Strawberry Jam Twist Bread
A fluffy yeast bread filled with strawberry jam and studded with pieces of fresh or frozen strawberry. Gooey and delicious.
Servings: 8
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.