Get ready to experience a delightful blend of sweet and tart flavors with our Raspberry Danish Twist Bread. This recipe combines the richness of a classic Danish pastry with the vibrant taste of raspberries for a truly delectable treat. Complete with a sweet vanilla icing and a pop of fresh fruit, this bread is a feast for the eyes as well as the palate.
This recipe calls for red star® platinum yeast, a high-quality yeast that gives the bread a light and fluffy texture. You might not have it readily at home, but it can be easily found at the supermarket. The same applies for raspberry preserves. Opt for a high-quality brand for the best flavor. Fresh raspberries are also required; if they aren't in season, frozen raspberries will work just as well.
Ingredients for Raspberry Danish Twist Bread
Red star® platinum yeast: A type of yeast that gives the bread a nice rise.
Granulated sugar: Adds sweetness to the dough.
Whole milk: Contributes to the soft and moist texture of the bread.
Unsalted butter: Adds richness and flavor.
Eggs: Acts as a binding agent and gives the bread structure.
All-purpose flour: The main component of the bread dough.
Salt: Enhances the flavors of the other ingredients.
Raspberry preserves/jam: Provides a sweet and tangy filling.
Raspberries: Adds a burst of freshness and tartness.
Confectioners’ sugar: Used in making the vanilla icing.
Heavy cream: Adds richness to the icing.
Pure vanilla extract: Adds flavor to the icing.
One reader, Edgard Baxter says:
This raspberry danish twist bread recipe is a game-changer! The bread is soft and fluffy, and the raspberry filling is just the right amount of sweet. The vanilla icing on top adds the perfect finishing touch. It's a hit with my family and friends every time I make it!
Techniques Required for Making Raspberry Danish Twist Bread
How to prepare the dough: Combine the yeast and sugar, then add warm milk and let it sit for 5-10 minutes. Add butter, egg, flour, and salt, then knead the dough and let it rise until doubled in size.
How to roll the dough: Roll the risen dough into a 12x16-inch rectangle, spread jam evenly, and roll it into a 16-inch long log. Cut the log in half lengthwise, criss-cross one half on top of the other, twist them together, and coil into a circle.
How to make the vanilla icing: Whisk confectioners’ sugar, heavy cream, and vanilla extract together until smooth to create the vanilla icing for drizzling over the baked raspberry danish twist bread.
How To Make Raspberry Danish Twist Bread
The brioche-style dough of this twist bread is filled with fresh raspberry and raspberry jam and topped with vanilla icing. The bread is buttery & flaky.
Serves:
Ingredients
- 2¼tspRed Star® Platinum yeast
- 3tbspgranulated sugar
- ¾cupwhole milk
- ¼cupunsalted butter,softened to room temperature
- 2large eggs
- 3½cupsall-purpose flour,spoon & leveled, plus more as needed
- 1tspsalt
- ¾cupraspberry preserves/jam
- ½cupraspberries,fresh or frozen, optional
For Vanilla Icing:
- 1cupconfectioners’ sugar
- 3tbspheavy cream,or half-and-half or milk
- ¼tsppure vanilla extract
Instructions
Dough:
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Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment.
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Heat the milk on the stove or in the microwave until warm to touch, about 110 degrees F. Pour warm milk on top of yeast/sugar.
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Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes.
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Add the butter, egg, flour, and salt. Beat on low speed for 4 minutes. Dough will be soft.
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Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1 to 3 more tablespoons of flour. Shape into a ball.
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Place the dough in a greased bowl and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise for about 90 minutes until doubled in size.
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Grease a 9-inch springform pan. Turn the risen dough out onto a lightly floured work surface, punch it down to release the air.
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Using a rolling pin, roll into a 12×16-inch rectangle. Spread jam evenly on top. If desired, dot randomly with raspberries.
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Tightly roll up the dough to form a 16-inch long log. Place the log on its seam. Using a sharp knife, cut the log in half lengthwise.
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Criss-cross one half on top of the other half– forming an X. Twist the two together then coil into a circle. Carefully transfer to prepared springform pan.
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Cover the twist with plastic wrap or aluminum foil, then allow to rise once again in a slightly warm environment for about 45 minutes until puffy.
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Adjust the oven rack to the lower third position then preheat oven to 350 degrees F.
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Bake for about 40 to 45 minutes until golden brown. If the top is browning too quickly, tent with aluminum foil.
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Remove from the oven and allow to cool for 5 minutes. Meanwhile, make the vanilla icing by whisking the icing ingredients together until smooth.
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Carefully remove the rim of the springform pan. Drizzle with vanilla icing.
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Slice and serve. Cover and store leftovers in the refrigerator for up to 1 week.
Nutrition
- Calories: 1198.15kcal
- Fat: 8.58g
- Saturated Fat: 4.72g
- Trans Fat: 0.19g
- Monounsaturated Fat: 2.39g
- Polyunsaturated Fat: 0.67g
- Carbohydrates: 271.66g
- Fiber: 5.34g
- Sugar: 172.17g
- Protein: 8.11g
- Cholesterol: 57.40mg
- Sodium: 361.03mg
- Calcium: 103.25mg
- Potassium: 354.31mg
- Iron: 3.85mg
- Vitamin A: 81.85µg
- Vitamin C: 29.80mg
Helpful Technique Tip for Raspberry Danish Twist Bread Recipe
When rolling the dough into a log, make sure to do it tightly. This will ensure that the raspberry preserves and raspberries are well-incorporated into each layer of the bread. Also, when cutting the log in half lengthwise, use a sharp knife and a gentle sawing motion to prevent the dough from being squashed or the fillings from being squeezed out.
Time-Saving Tips for Making This Recipe
Prepare the dough: Use a stand mixer with a dough hook to knead the dough, saving time and effort.
Use store-bought dough: If you're short on time, consider using pre-made dough to streamline the process.
Prep in advance: Prepare the dough and filling the night before, then assemble and bake the next day for a time-saving approach.
Streamline assembly: Opt for a simple twist or braid instead of intricate shapes to save time and effort.
Bake multiple: Consider making multiple loaves and freezing the extras for future use, saving time in the long run.
Substitute Ingredients For Raspberry Danish Twist Bread Recipe
red star® platinum yeast - Substitute with active dry yeast: Active dry yeast can be used as a substitute for platinum yeast in the same quantity. However, it may require proofing in warm liquid before using in the recipe.
granulated sugar - Substitute with honey: Honey can be used as a natural sweetener alternative to granulated sugar. Use 3/4 cup of honey for every 1 cup of sugar and reduce the amount of other liquids in the recipe by 1/4 cup for each cup of honey used.
whole milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative to whole milk. It provides a slightly nutty flavor and works well in baking recipes.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to unsalted butter. Use the same amount of coconut oil as the recipe calls for butter.
large eggs - Substitute with flax eggs: To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes to thicken before using it as a substitute for eggs in the recipe.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used as a healthier alternative to all-purpose flour. It adds a nutty flavor and extra nutrients to the recipe.
raspberry preserves/jam - Substitute with strawberry preserves/jam: Strawberry preserves or jam can be used as a substitute for raspberry preserves, providing a similar sweet and fruity flavor.
raspberries - Substitute with blackberries: Blackberries can be used as a substitute for raspberries, offering a similar tartness and texture in the recipe.
confectioners’ sugar - Substitute with powdered erythritol: Powdered erythritol is a low-calorie sweetener that can be used as a substitute for confectioners' sugar in the same quantity. It provides sweetness without the added calories of sugar.
heavy cream - Substitute with coconut cream: Coconut cream can be used as a dairy-free alternative to heavy cream. It provides a rich and creamy texture to the recipe.
Presentation Ideas for Raspberry Danish Twist Bread
Elevate the twist with a raspberry glaze: Create a glossy and vibrant raspberry glaze by reducing fresh raspberries with a touch of sugar and a splash of lemon juice. Strain the mixture for a smooth, luscious glaze that adds a burst of fruity flavor and a stunning visual appeal to the twist.
Garnish with fresh raspberries: Place a few fresh, plump raspberries on top of the twist to add a pop of color and a touch of natural sweetness. This not only enhances the visual presentation but also provides a delightful burst of fresh raspberry flavor with each bite.
Dust with powdered sugar: Lightly dust the twist with a sprinkle of powdered sugar just before serving. The delicate white dusting adds an elegant touch and contrasts beautifully with the deep red of the raspberries, creating a visually striking presentation.
Serve on a bed of raspberry coulis: Create a vibrant raspberry coulis by pureeing fresh raspberries with a hint of sugar and a squeeze of lemon juice. Drizzle the coulis on the serving plate and place the raspberry twist on top, allowing the bright, tangy coulis to complement the sweet, buttery flavors of the twist.
Accompany with vanilla bean ice cream: Serve a scoop of luxurious vanilla bean ice cream alongside the raspberry twist. The creamy, fragrant ice cream provides a delightful contrast to the warm, flaky twist and adds a touch of indulgence to the overall presentation.
Essential Tools for Making Raspberry Danish Twist Bread
- Stand mixer: A stand mixer is a versatile kitchen appliance that can be used for mixing and kneading dough, making it ideal for preparing the dough for the raspberry danish twist bread recipe.
- Rolling pin: A rolling pin is essential for rolling out the dough into a 12x16-inch rectangle before spreading the raspberry preserves and raspberries.
- 9-inch springform pan: The springform pan is used to shape and bake the raspberry danish twist bread, providing a sturdy and secure base for the bread to rise and bake evenly.
- Sharp knife: A sharp knife is necessary for cutting the rolled dough in half lengthwise and for twisting the dough to form the raspberry danish twist bread.
- Oven: An oven is required for baking the raspberry danish twist bread at 350 degrees Fahrenheit until it is golden brown and fully cooked.
- Mixing bowl: A mixing bowl is used for combining the yeast, sugar, warm milk, butter, eggs, flour, and salt to create the dough for the raspberry danish twist bread.
- Plastic wrap or aluminum foil: Plastic wrap or aluminum foil is used to cover the dough while it rises and to cover the twist while it undergoes its second rise, helping to create the ideal environment for the dough to proof.
- Pastry brush: A pastry brush is useful for applying the vanilla icing to the baked raspberry danish twist bread, adding a sweet and flavorful finishing touch.
Storage and Freezing Instructions for Raspberry Danish Twist Bread
- Allow the raspberry danish twist bread to cool completely before storing or freezing.
- To store at room temperature, wrap the bread tightly in plastic wrap or aluminum foil. It will keep for up to 2 days.
- For longer storage, place the cooled bread in an airtight container or resealable plastic bag and store in the refrigerator for up to 1 week.
- To freeze the raspberry danish twist bread:
- Wrap the cooled bread tightly in plastic wrap, followed by a layer of aluminum foil.
- Place the wrapped bread in a freezer-safe container or resealable plastic bag.
- Label the container or bag with the date and contents.
- Freeze for up to 2-3 months for best quality.
- To thaw frozen raspberry danish twist bread:
- Remove the bread from the freezer and let it thaw in the refrigerator overnight.
- Alternatively, you can thaw the bread at room temperature for 2-3 hours.
- If desired, reheat the thawed bread in a preheated 350°F (175°C) oven for 5-10 minutes to restore its texture and warmth before serving.
- Note that freezing and thawing may slightly affect the texture of the bread, but it will still taste delicious.
How To Reheat Leftover Raspberry Danish Twist Bread
Preheat your oven to 350°F (175°C). Place the leftover raspberry danish twist bread on a baking sheet lined with parchment paper. Bake for 8-10 minutes, or until heated through and the crust is slightly crispy. This method will help restore the bread's texture and bring out the flavors of the raspberry preserves and vanilla icing.
For a quicker option, use your microwave. Place a slice of the raspberry danish twist bread on a microwave-safe plate and heat it on high power for 15-20 seconds. If the bread is not heated to your liking, continue microwaving in 5-second intervals until it reaches the desired temperature. Be careful not to overheat, as this may cause the bread to become soggy.
If you have an air fryer, you can use it to reheat your leftover raspberry danish twist bread. Preheat the air fryer to 350°F (175°C) and place a slice of the bread in the basket. Cook for 2-3 minutes, or until heated through and the crust is crispy. This method will help maintain the bread's texture while reheating it quickly.
For a crispy crust and a soft interior, use a toaster oven. Preheat the toaster oven to 350°F (175°C) and place a slice of the raspberry danish twist bread directly on the wire rack. Toast for 3-4 minutes, or until heated through and the crust is crispy. Keep an eye on the bread to ensure it doesn't burn.
If you want to reheat a larger portion of the raspberry danish twist bread, you can use a covered dish in the oven. Preheat the oven to 350°F (175°C) and place the bread in an oven-safe dish. Cover the dish with foil and bake for 15-20 minutes, or until heated through. This method will help keep the bread moist while reheating it evenly.
Interesting Fact About Raspberry Danish Twist Bread
The raspberry twist bread recipe is a delightful way to enjoy a sweet treat. It's a versatile recipe that can be customized with different fruit fillings, such as blueberry or strawberry.
Is Making Raspberry Danish Twist Bread at Home Cost-Effective?
This raspberry danish twist bread recipe is moderately cost-effective for a household. The ingredients are fairly common and affordable, with the main components being flour, yeast, sugar, and raspberry preserves. The addition of fresh raspberries may slightly increase the cost, but it adds a delightful touch. The approximate cost for a household of 4 people is around $15-$20, making it a reasonable option for a homemade treat. The overall verdict for this recipe is 9/10, as it offers a delightful combination of flavors and textures, making it a delightful addition to any breakfast or brunch spread.
Is This Danish Twist Bread Healthy or Unhealthy?
The raspberry danish twist bread recipe, while delicious, is not particularly healthy. Here's why:
- The recipe uses all-purpose flour, which is refined and lacks the nutrients found in whole grain flours.
- It contains a significant amount of sugar, both in the dough and the icing, which can contribute to excessive calorie intake and potential health issues.
- The recipe also includes butter and heavy cream, which are high in saturated fats.
However, the recipe does incorporate some healthier ingredients, such as raspberries, which are rich in antioxidants and fiber.
To make this recipe healthier, consider the following suggestions:
- Replace half of the all-purpose flour with whole wheat flour to increase the fiber content and nutritional value of the bread.
- Reduce the amount of sugar in the dough and the icing, or opt for a natural sweetener like honey or maple syrup.
- Use low-fat milk instead of whole milk to decrease the overall fat content.
- Replace the butter with a healthier alternative, such as coconut oil or Greek yogurt.
- Increase the amount of raspberries used in the recipe to boost the fiber and antioxidant content.
- Serve smaller portions and pair the bread with a side of fresh fruit or a green salad to balance out the meal.
Editor's Opinion on This Raspberry Danish Twist Bread Recipe
This raspberry danish twist bread recipe is a delightful combination of sweet and tangy flavors. The soft and fluffy bread, filled with luscious raspberry preserves and fresh raspberries, creates a beautiful twist that's both visually appealing and delicious. The vanilla icing adds a perfect touch of sweetness, complementing the fruity flavors. The recipe's clear instructions make it accessible for both novice and experienced bakers, and the end result is a stunning, homemade pastry that's perfect for any occasion.
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Why trust this Raspberry Danish Twist Bread Recipe:
This recipe is a delightful twist on a classic danish bread that will surely impress your taste buds. The combination of raspberry preserves and fresh raspberries creates a burst of fruity flavor in every bite. The dough is made with red star® platinum yeast for a perfect rise and a soft, fluffy texture. The vanilla icing adds a touch of sweetness, while the heavy cream gives it a rich and creamy finish. With clear instructions and quality ingredients like whole milk and unsalted butter, this recipe guarantees a delectable outcome every time.
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