Name: Raspberry twists
Prep time: 1 h 55 min
Cook time: 20 min
Total time: 2 h 15 min
Yield: Makes 12
Ingredients: 125 g/4½ oz raspberry jam (jelly); icing (confectioners’) sugar, for dusting; oil, for greasing; 50 g/1¾ oz butter, softened; freeze-dried raspberry powder; 1 egg, beaten; 200 ml/7 fl oz/generous ¾ cup milk; 50 g/1¾ oz/¼ cup caster (superfine) sugar; ½ tsp fine sea salt; 7 g/2¼ tsp fast-action dried yeast; 500 g/1 lb 2 oz/3¾ cups plain (all-purpose) flour, plus extra for dusting; 25 g/1 oz butter, melted

Preparation info

Difficulty
Easy
Ready in
2 hr 30

Appears in

The Flexible Baker

By Jo Pratt

Published 2022

About

These tangy raspberry, soft dough twists not only look really impressive – they taste amazing, too. As with most homemade bread recipes, these are best eaten on the day of making and believe me they are very hard to resist, so that really won’t be a problem. As a get-ahead tip for you, they can be put in the fridge for 24 hours once they have been shaped into twists. Before baking, leave them to rise for about 45 minutes (rather than the 25 minutes as stated in the recipe).