This recipe is brought to you in partnership with Red Star Yeast. Some mornings are for granola bars and some mornings are for THIS. Welcome to the billionth way to twist up dough and call it breakfast. But unlike all the other sweet rolls on my blog, this melt-in-your-mouth raspberry twist bread combines flaky, crispy, and fruity with buttery, soft, and sweet. A generous drizzle of creamy vanilla icing seeps into every delicious pocket. Sliced warm and served cake-style, this twist impresses everyone who’s lucky enough to steal a taste. It is, without a doubt, always the prettiest treat in my annual spread of Easter brunch recipes. This breakfast bread is texture paradise channeling the flakiness of breakfast pastries but with half the work. How’s it possible? The secret is in the way we twist the dough. And even though that hypnotizing twist looks complicated to replicate, I swear it COULD NOT BE EASIER. And today I’m showing you how. Let’s start with a super quick video tutorial!
Video Tutorial: Raspberry Twist Bread
This Requires a Rich Dough
There are two main types of dough: lean dough and rich dough. We distinguish between the two based on the amount of fat present. Dough that’s prepared with less fat is called lean dough and yields crusty bread like homemade bagels and pizza dough. There’s less fat in these recipes, so they aren’t as soft. Rich dough incorporates fats like eggs, milk, and butter which guarantee a soft and supple dough, one that promises indulgent cinnamon rolls and breakfast pastries. For even more information about baking with yeast be sure to reference my Baking with Yeast Guide before you begin.
Raspberry Twist Bread Ingredients
The dough we’re using for this raspberry bread is a scaled down version of my overnight cinnamon rolls and my Nutella babka. Use the same 7 ingredients that most rich dough requires. For today’s raspberry bread, we’ll also use raspberry preserves or jam and fresh raspberries. If using frozen raspberries, do not thaw before using.
What Kind of Yeast to Use?
Behind every great bread dough is a great yeast—it’s simply the workhorse behind this whole recipe. Like usual, I use Platinum Yeast from Red Star. Platinum is an instant yeast that builds a stronger, taller, more voluminous dough. If you don’t have Platinum, Red Star Active Dry or Quick Rise Yeast works too! If using active-dry, your dough may take a little longer to rise. Whether you’re a beginner baker or pro, it’s important to understand how yeast works. I urge you to read through my Baking with Yeast Guide where I answer many common yeast questions.
How to Make Raspberry Twist Bread
Our raspberry twist bread requires 2 rises:
1st rise: after the dough is made – 90 minutes 2nd rise: after the dough is shaped/twisted – 45 minutes
Here’s an overview of the steps:
The Best Pan to Use
We’re baking the raspberry twist bread in a springform pan; its high sides confine the twist so it rises straight up instead of straight out. When finished baking, carefully remove the rim of the springform pan for seamless serving. No springform pan? No problem! A cast iron skillet with tall sides could work too. We want to make sure the twist maintains its coiled shape! You’ll live for those pockets of raspberry between the flakes of buttery dough. And for your next raspberry breakfast treat, try my raspberry sweet rolls!
More Indulgent Breakfast Treats
Nutella Babka Star Bread Maple Pecan Sticky Buns Croissants Glazed Doughnuts Cinnamon Rolls Iced Raspberry Danish Braid
