/2 cup raspberry jam preferably seedless
• - 1 tablespoon cornstarch optional, for thickening
• - 1/2 teaspoon lemon zest
• #### **For the Egg Wash & Glaze** Optional
• - 1 egg + 1 tablespoon milk for egg wash
• - 1/2 cup powdered sugar
• - 1 tablespoon milk
• - 1/2 teaspoon vanilla extract

Equipment

• - Stand mixer with dough hook (or large mixing bowl)
• - Rolling pin
• Measuring cups and spoons
• - Sharp knife
• - Baking sheet
• Parchment paper
• - Pastry brush

Method

 

1. #### **Step 1: Prepare the Dough**
2. In a mixing bowl, whisk warm milk, yeast, and 1 teaspoon of sugar. Let sit for 5-10 minutes until foamy.
3. Add softened butter, egg, vanilla extract, remaining sugar, and salt. Mix until combined.
4. Gradually add flour, kneading with a stand mixer (or by hand) for 8-10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, until doubled in size.
6. #### **Step 2: Prepare the Filling**
7. In a small bowl, mix raspberry jam, lemon zest, and cornstarch (if using). Set aside.
8. #### **Step 3: Roll & Fill the Dough**
9. Punch down the risen dough and roll it out into a 10x16-inch rectangle on a lightly floured surface.
10. Spread raspberry filling evenly over the dough, leaving a small border around the edges.
11. Starting from the long side, roll the dough tightly into a log.
12. #### **Step 4: Shape the Twist**
13. Using a sharp knife, slice the log lengthwise down the middle, exposing the layers.
14. Twist the two halves together, keeping the cut sides facing up.
15. Transfer to a parchment-lined baking sheet and shape into a circular or braided twist.
16. Cover loosely and let rise for 30 minutes.
17. #### **Step 5: Bake the Bread**
18. Preheat oven to 350°F (175°C).
19. Brush the bread with egg wash and bake for 25-30 minutes, until golden brown.
20. Let cool slightly before glazing.
21. #### **Step 6: Make the Glaze & Serve**
22. In a small bowl, whisk powdered sugar, milk, and vanilla until smooth.
23. Drizzle over the cooled bread and serve warm!