Raspberry Jam Twist Bread
A delightful, fluffy loaf that combines sweet raspberry jam and zesty lemon for a nostalgic baking experience. Perfect for any meal or occasion.
Servings: 12 slices
Calories: 225kcal
Ingredients
For the Dough
- 4 cups all-purpose flour or whole wheat flour for a healthier option
- 1 packet instant yeast equivalent to 2¼ teaspoons
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 cup warm milk substitute with almond milk for a dairy-free option
- ¼ cup unsalted butter, melted coconut oil works as a vegan alternative
- 2 large eggs flax eggs can be used for a vegan version
For the Filling
- 1 cup raspberry jam homemade or store-bought
- 1 teaspoon vanilla extract optional
- 1 Zest of 1 lemon for added freshness
For the Topping
- 1 egg beaten for egg wash
- Coarse sugar for sprinkling, optional
Instructions
Preparation
- In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
- In a separate bowl, whisk together the warm milk, melted butter, and eggs until well blended.
- Gradually add the wet ingredients to the dry mixture, stirring until a dough forms.
- Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- If the dough is sticky, sprinkle a little more flour as needed.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 30 minutes or until it doubles in size.
Filling
- While the dough is rising, mix the raspberry jam, vanilla extract, and lemon zest in a small bowl.
- Once the dough has risen, punch it down to release the air.
- Roll out the dough into a rectangle about ¼ inch thick.
- Spread the raspberry filling evenly over the dough, leaving a small border around the edges.
- Starting from one long edge, roll the dough tightly into a log.
- Cut the log in half lengthwise, revealing the swirls of raspberry jam.
- Twist the two halves around each other, pinching the ends to seal.
Baking
- Place the twisted dough into a greased loaf pan.
- Cover it with a towel and let it rise for another 30 minutes.
- Preheat your oven to 350°F (175°C).
- Brush the top of the dough with the beaten egg and sprinkle with coarse sugar if desired.
- Bake for 30-35 minutes or until golden brown.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.
- Slice and enjoy your homemade Raspberry Jam Twist Bread warm or at room temperature.
Notes
This bread can be served warm with a scoop of vanilla ice cream or layered with whipped cream and fresh berries for a stunning brunch centerpiece. Store tightly wrapped for up to 3 days or freeze for longer storage.