Raspberry Danish Twist Bread

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Flaky buttery raspberry danish twist! This breakfast bread looks like a masterpiece, but it just as easy as rolling up cinnamon rolls. Delicious with vanilla icing and fresh raspberries on top! Recipe on sallysbakingaddiction.com

Some mornings are for granola bars and some mornings are for THIS.

Welcome to the billionth way to twist up dough and call it breakfast. But unlike all the others, this melt-in-your-mouth raspberry danish twist bread combines flaky and crispy, fluffy and soft, buttery and fruity. A generous drizzle of creamy vanilla icing seeps into every delicious pocket. Sliced warm and served cake-style, this twist will impress everyone who’s lucky enough to steal a taste.

If we’re not eating healthy breakfasts with the intention of indulging every now and then, what are we really doing?

Flaky buttery raspberry danish twist! This breakfast bread looks like a masterpiece, but it just as easy as rolling up cinnamon rolls. Delicious with vanilla icing and fresh raspberries on top! Recipe on sallysbakingaddiction.com

Flaky buttery raspberry danish twist! This breakfast bread looks like a masterpiece, but it just as easy as rolling up cinnamon rolls. Delicious with vanilla icing and fresh raspberries on top! Recipe on sallysbakingaddiction.com

This raspberry danish twist bread is texture paradise channeling the flakiness of breakfast danishes but with half the work. How’s it possible? The secret’s in the way we twist the dough. And even though that hypnotizing twist looks complicated to replicate, I swear it COULD NOT BE EASIER. And today I’m showing you how!

BEHIND THE RECIPE

The dough is a scaled down version of my favorite cinnamon rolls and my Nutella babka. You’ll use the same 7 ingredients that most rich dough requires. Let’s talk about that for a second because when I learned the difference between “rich dough” and “lean dough,” I had a better understanding of bread baking in general.

Rich dough includes fat like eggs, milk, and butter. This guarantees a soft and supple dough, one that promises indulgent cinnamon rolls and breakfast pastries. Lean dough is low in fat and sugar and produces crusty breads and pizza dough. There’s hardly any fat, so it’s not as soft. Does that make sense?

Dough for raspberry danish twist bread on sallysbakingaddiction.com

Regardless if it’s rich or lean, behind every great dough is a great yeast– the workhorse behind this whole recipe. You were all so excited about the everything bagel pull apart bread I posted last week that I couldn’t wait to share another recipe made with Red Star Yeast. (We’re actually using the same exact dough ingredients… just in different amounts!)

Like usual, I use Red Star Platinum Superior Baking Yeast. Platinum is an instant yeast that builds a stronger, taller, more voluminous dough. If you don’t have Platinum, Red Star Active Dry or Quick Rise Yeast works too! If using active-dry, your dough may take a little longer to rise.

Dough for raspberry danish twist bread on sallysbakingaddiction.com

Our danish twist bread requires 2 rises:

  • 1st rise after the dough is made – 90 minutes
  • 2nd rise after the dough is shaped/twisted – 45 minutes

After the 1st rise, punch the dough down to release the air. At this point you can freeze the dough and save for a raspberry danish twist bread sort of morning. Or you can shape into a rectangle, spread a thin layer of raspberry jam on top, roll it up cinnamon roll-style, then slice in half, twist, and coil into a circle. Remember babka? Similar to that.

It seems a lot more complicated than it actually is, so watch me do it:

The trick is to use a thin layer of jam. The more jam, the bigger mess you’ll need to clean up. I forgot to do it in the video, but for added raspberry goodness– dot a few fresh raspberries on top of the jam.

After the 2nd rise, it’ll be big, beautiful, and ready to bake. Sneak more raspberries in there if you can! (Oh my gosh you know what would be so good? And I’m sort of kicking myself for not doing it yet? PEACH DANISH TWIST BREAD! Picture this: peach jam, some juicy sliced peaches, topped with brown butter icing… please someone make it and report back.)

How to shape raspberry danish twist on sallysbakingaddiction.com

We’re baking the raspberry danish twist bread in a springform pan; its high sides confine the twist so it rises straight up instead of straight out. A cast iron skillet with tall sides could work too. We want to make sure the twist maintains its coiled shape!

Pouring vanilla icing on top of raspberry danish twist. Recipe on sallysbakingaddiction.com

Flaky buttery raspberry danish twist! This breakfast bread looks like a masterpiece, but it just as easy as rolling up cinnamon rolls. Delicious with vanilla icing and fresh raspberries on top! Recipe on sallysbakingaddiction.com

Flaky buttery raspberry danish twist! This breakfast bread looks like a masterpiece, but it just as easy as rolling up cinnamon rolls. Delicious with vanilla icing and fresh raspberries on top! Recipe on sallysbakingaddiction.com

I live for those pockets of raspberry between the flakes of buttery dough. Raspberry danish twist bread: beating every other breakfast by a landslide. Granola bars who??

Flaky buttery raspberry danish twist! This breakfast bread looks like a masterpiece, but it just as easy as rolling up cinnamon rolls. Delicious with vanilla icing and fresh raspberries on top! Recipe on sallysbakingaddiction.com

PS: you should try my raspberry danish braid next!!

Raspberry Danish Twist Bread

Ingredients:

  • 2 and 1/4 teaspoons Red Star® Platinum yeast* (1 standard packet)
  • 3 Tablespoons granulated sugar
  • 3/4 cup (180g) whole milk
  • 1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature
  • 2 large eggs
  • 3 and 1/2 cups (430g) all-purpose flour (spoon & leveled), plus more as needed
  • 1 teaspoon salt
  • 3/4 cup (240g) raspberry preserves/jam
  • optional: 1/2 cup (80g) fresh or frozen raspberries

Vanilla Icing

  • 1 cup (120g) confectioners' sugar
  • 3 Tablespoons (45ml) heavy cream (or half-and-half or milk)
  • 1/4 teaspoon pure vanilla extract

Directions:

  1. Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.
  2. If you do not have a mixer, you can mix by hand in this step. Add the butter, egg, flour, and salt. Beat on low speed for 4 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough. Shape into a ball.
  3. Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, about 90 minutes. For this warm spot, I suggest using the oven. Preheat to 200°F (93°C), then turn the oven off after preheating. Place the covered bowl inside and shut the oven door. This is your warm environment.
  4. Grease a 9-inch springform pan. Turn the risen dough out onto a lightly floured work surface, punch it down to release the air.
  5. Shape the twist: Watch the video above before continuing with this step. The visual guide will help! Using a rolling pin, roll into a 12x16 inch rectangle. Spread jam evenly on top. If desired, dot randomly with raspberries. Tightly roll up the dough to form a 16-inch long log. Place the log on its seam. Using a sharp knife, cut the log in half lengthwise. I find a serrated knife works best. Criss-cross one half on top of the other half-- forming an X. Twist the two together then coil into a circle. Carefully transfer to prepared springform pan. (I carefully pick it up using two flat spatulas!) Cover the twist with plastic wrap or aluminum foil, then allow to rise once again in a slightly warm environment until puffy, about 45 minutes.
  6. Adjust the oven rack to the lower third position then preheat oven to 350°F (177°C).
  7. Bake until golden brown, about 40-45 minutes. If you find the top is browning too quickly, tent with aluminum foil. Remove from the oven and allow to cool for 5 minutes. Meanwhile, make the vanilla icing by whisking the icing ingredients together until smooth.
  8. Carefully remove the rim of the springform pan. Drizzle with vanilla icing. Slice and serve. Cover and store leftovers in the refrigerator for up to 1 week.

Make ahead tip: You can freeze the baked and cooled twist bread for up to 3 months. Thaw at room temperature or overnight in the refrigerator and warm in the oven to your liking, then top with icing. The dough can be prepared through step 3, then after it has risen, punch it down to release the air, cover tightly, then place in the refrigerator for up to 2 days. Continue with step 5. To freeze the dough, prepare it through step 3. After it has risen, punch it down to release the air. Wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before continuing with step 5. (You may need to punch it down again if it has some air bubbles.)

Recipe Notes:

  1. I always use Red Star Platinum yeast, an instant yeast. If you don’t have Platinum, Red Star Active Dry or Quick Rise Yeast works too! If using active-dry, your dough may take a little longer to rise.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | 5-qt. Tilt-Head Glass Measuring Bowl | Glass Measuring Cup | 9-inch Springform Pan | Marble Cake Stand | Custom Fork

In partnership with Red Star Yeast. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

67 Comments

All Comments

  1. Hello again Sally, does the whole milk have to be cold or room temp? I have leftover whole milk in the fridge so I was wondering. Thanks!

      1. Thank you Sally! And my bad, I just read the list of ingredients so far, because your recipe is pinned for later but I have been thinking about it ^^ have a good day!

  2. Made this on Sunday and brought it to work, it was gone in 5 minutes! I will have to make another because apparently not everyone got a piece. I added lemon zest to the glaze!

  3. I made this recipe over the weekend and it was delicious. I broke up the recipe and did steps 1 – 3 on Saturday night and continued Sunday morning. The danish was so soft and yeasty out of the oven, everyone went “wow” when they saw it!. Adding some fresh raspberries to the twist really made it special. Thank you Sally for another excellent recipe.

  4. Hi Sally, is it possible to swop out the raspberries with blueberries. I am not a fan of raspberries as they tend to be slightly too tart for my liking. Thanks!

  5. What a great recipe! The dough was a dream to work with, and the finished product tasted fabulous. My braid wasn’t as pretty as yours – knife wasn’t sharp enough to make clean cuts through the roll of dough. I’ll know better next time. And there will definitely be a next time. Thank you!

  6. I made this for our Airbnb guests over the weekend. They said it was better than any pastry they had in a restaurant! It turned out beautifully though next time I will bake for a shorter time as the bottom was darker than I would have liked.

    Your recommendation about the quantity of jam was evident when I went to roll it up. What a mess it would have been had I used more than in the recipe!

    I posted a photo on my Facebook page already and expect to hear a few comment from friends and guests past. Another fabulous recipe, than you.

  7. Hi Sally! So I need to make a Danish for a wine pairing party– I want to use this recipe! My question to you is: What are your thoughts on apple butter instead of raspberry preserves, and brown butter icing? Yaas or nah? Maybe dot some pecans throughout the top instead of fresh berries? Honest opinion 🙂

    1. YUM!!! Yes yes yes, that creation would be absolutely delicious. Don’t see any issue using apple butter as the filling. Spread it on lightly so the dough is easy to twist. Let me know how it turns out. I want to try it now!

1 2

Reviews

  1. I made this recipe over the weekend and it was delicious. I broke up the recipe and did steps 1 – 3 on Saturday night and continued Sunday morning. The danish was so soft and yeasty out of the oven, everyone went “wow” when they saw it!. Adding some fresh raspberries to the twist really made it special. Thank you Sally for another excellent recipe.

  2. What a great recipe! The dough was a dream to work with, and the finished product tasted fabulous. My braid wasn’t as pretty as yours – knife wasn’t sharp enough to make clean cuts through the roll of dough. I’ll know better next time. And there will definitely be a next time. Thank you!

Questions

  1. Hello again Sally, does the whole milk have to be cold or room temp? I have leftover whole milk in the fridge so I was wondering. Thanks!

      1. Thank you Sally! And my bad, I just read the list of ingredients so far, because your recipe is pinned for later but I have been thinking about it ^^ have a good day!

  2. Hi Sally! So I need to make a Danish for a wine pairing party– I want to use this recipe! My question to you is: What are your thoughts on apple butter instead of raspberry preserves, and brown butter icing? Yaas or nah? Maybe dot some pecans throughout the top instead of fresh berries? Honest opinion 🙂

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