Raspberry Danish Twist Bread

Name: Raspberry Danish Twist Bread
Prep time: 3 h 15 min
Cook time: 45 min
Total time: 4 h
Yield: 8 servings
Cuisine: American
Ingredients: 2.25 tsp platinum yeast; 3 tbsp granulated sugar; 0.75 cup whole milk; 0.25 cup unsalted butter; 2 large egg; 3.5 cup all-purpose flour; 1 tsp salt; 0.75 cup raspberry preserves; 0.5 cup fresh or frozen raspberries; 1 cup confectioners’ sugar; 3 tbsp heavy cream; 0.25 tsp pure vanilla extract

American · Dessert · 240 min · Halal-Friendly, Kosher-Style, Low Protein, No Nightshades

Ingredients

For the dough
2.25 tsp platinum yeast
3 tbsp granulated sugar
0.75 cup whole milk
0.25 cup unsalted butter
2 large egg
3.5 cup all-purpose flour
1 tsp salt
0.75 cup raspberry preserves
0.5 cup fresh or frozen raspberries
1 cup confectioners’ sugar
3 tbsp heavy cream
0.25 tsp pure vanilla extract

Makes 8 servings.

Per serving (estimate)

300 kcal · 6 g protein · 45 g carbs · 10 g fat · 2 g fibre

Method

Follow the original method at sallysbakingaddiction.com.

Open in dollop! to scale, plan and cook