Raspberry twist bread

This enriched bread dough is layered with raspberry jam and drizzled with glacé icing. It will make an impressive centerpiece at any occasion


300ml warm water

10g sachet instant yeast

10ml sugar

4x250ml flour plus extra

10ml salt

1 egg

3 egg yolks

45ml honey

45ml vegetable oil

180ml raspberry jam

Egg yolk for glazing

Glace icing for glazing



Combine the water yeast and sugar and stir well. Cover and set aside until frothy.

Put the flour and salt in a mixing bowl.

Combine the egg, egg yolk, honey and oil in a jug and mix well.

Add the frothy yeast mixture and egg mixture to the flour and mix to form a dough that is soft but not sticky. You will need to add extra flour to get the dough to the right consistency.

Place the dough in a greased bowl , cover with cling wrap and set aside to rise until doubled in size. This could take about 1-2 hours.

When the dough has risen, punch it down and divide into 4 equal portions.

Roll 1 portion into about a 25cm disc.Place on a lined baking tray. Spread with ⅓ of the jam.

Roll a second portion into a 25cm disc. Place on top of the jam. Spread with another ⅓ of the jam. Roll the 3rd portion of dough into a disc and place on top of the jam. Spread with the remaining jam. Roll out the last portion of dough into a disc and place on top of the stack.

Center the bottom of a small drinking glass 5cm in diameter in the middle of the dough to mark the center. At the 12 o’clock mark, cut through the dough with a very sharp knife. From the edge of the glass to the edge of the circle. Repeat  at the 3, 6, and 9 o’clock marks. Then cut through each quarter then cut through each wedge to make 16 wedges.

Remove the glass. Lift the edges of 2 wedges that are next to each other and twist them away from each other twice, then pinch the ends together  to reconnect them and make a pointed tip. Repeat with  the remaining pairs of wedges. Cover the dough with plastic and allow to rise for about 45 minutes.

Mix the egg yolk with a little water and brush over the bread. Bake at 180C for 30- 40 minutes or until the dough sounds hollow when tapped. Remove from the oven and place onto a cooling rack. When slightly cooled. Drizzle with glace icing.


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