Christmas may be over as I write this, but there’s a whole lot of winter left and the need to fill tummies with warm goodness will be around at any time of year! This raspberry twist bread will serve you year-round with it’s pillowy soft, warm jammy ways. Plus, it’s way easier than it looks!
To begin, you’ll need to make your dough, and my Country Buttermilk Bread is the perfect thing for this recipe. It’s super soft and silky, with a rich but light flavor, and it’s super soft and versatile. (Printable recipe below)
Ingredients you will need:
1 cup full fat cultured buttermilk
½ cup hot water
3 tsp. dry active yeast
3 T. honey
½ tsp. salt
1 egg
3 ½ all purpose flour
(plus extra for dusting)
6 T. raspberry jam
Optional: Egg wash and powdered sugar for serving
Substitutions: You can substitute regular milk for the buttermilk if you need to, and you can substitute maple syrup or sugar for the honey.
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Instructions:
Combine the buttermilk, hot water, yeast, honey, salt and egg in a big mixing bowl. (Using hot water will warm the dough and help the yeast work more quickly.) Beat everything together until it is smooth, then let the mixture sit for about 10 minutest to let the yeast dissolve.
Add in the flour and mix with a dough hook on low for about 8 minutes. If mixing my hand, combine and knead on a well flour surface until the dough is very smooth.
And that’s it for the the dough! Now, on to exactly how I formed this magnificent twisty star thingy.
I divided my dough into four equal parts, then formed each part into a round little bun.
I gently flattened each bun into a round disc, then I used my rolling pin to roll one out. It should be about 12 inches across.
The circle won’t be perfect but you can adjust it when you place it on the baking sheet. I like to use baking parchment, but if you don’t have any just grease your pan very well!
Then I spread the dough with about 2 tables spoons of raspberry jam, and covered it with another layer of dough. I repeated this twice till I had a nice little layered stack of dough and jam.
All in all, there will be four layers of bread and three layers of jam, with the bread on the outside like a sandwich. Yes, basically is a four-decker jam sandwich.
Next, find a round object to sit int he center and be your guide for cutting. A small mug or a little jar is perfect!
I cut my creation into quarters first, then cut every quarter into four equal wedges. Just make sure they are all well attached at the center!
Now the fun part! I took two wedges next to each other and turned them the opposite way (like opening up the top of a cardboard box). I turned each piece twice.
Then I just worked my way around the circle, grabbing two flaps and flipping them them outward from each other, twice. It can bit a bit messy with the jam, but don’t worry about that. Soon you’ll see that lovely star shape forming.
A quick eggs wash (beaten egg with 1 tablespoon of water) brushed on the top of the doughy parts will give it a lovey golden color as it bakes.
And before you bake, (don’t skip this part!) let the dough rise for a full thirty minutes. This is where your star can go from a mangled mess to a beautifully fluffy masterpiece.
I like to let my bread rise on top of the stove while my oven is preheating to 350 degrees, but any warp lace will do.
This start needs to bake for about 35 minutes (maybe a few minutes less in a convection oven.)
It’s impressive! But once you know how to do it, you can churn one of these out no problem. I love to serve mine with a little dusting of powdered sugar and a cuppa tea.
It’s fun to set this goodie on the table and let every one just pull off a hunk, it comes apart in warm, flaky layers and it’s just to yummy to resist!
Let me know in the comment how your twisty bread turns out! You can use any kind of jam, honey, cinnamon sugar, nutella or even a pesto for a savory bread. Be creative and share your ideas!
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