Berry Twist Bread

August 1st, 2010

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Kathleen from Gonna Want Seconds said in this post that “Orange Blossom Water” is one of her favorite blogs. Kathleen, thank you so much for the kind words about the blog, you are such a sweetheart!

I love this bread, the dough is soft, tender and sweet, I filled the bread with strawberry jam (the original recipe used raspberry jam), I can’t wait to try different fillings, one of them will be date paste.

Let’s make Berry Twist Bread:

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1, 2. Combine warm milk and water in large bowl; add yeast. Stir to dissolve.

3, 4. Stir in 2 3/4 cups flour, sugar, butter, egg and 1 teaspoon salt until soft dough forms.

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5, 6. Turn dough out onto lightly floured surface. Knead dough, adding additional flour 1 tablespoon at a time, if necessary, until dough is smooth (5 to 10 minutes).

7. Place dough into greased bowl; turn greased-side up. Cover; let rise until double in size (45 to 60 minutes).

8. Knead dough on lightly floured surface (30 seconds). Cover; let rest 10 minutes.

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9. Roll dough into 15×10-inch rectangle.

10. Combine jam and 1/8 teaspoon salt in small bowl. Spread dough with jam mixture to within 1/2 inch of edge.

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11, 12. Roll up, beginning with 15-inch side.

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13, 14. Place onto large greased baking sheet. Form into circle; pinch ends to seal. Cut 3/4 the way through dough every 1 1/2 inches on outside edge with kitchen shears or serrated knife. Twist each section of dough, turning it on side to form ring.

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15. Cover; let rise until double in size (30 to 45 minutes).

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16. Heat oven to 350°F (176 °C). Bake for 20 to 30 minutes or until golden brown. Remove from pan; cool completely on wire rack.

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17. Meanwhile, combine powdered sugar, 1 tablespoon orange juice and orange peel, if desired, in small bowl. Add enough additional orange juice for desired glazing consistency. Drizzle over cooled bread.

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Berry Twist Bread

From: Land O’Lakes / Servings: 1 loaf
PDF Text Only / Print With Images

1/2 cup warm milk (105 °F – 115 °F)
(40.6
°C – 46.1 °C)

1/3 cup warm water (105 °F – 115 °F)(40.6 °C – 46.1 °C)

1/4 ounce (7 g) package active dry
yeast

3 to 3 1/2 cups all purpose flour

1/4 cup sugar

1/4 cup (57 g) butter, melted

1 egg

1 1/8 tsp salt

2 tbsp seedless raspberry jam

Glaze

3/4 cup powdered sugar

1 to 2 tbsp orange juice

1 tsp freshly grated orange peel



Combine warm milk and water in large bowl; add yeast. Stir to dissolve.

Stir in 2 3/4 cups flour, sugar, butter, egg and 1 teaspoon salt until soft dough forms.

Turn dough out onto lightly floured surface. Knead dough, adding additional flour 1 tablespoon at a time, if necessary, until dough is smooth (5 to 10 minutes).

Place dough into greased bowl; turn greased-side up.

Cover; let rise until double in size (45 to 60 minutes).

Knead dough on lightly floured surface (30 seconds). Cover; let rest 10 minutes.

Roll dough into 15×10-inch rectangle.

Combine jam and 1/8 teaspoon salt in small bowl. Spread dough with jam mixture to within 1/2 inch of edge.

Roll up, beginning with 15-inch side.

Place onto large greased baking sheet. Form into circle; pinch ends to seal. Cut 3/4 the way through dough every 1 1/2 inches on outside edge with kitchen shears or serrated knife. Twist each section of dough, turning it on side to form ring.

Cover; let rise until double in size (30 to 45 minutes).

Heat oven to 350°F (176 °C). Bake for 20 to 30 minutes or until golden brown. Remove from pan; cool completely on wire rack.

Meanwhile, combine powdered sugar, 1 tablespoon orange juice and orange peel, if desired, in small bowl. Add enough additional orange juice for desired glazing consistency. Drizzle over cooled bread.

Notes and Tips

For the filling, I used 3 1/2 tbsp strawberry jam.

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12 Responses to “Berry Twist Bread”

  1. Abboud says:

    Ma Shaa Allah, Thank you so much for the recipe. It looks fantastic and your description is so clear. Keep up the good work.

  2. grazi says:

    superb!!!!

  3. If I was offered this for breakfast or tea time I would be so happy to eat one or more slices at one sitting! Looks great!

  4. Dimah says:

    Abboud: Thank you for your kind comment!

    grazi: Thank you so much for stopping by!

    tasteofbeirut: Thanks for visiting!

  5. Tiffany says:

    Beautiful photos! I want to make it right now, looks delicious!

  6. delicious
    can eat at anytime

  7. Elisabeth says:

    I was spoiled as a child, and a young adult having these beautiful yeast dough pastries, made by my grandmother, mom, and aunt. I wish now, that I took more time to learn how to make these back then. I think you do such a superb job on your cookies, and pastries. and the illustrations are very precise, and helpful. This coffee ring is a perfect example of your meticulous work!

  8. This made with date filling subbed in for the fruit just might equal sweet bread perfection!! Must. Try. Soon.
    :)
    Love ya,
    Cathy B. @ brightbakes

  9. Dimah says:

    Tiffany: Thanks!

    torviewtoronto: Thank you!

    Elisabeth: Thank you so much for your kind words! you are so sweet :)

    Cathy B. @ Bright Bakes: Thanks! hope you try it :)

  10. The Mom Chef says:

    That bread is stunning. It just hit me that my mother had orange blossoms in the headband of her wedding veil. She so badly wanted that for me but they weren’t in season. Thanks for the reminder!

  11. Thanks for the walk through. It’s beautiful and probably going to make it on my table soon! I’m saving this recipe and becoming the newest follower of your blog. Thanks again!

  12. jujey says:

    Asalamu Alaikum!! I just want to tell u that I tried this recipe today, and it turned out amazing alhamdulilal!! But instead of using Jam, I used Nutella.

    Great recipe!!!

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