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Raspberry Twist Bread Recipe (Bread Machine Recipe)

Let your bread machine make the sweet dough for this delicious Raspberry Twist Bread Recipe! This bread is soft, sweet and loaded with raspberry flavour! A perfect bread for breakfast or brunch. And it’s easy to make, I promise.

Make sure to read this entire post for helpful recipe tips! Every step matters.

About this bread:

This Raspberry Twist Bread is a large loaf made with sweet dough and raspberry jam, then topped with a simple vanilla glaze drizzle. Make the bread dough in your bread machine, then shape it into this delicious Raspberry Twist. This sweet bread is perfect for brunch, special occasions and the holiday season! So easy, and soooooo good!

a close up of a raspberry twist bread in a loaf pan, covered in a sugar glaze drizzle

Raspberry Twist Bread Recipe Tips:

  • PAN SIZE: This twist is larger than regular loaves of bread. I bake it in a 10 x 5 loaf pan. But if you don’t have one of this size, you can use an 9 x 13 baking pan and just place the twist in that. You can also place it in a springform pan. The loaf won’t come out rectangle like I made, it will look more like a tea loaf (artisan shaped). Just don’t use small bread pans, as the loaf will spill out over the top.
  • FLOUR: Use all-purpose flour or bread flour.
  • YEAST: Use fresh Instant Yeast: also called Bread Machine Yeast and Rapid Rise Yeast.
  • BUTTER: Use melted salted butter (it has more flavour).
  • MILK: Use warm milk (not hot) or room temperature milk.
  • JAM: Use sweet raspberry jam or raspberry preserves for this twist (my favourite is my own recipe for this quick jam). The more thick the better…a runny jam or jelly will NOT stay in place. You could really use any kind of jam for this bread if you wish: strawberry jam, apricot jam, marmalade…the possibilities are endless, but again just make sure it’s a thick of a jam.
  • CUTTING THE BREAD: Use a serrated knife to cut the bread into slices like a regular loaf of bread.
  • STORAGE: Keep this twist in an airtight container on your counter at room temperature.
  • FREEZING: This bread freezes well. Wrap tightly in and store in an airtight container or freezer bag in your freezer for up to 3 months. Bring to room temperature and serve. If you like, you can add more vanilla sugar glaze before serving.
a raspberry twist bread in a loaf pan, covered in a sugar glaze drizzle

How to make Raspberry Twist Bread:

Here is a quick visual look at how to make this Raspberry Twist. It’s simple, I promise! But I can’t promise that it won’t be messy…don’t worry, it will still turn out delicious and gorgeous!

an oval of rolled out bread dough lays on a sheet of parchment paper

Step 1: Roll the dough into a shape that’s roughly a 14 x 16 inch rectangle.

raspberry twist bread dough covered with raspberry jam

Step 2: Spread the jam over the dough, leaving about an inch from the edge untouched.

raspberry twist bread dough covered with raspberry jam

Step 3: Roll the dough lengthwise like a jelly roll. This step can get quite messy with the jam oozing out. Don’t worry…keep as much jam in as you can.

raspberry twist bread dough rolled into a log

Step 4: You should have a roll of dough that looks like a jelly roll.

raspberry twist bread dough cut in half

Step 5: Use a sharp knife to cut lengthwise down the middle of the dough roll, separating it into two long pieces. Yes it’s messy! But just like life, baking can be messy too. 😉

an unbaked raspberry twist bread in a loaf pan

Step 6: Twirl the 2 pieces together. This step will be messy with jam oozing everywhere, but that’s ok, it will still turn out. Place in a 10 x 5 loaf pan lined with parchment paper. Tuck in a few fresh raspberries. Proof for 1 hour.

an unbaked raspberry twist bread in a loaf pan

Step 7: Now it’s time to bake. At this step, if you notice spots with no jam, add a bit more and tuck in fresh raspberries if you like.

a freshly baked raspberry twist bread in a loaf pan

Step 8: Bake at 350 degrees F for 40 – 45 minutes. Cover lightly with foil if you feel like it’s darkening too quickly.

a raspberry twist bread in a loaf pan, covered in a sugar glaze drizzle

Serving suggestions:

This bread is a perfect addition to brunch (just make the bread the day before). Serve with eggs, egg bites or this delicious egg breakfast bake, bacon or sausages, and a fresh fruit salad.

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Raspberry Twist Bread Recipe (Bread Machine Recipe)

a raspberry twist bread in a loaf pan, covered in a sugar glaze drizzle

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Let your bread machine make the sweet dough for this delicious Raspberry Twist Bread Recipe! This bread is soft, sweet and loaded with raspberry flavour! A perfect bread for breakfast or brunch. And it’s easy to make, I promise.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Bread Machine Time: 1 hour, 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 10 servings 1x
  • Category: Bread
  • Method: Bread Machine

Ingredients

Units Scale

Dough Ingredients:

  • 1 1/4 cups milk, at room temperature
  • 1 large egg
  • 3/4 tsp salt
  • 1/4 cup granulated sugar
  • 2 tbsp butter, at room temperature
  • 3 3/4 cup all purpose flour
  • 1 1/4 tsp instant yeast

Raspberry Filling:

  • raspberry jam

Vanilla Sugar Glaze:

  • 3/4 cup powdered sugar (confectioners’ sugar)
  • 2 tbsp cream (heavy cream or half + half cream)
  • 1/4 tsp vanilla extract

OPTION:

  • fresh raspberries to tuck into the bread before it bakes (roughly a handful)

Instructions

  1. Mix together the egg and milk. Then add to the bread machine pan.
  2. Add all of the remaining ingredients for the dough recipe, into the machine.
  3. Choose the ‘Dough’ option and let the machine make your dough.
  4. Remove the dough from the bread machine, shape it into a rough ball then place it a lightly floured work surface. Cover with a clean damp tea towel and let the dough rise in a warm place for 30 minutes.
  5. After this time, use a rolling pin to roll the dough out into a 14 x 16 inch rectangle.
  6. Spread the jam over the top of the dough, leaving about an inch from the edge untouched.
  7. Roll the dough lengthwise like a jelly roll.
  8. Then use a sharp knife to cut the long log lengthwise down the middle of the dough roll, separating it into two long pieces.
  9. Twirl the pieces together (with the cut side up). This step will likely be messy with jam oozing everywhere, but that’s ok, it will still turn out, don’t worry. (Also, there’s nothing we can’t fix with a little extra jam and the vanilla glaze!)
  10. Get a large baking pan (I used a 10 x 5 loaf pan), and line it with parchment paper. See tips above for different loaf pan options.
  11. Place the twisted dough into the parchment paper lined bread pan. At this point you can add more jam to any spots that look empty. You can also tuck in some fresh raspberries like I did in the pictures above.
  12. Cover with the clean tea towel and let rise for 1 hour.
  13. Then after this last rising time, preheat the oven to 350 degrees F.
  14. Bake for 40 – 45 minutes. The top of the loaf should be golden brown and sound hollow when you tap it. NOTE: About 20 minutes into the baking time you may want to loosely cover the top with a sheet of aluminum foil to prevent the top from darkening too quickly.
  15. Let cool on a wire rack for about 15 minutes. While the bread is cooling, mix together the powdered sugar, cream and vanilla to make the Vanilla Sugar Glaze.
  16. Once the bread has cooled, drizzle it with the vanilla glaze.
  17. Enjoy!

Notes

Refer to the full blog post for a visual look on how to make this twist.

Follow me on Pinterest!

Mention @prettysuburbs so I can see what you made!

Have a delicious day!

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