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Raspberry Danish Twist Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 58 reviews
  • Author: Lily
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 4 hours
  • Yield: 8 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Raspberry Danish Twist Bread is a delightful homemade treat characterized by its soft, fluffy dough twisted with sweet raspberry preserves and optionally fresh raspberries. A perfect weekend baking project, this bread is finished with a smooth vanilla icing glaze that adds a luscious sweetness to each bite. Soft on the inside with a golden crust, the bread is ideal served fresh for breakfast or as a dessert.

Ingredients

Dough Ingredients

  • 2 and 1/4 teaspoons Platinum Yeast from Red Star instant yeast (1 standard packet)
  • 3 Tablespoons granulated sugar
  • 3/4 cup (180ml) whole milk
  • 1/4 cup (4 Tablespoons; 56g) unsalted butter, softened to room temperature
  • 2 large eggs
  • 3 and 1/2 cups (438g) all-purpose flour (spooned & leveled), plus more as needed
  • 1 teaspoon salt

Filling and Topping

  • 3/4 cup (240g) raspberry preserves/jam
  • Optional: 1/2 cup (80g) fresh or frozen raspberries
  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream (or half-and-half or milk)
  • 1/4 teaspoon pure vanilla extract

Instructions

  1. Activate the yeast: In a stand mixer bowl fitted with a dough hook or a large mixing bowl, combine the yeast and granulated sugar. Warm the milk to about 110°F (43°C) until warm to the touch. Pour the warmed milk over the yeast mixture and whisk gently to combine. Cover loosely with a kitchen towel and allow it to sit for 5-10 minutes until the mixture becomes frothy.
  2. Mix the dough: To the yeast mixture, add the softened butter, eggs, flour, and salt. Beat on low speed using the mixer for 4 minutes until the dough is soft and beginning to come together.
  3. Knead the dough: Continue kneading the dough in the mixer for an additional 5 minutes, or knead by hand on a lightly floured surface for 5 minutes. Add flour sparingly if the dough is too sticky, aiming for a soft, slightly tacky dough. Test the dough by poking; it should slowly bounce back. Optionally, perform a windowpane test by stretching a small dough piece thinly until light passes through without tearing.
  4. First rise: Lightly grease a large bowl and place the dough inside. Cover tightly with plastic wrap or foil and place in a warm environment to rise until doubled, about 90 minutes. A good warm spot is inside an oven preheated to 200°F (93°C) then turned off.
  5. Prepare for shaping: Grease a 9-inch springform pan. Turn the risen dough out onto a floured surface and gently punch down to release air.
  6. Shape the twist and second rise: Roll the dough into a 12×16 inch rectangle. Evenly spread raspberry jam over the surface and optionally dot with fresh or frozen raspberries. Roll the dough tightly into a 16-inch log and place it seam side down. Using a serrated knife, carefully cut the log lengthwise in half. Crisscross the halves to form an X, twist them together, and coil into a circular shape. Transfer carefully to the prepared springform pan and cover. Let it rise in a warm place until puffy, about 45 minutes.
  7. Preheat and bake: Adjust an oven rack to the lower third and preheat the oven to 350°F (177°C). Bake the dough until golden brown, about 40-45 minutes. If the top browns too quickly, tent with aluminum foil. Remove from oven and cool 5 minutes.
  8. Prepare icing and serve: Whisk together confectioners’ sugar, heavy cream, and vanilla extract until smooth. Remove the springform pan rim carefully and drizzle the icing over the warm bread. Slice and serve. Store leftovers covered in the refrigerator for up to one week.

Notes

  • Warm the milk carefully to avoid killing the yeast; aim for about 110°F (43°C).
  • Use a serrated knife when cutting the dough log lengthwise to prevent dough squashing.
  • The rising times may vary depending on kitchen temperature; ensure the dough doubles in size for best results.
  • You can substitute half-and-half or milk for the heavy cream in the icing for a lighter glaze.
  • Ensure not to add too much flour during kneading to maintain a soft, tender crumb.
  • Fresh raspberries are optional but add an extra fruity burst and texture.
  • Cover leftover bread tightly to maintain moisture when storing.

Find it online: https://dishmelt.com/raspberry-danish-twist-bread-recipe/