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Homemade Raspberry Twist Bread recipe
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2 from 1 vote

Raspberry Twist Bread

Raspberry Twist Bread is a delicious loaf of homemade sweet bread swirled with raspberry jam. Served with lemon icing and brioche-style dough this bread is perfect for breakfast or dessert!
Prep Time2 hrs 30 mins
Cook Time30 mins
Total Time3 hrs
Course: bread
Cuisine: American
Keyword: Raspberry Twist Bread
Servings: 8
Calories: 285kcal

Ingredients

Dough

  • 1 pkg (0.25 oz) fast-acting dry yeast 2.25 tsp yeast
  • 3 1/2-4 cups all-purpose flour
  • 2 Tbsp warm water
  • 1 cup warm milk
  • 1/4 cup sugar
  • 1 large egg, room temperature
  • 2 tsp lemon zest
  • 1/3 cup butter, melted
  • 1/2 tsp salt

Filling

  • 1 cup raspberry jam
  • 5 raspberries

Icing

  • 1 cup powdered sugar
  • 2-3 Tbsp lemon juice

Instructions

  • In a large bowl, whisk the yeast and warm water together.  Add warm milk and whisk again.
  • Add sugar and egg. Whisk until combined.
  • Add one cup of flour, whisk. Add the melted butter. Add another cup of flour, and salt, then whisk until all the flour is incorporated. Continue adding flour, a bit at a time, until the dough pulls away from the side of the bowl when stirred. Add the lemon zest. Continue kneading for about 5-8 minutes, until a smooth dough forms.
  • Place the dough in a greased bowl. Cover the dough and let rise in a warm place for one hour, or until doubled in size.
  • Prepare a standard-sized loaf pan by lining it with parchment paper and spraying with nonstick spray.  Set aside.
  • Place the dough on a lightly floured surface. Knead for a short while. Cut into two equal pieces. Roll each piece of dough out to a rectangle (about 20 by 15 inches). Spread the jam over the top.
  • Roll up each rectangle of dough tightly to form a log. Pinch the dough together to seal it closed.
  • Cut the logs open lengthwise, leaving the last inch of the dough intact on one end.
  • Twist the two strands around themselves. Invert the ends and tuck them under. Place the dough into the loaf pan. Top with fresh raspberries, if desired.
  • Cover and rise in a warm place for one hour or until the dough has doubled in size.   
  • Preheat oven to 375°F.
  • Bake the bread for 30-35 minutes until golden brown.
  • Allow the bread to cool in the pan for 15 minutes, then transfer to a cooling rack.
  • For the glaze, mix the powdered sugar and lemon juice until smooth. Pour the glaze over the loaf and serve. Enjoy!

Nutrition

Calories: 285kcal | Carbohydrates: 54g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 143mg | Potassium: 85mg | Fiber: 1g | Sugar: 25g | Vitamin A: 183IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg