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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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Equipment

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

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

Instructions
 

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