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.