Sally's Baking Addiction · by Sally★ 4.5

Raspberry Danish Twist Bread

Name: Raspberry Danish Twist Bread
Prep time: 195 min
Cook time: 45 min
Total time: 240 min
Yield: 8, serves 8-10
Cuisine: american
Ingredients: 2 and 1/4 teaspoons Platinum Yeast from Red Star instant yeast* (1 standard packet); 3 Tablespoons granulated sugar; 3/4 cup (180ml) whole milk; 1/4 cup (4 Tablespoons; 56g) unsalted butter, softened to room temperature; 2 large eggs; 3 and 1/2 cups (438g) all-purpose flour (spooned & leveled), plus more as needed; 1 teaspoon salt; 3/4 cup (240g) raspberry preserves/jam; optional: 1/2 cup (80g) fresh or frozen raspberries; 1 cup (120g) confectioners’ sugar; 3 Tablespoons (45ml) heavy cream (or half-and-half or milk); 1/4 teaspoon pure vanilla extract

NUTRITION · PER SERVING240M COOK

CAL —·PRO —

CARBS ——

FAT ——

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A buttery, flaky Danish-style bread braided with raspberry filling and topped with creamy vanilla icing. Melt-in-your-mouth texture combines crispy exteriors with soft, fruity centers.

dessertamericanbaked goodvegetarian

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We index the facts; the cooking instructions live with the creator.

Ingredients

serves 8

2 and 1/4 teaspoons Platinum Yeast from Red Star instant yeast* (1 standard packet)
3 Tablespoons granulated sugar
3/4 cup (180ml) whole milk
1/4 cup (4 Tablespoons; 56g) unsalted butter, softened to room temperature
2 large eggs
3 and 1/2 cups (438g) all-purpose flour (spooned & leveled), plus more as needed
1 teaspoon salt
3/4 cup (240g) raspberry preserves/jam
optional: 1/2 cup (80g) fresh or frozen raspberries
1 cup (120g) confectioners’ sugar
3 Tablespoons (45ml) heavy cream (or half-and-half or milk)
1/4 teaspoon pure vanilla extract

At a glance

PER SERVING · TIME 240M