Raspberry Twist Bread
I've fallen in love with making bread. This raspberry twist bread is delicious and easier to make than you might think. The hardest part is waiting, before you can eat it. My version has a touch of cinnamon to the dough which as a lover of cinnamon I really believe it adds a more 'scandi' feel to the taste. Add a drizzle of lemon icing and voilà you've made a delectable treat for brunch or afternoon tea, that will impress the fussiest of your family or friends.
- 200g strong white flour
- 1 1/2 tbs castor sugar
- 1 pkt instant yeast (2 tsp)
- 90ml whole milk - warm
- 1/2 tsp ground cinnamon
- 30g butter (room temperature)
- 1 large egg
- 1/2 tsp salt
- 1 tbs raspberry jam
- 1/4-1/2 cup of fresh or frozen raspberries
- 1/2 juice of a lemon
- 50g icing sugar
- Whisk warm milk, yeast and sugar gently together and let stand for 10 minutes, for the yeast to bubble up and slightly activate.
- Add all other ingredients and mix with a stand mixer on low until combined then on medium speed for 5-8 minutes, until the dough forms and has pulled away from the sides. You may need to stop the mixer halfway to scrape the sides. The dough will be softer the bread dough.
- Lightly flour your hands and remove the dough from the bowl and ensure that it is all blended you may need to massage and shape the dough into a ball.
- Place in a lightly floured large bowl and rest covered with either plastic wrap or a damp tea towel in a warm place for 1-2 hours until the dough has double in size. Don't rush this step, otherwise the bread will not be light and fluffy.
- Once double, transfer to a lightly floured bench.
- Line a large loaf tin or a 23cm round cake tin with scrunched moist baking paper.
- Roll the dough out into a 30cm x 40cm rectangle.
- Spread the dough with jam, then sprinkle the raspberries, leaving a 2cm edge around the sides.
- Add water the the edges to help the dough stick.
- Roll the dough from the side until you have along sausage log.
- Use a sharp serrated knife to slice down the middle.
- Cross the top half forming an cross. Then twist the two together until the dough is fully twisted.
- Carefully lift and place into your tin cover and let sit for 45 minutes to rise again, and go slightly puffy.
- Place on lower rack in your oven and bake until golden for 45 minute at 160˚c (fan forced).
- Remove from oven and allow to cool for 10 minutes, then drizzle the icing glaze.
*tip during baking, add 1-2 cups of water to a baking tray at the bottom of the oven, this will help keep the bread moist during baking.