becky
This post may contain affiliate links. Please read the disclosure policy to learn more.
Thank you for supporting this blog!
An easy-to-make recipe for raspberry bread twists. Made with a homemade bread dough, filled with raspberry jam, and drizzled with vanilla bean glaze, these sweet breadsticks work nicely for breakfast or brunch.
Why Make These Raspberry Bread Twists?
Combining the soft, fluffy crumb of freshly baked bread with tart raspberry jam, these raspberry bread twists require less than ten ingredients, many of which you already have in your kitchen cabinet. And although these sweet breadsticks do take about three hours to prepare, much of this is passive time (waiting for the dough to rise) so you’ll have plenty of time to read a book or tackle other kitchen projects while you wait.
To create these sweet, jam-filled breadsticks, you’ll begin by making a basic bread dough. After allowing the dough to rise, you’ll shape the dough into a rectangle, then use a palette knife to spread the dough with a layer of raspberry jam. Then just fold, slice into strips, and twist each strip into a spiral shape. After baking, finish your raspberry bread twists with a drizzle of luscious vanilla bean glaze.
Offering a balance of flavors and textures in every bite, these raspberry bread twists work equally well for breakfast, brunch, or a mid-afternoon snack.
Raspberry Bread Recipe Ingredients
To make these raspberry bread twists, gather the following ingredients:
- Granulated sugar – A few tablespoons of sugar act as “food” for the yeast, and also add a touch of sweetness and moisture to the bread dough.
- Instant yeast – You’ll need one packet, or about 7 grams, of instant (not active dry) yeast.
- All purpose flour – Or a combination of all-purpose and bread flour, if preferred.
- Coconut oil – Because this is a sweet bread recipe I’ve opted for coconut oil, but you can use olive oil if preferred.
- Kosher salt – To enhance flavor, strengthen gluten structure, and improves the overall texture and shelf life of the bread.
- Raspberry jam – Try to choose a high-quality, easily spreadable jam. I used Bonne Maman raspberry preserves. If you don’t like raspberries, you can make this recipe with other fruit jams—see my notes below.
- Confectioner’s sugar – A.k.a. icing sugar, or powdered sugar, to make the vanilla bean glaze.
- Whole milk – Adds moisture to the glaze. You can also use whipping cream or half-and-half, or substitute plant milk (such as almond, oat, or soy) to make this recipe dairy-free and vegan.
- Vanilla bean paste – Vanilla bean paste adds a special touch (and pretty vanilla bean flecks!) to the glaze, but you can use vanilla extract or almond extract instead.
Serving Sweet Breadsticks
These raspberry bread twists offer a happy medium between breakfast and dessert. And since this raspberry bread also looks very pretty, it would make an attractive addition to breakfast or brunch events.
These raspberry bread twists definitely taste best on the day they are made, either while still slightly warm or at room temperature. (Because they’re small in size, I didn’t have much luck storing these overnight—by day two, I found these chewy and stale.) So plan accordingly, and bake your twists no more than a few hours before you plan to serve.
For a fun alternative serving method, pour the glaze into small ramekins or serving bowls, and serve it as a dipping sauce (like Auntie Anne’s pretzels!) rather than drizzling on top of the breadsticks.
Recipe Substitutions
If you don’t like raspberries, you can make this recipe with other fruit jams or conserves—blueberry, strawberry, or peach would all make lovely alternatives. Orange marmalade could work nicely, too! Try to choose a high-quality, easily spreadable jam, such as Bonne Maman.
Substitute plant milk (such as almond, oat, or soy) to make these sweet breadstick twists dairy-free and vegan. You can also prepare this recipe without the glaze.
Because this is a sweet bread recipe, I’ve opted for coconut oil instead of olive oil, which is my go-to for most bread recipes. However, you can substitute olive oil if preferred.
Raspberry Bread Twist Tips and Tricks
While you can make this raspberry bread recipe without many special tools, a bench scraper, sharp chef’s knife, and a small stepped palette knife will come in handy. I also like to use a silicone rolling mat for easy cleanup.
Before drizzling the glaze, I’ve instructed you to line a large tray with clingfilm/plastic wrap or a sheet of baking parchment. (Wax paper will also work!) Don’t skip this step! The glaze will drip and run, so lining the tray makes things much less messy. Once finished, simply discard the plastic or parchment—you won’t even need to wash the tray.
Keep an eye on the oven as the twists bake. My test batches took about 25-28 minutes to bake, but yours might take up to 30. Start checking at the 20-minute mark. The bread should look deeply golden brown.
Other fruit-based bread and pastry recipes you might enjoy:
Pear Bread with Raisins and Blue Cheese
Blackberry Pastries
Strawberry Muffins
Peach Hand Pies with Blueberries and Walnuts
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Raspberry Bread Twists
- Total Time: 2 hours 55 minutes
- Yield: 15 6-inch twists 1x
Description
An easy-to-make recipe for raspberry bread twists. Filled with raspberry jam and drizzled with vanilla bean glaze, these sweet breadsticks work nicely for breakfast or brunch.
Ingredients
Bread:
250 milliliters lukewarm water (1 1/8 cups)
25 grams granulated sugar (2 tablespoons)
7 grams instant yeast (1 packet)
400 grams all purpose flour
15 milliliters melted coconut oil (1 tablespoon), plus more for greasing bowl
1 teaspoon kosher salt
150 grams raspberry jam (1/2 cup)
Glaze:
65 grams confectioner’s sugar (1/2 cup)
1 tablespoon whole milk, or plant milk of choice
1/2 teaspoon vanilla bean paste
Instructions
Bread:
Line a half-sheet rimmed baking tray with parchment. Set aside.
In a large bowl, dissolve the instant yeast and sugar in the lukewarm water.
Add the flour, melted coconut oil, and kosher salt.
Use a bench scraper to bring the ingredients together, until a shaggy dough forms.
Turn dough out on a lightly floured countertop or a silicone baking mat. Knead by hand until soft and elastic, about 8-10 minutes.
Form dough a ball and place in a well-oiled mixing bowl. Drizzle the top of the dough with more coconut oil.
Cover and let stand in a warm place for 1 – 1 1/2 hours, or until doubled in size.
Punch dough down.
On a rolling mat, shape the dough into a rectangle, about 12 x 15 inches in size.
With a rubber spatula or small stepped palette knife, spread the raspberry jam on top of the dough.
Fold the rectangle in half, bringing the longer back edge forward to meet the edge closest to you. You will now have a 6 x 15-inch rectangle.
With a sharp chef’s knife, slice the rectangle vertically into 1-inch slices. You should have 15 slices total.
Twist each individual slice until it forms a spiral shape, stretching the pastry gently as you twist.
Transfer to prepared tray, allowing 1-2 inches in between each twist.
Cover tray with clingfilm/plastic wrap and allow to rise until doubled in size, about 30-45 minutes. Meanwhile, preheat oven to 400° F / 204° C.
Bake in preheated oven for 25 minutes, or until golden brown.
Transfer to a wire rack and allow to cool. Meanwhile, prepare the glaze.
Glaze:
In a small bowl, whisk together confectioner’s sugar, whole milk, and vanilla bean paste.
Transfer to a piping bag.
Line a large tray with clingfilm or parchment. Sit the wire rack of bread twists on top.
Drizzle with vanilla bean glaze.
Raspberry bread twists are best enjoyed on the day they are made.
- Prep Time: 30 minutes
- Proving Time: 2 hours
- Cook Time: 25 minutes
- Category: Bread
- Method: Oven
- Cuisine: Bread