Last updated on September 17th, 2020
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
Hungry for more? Get my email updates.
Here’s the printable:
Strawberry Jam Twist Bread
Equipment
- A standing mixer outfitted with the dough hook
- A large greased bowl
- A greased, 9-inch-diameter springform pan
Ingredients
- 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
Instructions
- 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.
Jeane says
Can you tell me why you work on a non-floured surface to knead the dough? I’ve always kneaded (what little I’ve done) on a lightly floured large bamboo cutting board. Does this add too much flour back into the dough? Just wondering. Maybe I should sanitize my countertop and work on that instead.
(I have made your garbanzo-bean brownies three times now, btw. My family keeps aksing when I’m going to make them again!)
wilddarling says
Hi Kevin, A very entertaining video! The twist looks so alluring! Please share with us how you remain so slender?
Kevin Lee Jacobs says
Hi Jeane – So glad you are enjoying the Chickpea Brownies! And here’s the reason behind my no-excess-flour-when-kneading-bread-dough rule: With adequate kneading, bread dough naturally loses its stickiness. Adding excess flour (to avoid sticking) tricks us into thinking the kneading job is complete.
John A Root says
Looks good, Kevin. I just happen to have about a scant cup of Strawberry jam in the fridge and a few fresh strawberries. Your timing, as ever, is PERFECT. This looks good enough to share with my aging neighbours ( even more than me).
Cissy Wanchic says
Hi Kevin
I never read your recipe or garden instructions without laughing. Thank you so much!
I made a bunch of strawberry jam not long ago so I’m in the right place to try this yummy looking recipe. (We won’t talk about the full pint of very hot jam I bumped with my elbow and spilled on my floor!) stay healthy and keep sending me a treat and a smile every week!
Cissy
Shirley says
Kevin, could you not form the dough knot on the bottom of the pan and then add the collar…just a thought..
Kate Strang says
Hello Kevin,
I was introduced to your site about a year ago and have been following you ever sense. I love strawberry jam but unfortunately I’m all out. Not that easy to get to the store these days. What other jam would you suggest. Would blueberry work? Always happy to see your e-mails come through. Stay safe.
Kevin Lee Jacobs says
Hi John – Hope you (and/or your neighbours) enjoy the twist!
Hi Cissy – The hot jam-elbow bump happens to the best of us.
Hi Shirley – I’ll try your idea when I next make this twist. As in, tomorrow!
Hi Kate – This recipe should work out with any type of jam, plus bits of fresh or frozen berries.
Kathy says
Thanks so much for sharing this recipe. My mom has been cooking up a storm since she’s having to stay home all the time right now. I will be forwarding your recipe to her this morning. (Of course there is a slight ulterior motive since I know she’ll bake it up and will want to “share” it! ) I’m new to your blog but am a huge fan already of your wonderful tips, recipes and humor. Take care and stay safe!
Patricia Panuccio says
Thank you for another great recipe.
Charlotte Smaldone says
Kevin,
Do you let your dough rise in the oven? If so, what temperature do you set it at? I love your videos and have learned so much about making bread. Can’t wait until I can do it. You’re the best!
Kelly Dinatti says
its a dreary rainy stormy Sunday in Georgia. Soup is simmering on the stove and I’ve a gallon of lovely fresh-picked strawberries from a local farm. gonna try this. Headed to the kitchen right now! Thanks for sharing such a yummy looking recipe!
Danella on the Canadian west coast says
Oh yum! This looks delicious and i love making different kinds of bread…and love eating it even more. Really enjoy your recipes and sense of humour as always. “On the bread I mean”…..cheeky!
Kevin Lee Jacobs says
Hi Kathy and Patricia- My pleasure!
Hi Charlotte – In summer, I let bread dough raise at room temperature. During winter, I use my oven’s 100°F “proof” feature. Previously, I used a common drug store heating on which to raise bread dough. The heating pad worked like a charm!
Hi Kelly – Jealous that you have fresh, local strawberries on hand. Let me know how this twist bread works out for you!
Hi Danella – Me, cheeky? Guilty as charged!
Alice Mork says
How about some yeast free recipes? Yeast is non-existant or very difficult to get right now.
Pat C says
This looks amazing. I need to figure out how to keep baking all these goodies and not keep eating them. You might suggest sharing them. I say phooey to that! I’ll just have to buy bigger clothes for when we’re allowed out again! I love your website and everything about you Kevin. God bless you. Stay safe.
norma vande kamp says
Kevin, I am surely going to make this lucious looking bread. I made your orange rolls last week and they are sooo good! Thanks for keeping me well fed.
Debra says
Hi Kevin, I make a variety of jams every summer and I can’t wait to try some of them out on this recipe, it looks beautiful!! Since the quarantine I have been practicing my bread baking skills and have gone through quite a bit of your recipes which are clear to understand and successful to execute. I thank you for that, but it’s your sparkling personality that keeps me checking in on you every Sunday.
I have your sourdough proofing in my oven right now and the pullman loaf is a favorite:)
See you next Sunday,
Your California Fan
Kevin Lee Jacobs says
Hi Alice – I have two great yeast-free breads for you: 1) Paratha (click here for recipe); and 2) Whole Wheat Soda Bread (click here for recipe).
Hi Pat C. – It is a generally-accepted fact that baked goods — when made by hand — contain zero carbs, zero calories.
Hi Norma – So glad the Sweet Orange Rolls were delicious for you!
Hi Debra – Thank you!
Judy says
Lordy this is making my mouth water…
Pat C says
Dear Kevin,
I have made the Strawberry Twist Bread 3 times now since April 19 when I first saw the recipe. I did share one of them with my neighbor. It is amazing. I leave the glaze off and serve the slices with a schmear of whipped cream cheese. Today I made your Basic White Bread. The video was very easy to follow and l love your friendly and interesting banter, especially the stuff about your mother. I loved hearing about the job that she did for the wheat growers. The bread turned out beautifully. You are a bright spot in my day and helping to get a lot of us through this scary, lonely time. God bless you. Please keep blogging!
Kevin Lee Jacobs says
Hi Pat C – I’m so glad the Strawberry Jam Twist Bread and the Basic White Bread were both delicious for you. Great idea you had to swap the glaze for a cream cheese schmear!
Pat C says
Kevin,
Just reporting in again about the Strawberry Twist Bread. I’m making it again today for the 5th time(right now waiting for yeast to proof). The last one I made I filled with blueberry preserves and tucked big juicy blueberries in wherever I could. My favorite new recipe!
Thanks again for sharing such wonderful stuff.
Kevin Lee Jacobs says
Hi Pat – Blueberry Twist Bread. I would LOVE it!
Marcy MacDonald says
Kevin everytime I defrost my strawberries they are so mushy that, I just don’t feel like, I can use them for anything. I have even put them in the blender to use in a drink, but I have no recipes for using them that way.
Kevin Lee Jacobs says
Hi Marcy – I used frozen strawberries for the Twist Bread above. Doesn’t matter if the berries are mushy. Thawed, mushy strawberries are ideal also for my Strawberry Souffle!
Marcy MacDonald says
Kevin that strawberry Twist Bread looks delicious. I’m on my way for some strawberries and Smuckers jam
Sarah P says
I used homemade blackberry jam instead of strawberry. Oh my sweet heavens, it was delicious!!!! Next time I will start making it a bit earlier. Lol
Lynn says
Can’t wait to make this! Having out of town guests soon and I love making special breakfast/brunch at least one morning! Love your videos! I smile almost the entire time I watch you! You are so fun and enjoyable to watch! I feel like I really know you!
Kevin Lee Jacobs says
Hi Lynn – Thank you for such a nice comment!
Jane says
This looks wonderful. I have a huge fig tree and make ton of fig preserves. I’m going to try this with figs.
Elisa says
Could this delicious sounding bread be made with Nutella?