There’s nothing about this Strawberry Jam Twist Bread that doesn’t float my boat. It’s soft and gooey, sweet and sticky. And it’s not too difficult to make!
Here’s the video recipe, which explains every step in full detail. Too much detail, in fact. That’s why God invented the fast-forward button.
And here’s the recipe in photographic steps!
Whisk together some milk, yeast and sugar in the bowl of a standing mixer. Let the mixture rest until it foams — 5-10 minutes.
Then add to the bowl some softened butter…
A couple of large eggs…
Some all-purpose flour…
And some salt.
Use the mixer’s dough hook to mix and knead the works at low speed for just 5 minutes.
Then turn the dough onto a non-floured work surface, and knead it by hand until smooth — about 1 minute. Don’t over-knead the dough — we are not making sandwich bread here.
Form the dough into a ball, place it in a greased bowl, and then flip the dough to grease its other side. Cover and let the dough rise until doubled in volume — about 90 minutes.
Deflate the dough, turn it onto a non-floured work surface, and roll it — with a rolling pin — into a 12-inch by 16-inch rectangle.
Then grab some strawberry jam…
And spread a thin layer of the jam over the dough. Don’t add too much jam, or you’ll have a mighty mess on your hands!
Starting at the 16-inch side, tightly roll the dough into a log.
Pinch the seam to seal it.
Cut the log lengthwise in half (a pastry cutter is useful here)…
Crisscross the two halves…
And then twist the two to form a rope. (Are you confused here? Watch the video!)
Coil the rope into a circle.
Use two flat spatulas to transfer the works to a greased springform pan.
Spoon more jam into openings of the coiled up rope.
Add some fresh or frozen chopped strawberries, too, tucking them into any openings you can find. On the bread I mean.
Here’s my jammy, strawberry-studded pastry. Cover the pan loosely, and let rise until the dough has doubled in volume — about 45 minutes. Also, preheat the oven to 350°F.
Bake until the bread is fully puffed and golden on top — about 30 minutes. Transfer to a wire rack for just 5 minutes. Also, find someone who looks at you the way I look at this Strawberry Jam Twist Bread.
Now unmold the bread, and smother it in a simple glaze! (I’ll give you the glaze ingredients in the printable recipe below.)
Finally, tuck into this soft and sexy madness! The bread is especially wonderful when it is still warm from the oven. Leftover portions are awesome too, when heated for 30 seconds in the microwave oven. I know, because I microwaved and devoured three servings while writing up this recipe.
Apparently I’m finding a lot of comfort in carbs these days. CAN YOU BLAME ME?
So what are you waiting for? Make this Strawberry Jam Twist Bread today. And then post your review of it in the comments section below. xKevin
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Here’s the printable:
Strawberry Jam Twist Bread
- A standing mixer outfitted with the dough hook
- A large greased bowl
- A greased, 9-inch-diameter springform pan
- 3/4 cups warm (110°F) whole milk
- 2 1/4 teaspoons active dry yeast
- 3 tablespoons sugar
- 1/4 cup (half stick) unsalted butter, softened
- 2 large eggs at room temperature
- 1 1/2 teaspoons salt
- 3 1/2 cups all-purpose flour
- 1 scant cup strawberry jam, well stirred
- 4-6 fresh or frozen strawberries (medium size), sliced or quartered
For the glaze:
- 1 cup confectioners' sugar
- 3 tablespoons heavy cream or milk
- 1/4 - 1/2 teaspoon pure vanilla extract
- In the workbowl of the standing mixer, whisk together the milk, yeast, and sugar. Let proof for 5-10 minutes. Add the butter, eggs, salt, and flour. Mix/knead for 5 minutes at low speed. Then transfer the dough to a non-floured work surface, and knead it by hand until it is smooth and not at all sticky -- about 1 minute.
- Form the dough into a ball, and place it in the greased mixing bowl. Flip the dough to grease the other side. Then cover the bowl with plastic wrap, and let the dough rise in a warm-ish location until doubled in volume -- about 90 minutes.
- Delate the dough and transfer it to the non-floured work surface. Pat the dough into a rough rectangle. Use a rolling pin to press the dough into a 12 inch wide, 16 inch long rectangle. Spread the dough with a thin layer of the strawberry jam. Starting at the 16-inch side, tightly roll the dough into a log. Pinch the seam to seal it. Then use a sharp knife or pastry ("pizza") cutter to cut the log lengthwise in half. Crisscross the two halves (jam-side-up) and then twist into a rope. Coil the rope into a circle. Use two flat spatulas to transfer the coil to the pepared springform pan.
- Spoon the remaining jam into the crevices of the pastry. Then stud the crevices with the cut up strawberries. Cover with plastic wrap, and let rise until doubled in volume -- about 45 minutes. Meanwhile, preheat the oven to 350°F.
- Bake, uncovered, in the preheated oven until the bread puffs completely and its top turns golden brown -- about 30 minutes. Transfer the pan to a wire rack for 5 minutes while you mix up the glaze.
- To make the glaze, whisk together the confectioners' sugar, cream or milk, and vanilla in a medium size bowl or pitcher.
- Unmold the bread while it is still quite warm, and immediately pour on the glaze. Serve while warm. Leftover portions -- if there are any -- can be reheated for 30 seconds in a microwave oven.