Raspberry Danish Twist Bread

This raspberry twist bread comes together with a rich brioche style dough, raspberry jam, and sweet vanilla icing. The simple way we twist up the dough results in multiple buttery flaky layers. It tastes like a fruity breakfast danish!

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 other sweet rolls on my blog, this melt-in-your-mouth raspberry twist bread combines flaky, crispy, and fruity with buttery, soft, and sweet. A generous drizzle of creamy vanilla icing seeps into every delicious pocket. Sliced warm and served cake-style, this twist impresses everyone who’s lucky enough to steal a taste.

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 breakfast bread is texture paradise channeling the flakiness of breakfast danishes but with half the work. How’s it possible? The secret is 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. Let’s start with a super quick video tutorial!

Video Tutorial: Raspberry Twist Bread

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 Requires a Rich Dough

There are two main types of dough: lean dough and rich dough. We distinguish between the two based on the amount of fat present. Dough that’s prepared with less fat is called lean dough and yields crusty bread like bagels and pizza dough. There’s less fat in these recipes, so they aren’t as soft. Rich dough incorporates fats like eggs, milk, and butter which guarantee a soft and supple dough, one that promises indulgent cinnamon rolls and breakfast pastries. For even more information about baking with yeast be sure to reference my Baking with Yeast Guide before you begin.

Dough for raspberry danish twist bread on sallysbakingaddiction.com

Raspberry Twist Bread Ingredients

The dough we’re using for this raspberry bread is a scaled down version of my overnight cinnamon rolls and my Nutella babka. Use the same 7 ingredients that most rich dough requires.

  1. Milk: Liquid activates the yeast. For the softest twist bread, use whole milk. Nondairy or low fat milks work too, but whole milk produces phenomenal flavor and texture.
  2. Yeast: You can use active dry yeast or instant yeast. If using active dry yeast, your dough might take a little longer to rise. I recommend Red Star Platinum Superior Baking Yeast, which is an instant yeast blended with natural dough improvers.
  3. Sugar: Sugar feeds the yeast, increases its activity, and tenderizes the dough.
  4. Eggs: 2 eggs provide structure, richness, and flavor.
  5. Butter: Butter promises tender bread and creates flaky layers. Make sure it’s room temperature.
  6. Salt: A little salt balances the sweetness.
  7. Flour: You can use all-purpose flour or bread flour in this recipe. All-purpose flour is convenient for most, but bread flour produces a chewier twist. There are no other changes to the recipe if you use bread flour.

For today’s raspberry bread, we’ll also use raspberry preserves or jam and fresh raspberries. If using frozen raspberries, do not thaw before using.

Dough for raspberry danish twist bread on sallysbakingaddiction.com

What Kind of Yeast to Use?

Behind every great bread dough is a great yeast– it’s simply the workhorse behind this whole recipe. 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.

Whether you’re a beginner baker or pro, it’s important to understand how yeast works. I urge you to read through my Baking with Yeast Guide where I answer many common yeast questions. I wrote this in partnership with Red Star Yeast, so you can be confident the information is very helpful. I’ve worked with Red Star Yeast for nearly 7 years because it’s my preferred brand!

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

How to shape raspberry danish twist on sallysbakingaddiction.com

How to Make Raspberry Twist Bread

Our raspberry twist bread requires 2 rises:

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

Here’s an overview of the steps:

  1. Make the dough.
  2. Knead the dough for 1 minute.
  3. Cover the dough and let it rise. The dough rises in about 1-2 hours in a relatively warm environment.
  4. Punch down the dough to release the air. At this point you can freeze the dough and save for a raspberry 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.
  5. Shape the twist. Watch the video above before continuing with this step. The visual guide will help! 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.
  6. Cover the twist and let it rise. Allow the dough to rise once again in a slightly warm environment until puffy, about 45 minutes. After this rise, it’ll be big, beautiful, and ready to bake. Sneak more raspberries in there if you can!
  7. Bake for 40-45 minutes until golden brown.
  8. Make the vanilla icing. Do this while the twist cools.
  9. Drizzle icing, slice, and serve warm!

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

The Best Pan to Use

We’re baking the raspberry twist bread in a springform pan; its high sides confine the twist so it rises straight up instead of straight out. When finished baking, carefully remove the rim of the springform pan for seamless serving.

No springform pan? No problem! A cast iron skillet with tall sides could work too. We want to make sure the twist maintains its coiled shape!

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

More Indulgent Breakfast Treats

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. Don’t you?

Print
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

Raspberry Danish Twist Bread

  • Author: Sally
  • Prep Time: 3 hours, 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 4 hours
  • Yield: serves 8-10
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

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.


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

Instructions

  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 12×16 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.

Notes

  1. Make Ahead Instructions: 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.)
  2. Special Tools: KitchenAid Stand Mixer | 5-qt. Tilt-Head Glass Measuring Bowl | Glass Measuring Cup | 9-inch Springform Pan | Marble Cake Stand | Custom Fork
  3. Yeast: 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. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

94 Comments

  1. This stunner makes me want to host a brunch for my friends. Mmm! Thanks for the explanation of the different types of doughs, too.

  2. This is absolutely gorgeous!! Do you think I could spread a thin layer of cream cheese or nutella on before the jam, or possibly add some chopped chocolate? Or do you think it would be too messy? I can’t wait to try this recipe…thanks for sharing it!

    1. Yes yes yes! I think either addition would be delicious. Just make sure to keep the layer(s) on the thinner side. It gets pretty messy!

  3. Hello dear Sally ! I wanted to know … can I make the dough today in the afternoon and freeze it to bake it tomorrow ? And how ? …

    1. Hi Emilie, 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. See the make ahead directions at the end of the recipe!

      1. Oh thanks ! I’m not really good with the language because I’m French so I just red fast. I will see the tips !

  4. This looks so yummy. I love your babka recipe I have done it with a buttery brown sugar pecan filling and it was delicious! I’m always scaling my recipes down as there are just 2 of us at home, do you think this would work in a 6 inch springform tin if I halved the recipe?

  5. Oh my, I would love this made peach or even strawberry. I have never been a raspberry person. It does look wonderful.

    I made you chewy chocolate chip cookies and my husband and son LOVES them. They are the prettiest cookies I have ever made. I like thick and chewy not thin and crispy. I froze some cookie dough and thawed them yesterday. I decided to cut them in half and put a Werther’s chewy caramel in the middle. I pinched the edges back to together and put them in the freezer for about 15 mins. WOW!! They were a success and my crew loved them also. The recipe to your cookies were so easy to make and NO mixer.

    1. Thank you so much, Charlotte! I’m thrilled your family enjoyed my chewy chocolate chip cookies – one of my faves, too 🙂 Your version with a caramel in the middle puts them over the top! 🙂

  6. Oh Sally… you could have been my savior if the recipe was here yesterday ^^ I made kind of the same recipe of my own, also filled with respberry jam, but I wanted to do kind of a doughnut form for my brother and sister who are fans, and this ended in a rather flat circle. I face ‘failure’ so badly that now I know that this is only the shape I chose that was the problem. There is always a reminder that baking is a really beautiful art but we need to make good choices to have the final product we want to! Thanks for you recipe 🙂 I won’t do my mistake again (I hope!!)

    1. Baking is such a learning experience – good for you for trying something new! Let me know how you like this version if you try it 🙂 Happy baking!

  7. Hey Sally!

    I am going to be making this today but I have to get the yeast, how do you store your yeast to keep it alive and fresh?

  8. Hey sally this looks amazing and I can’t wait to try it! Do you have to use whole milk in the dough or could you sub it for another milk or even milk alternative (such as almond milk)?
    Thanks!

    1. Hi Liz! For the best flavor and texture, I recommend whole milk. A lower fat milk would be ok. I’ve never tried it with non-dairy milk, but it shouldn’t be a problem.

  9. Just when I think…Sally can’t have yet another wonderful treat up her sleeve….you do it again! Thank you, this looks like a fun recipe to master, and, of course, to eat.

  10. I am just so excited top make this!! My husband loves sweet breads and I will be happily having this soon! You are one of my baking role models and am just obsessed with everything you do! Keep it up!

  11. My favorite filling is apricots. I can see spreading with apricot jam with bit of chopped dried cots and maybe sliced almonds sprinkled on the top. Or a thin layer of almond paste with the jam.

  12. My husband is lactose intolerant. Do you think this will work with unsalted margarine? If not, I’ll just make it for myself!

  13. this is simply stunning. Beautiful AND I know it will be delicious! so perfect for weekend brunch with guests 🙂

  14. On my 2nd rise now of this, the minute you post I can’t wait until work is over & zen time begins! I made the pull apart bagels for my nieces bridal party morning. This will also be included along with your crossaints and scones !! Can’t wait to taste it !!

  15. Hi Sally! If I wanted to make this the day before for a morning meeting (and don’t want to wake up crazy early) with the intention of warming it up in the oven in the morning, would you suggest leaving the icing off until after re-heating it?

  16. I made this with peaches and browned butter cinnamon icing, so good! I also added a cream cheese/butter layer before the jam and it was so yummy! Thanks for the recipe!!

  17. Absolutely in love with this!!! I have the jelly and fresh raspberry’s both at the house right now, just have to get off work first :(…will be adding the cream cheese cause I think that would be the BOMB! This might just make it to Sunday school class ! …. I might have to make 2 of them.

    Thanks Sally!!

  18. I can’t wait for a huge bite to melt in my mouth , although all this twisting in the making is a little bit of “Mission impossible 6” for me.Do you think I can do it Sally cause this recipe is a must for me and my bf.

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