Bread · Sweets

Twisted Sweet Bread

This recipe has a variation with apple-butter and cinnamon for the filling, which is equally good, I like the version I’m posting for spring/summer and the apple-butter, cinnamon for fall/winter.

I made this for my mother for her birthday and none of it came home with me! It’s delicious warmed with ice cream too, but I personally like it alone or with coco of some flavor.

Twisted Sweet Bread


For Bread

1 1/2 cups warm water

2 ¼ tablespoon packet active dry yeast

3 tablespoons brown sugar

3 tablespoons unsalted butter, softened

3 3/4-4 1/2 cups all-purpose flour, divided

3/4 teaspoon kosher salt

For Filling

3 tablespoons granulated sugar

2 tablespoons ground brown sugar

1 tablespoon butter, melted

¾ strawberry jam (or jam of choice)

For Glaze:

1 Tbs. milk.  Or whipping cream.

1 tsp Almond extract

About 1 Cup powdered Sugar

½ Cup Pecans


Place the warm water in a large bowl and sprinkle the yeast on top.  Set aside for 5 minutes to allow the yeast to poof.

Add the brown sugar and butter.  Blend in 2 cups of the flour and the salt until moistened.  Beat on medium speed for 3 minutes.

Stir in an additional 1 1/4 to 1 3/4 cups flour, until dough pulls away cleanly from the sides of the bowl.  Knead on floured surface, adding 1/2 to 3/4 cup additional flour, until dough is smooth and elastic, about 10 minutes. Place dough in large greased bowl. Cover loosely with plastic wrap/towel. Let rise in warm place until doubled in size, 30 to 45 minutes.

Lightly coat circular pan with butter.  Stir the granulated sugar and brown sugar together in a small bowl.  Punch down the dough and roll it into a rectangle, about 9 inches on the short side and 1/4 inch thick.  Spread with a thin layer of filling, and top with the melted butter and sugar mixture.  Starting at the short side, roll into a log, pinch the ends to make sure the filling does escape and being twisting it carefully and then place into the circle pan, spiraling inward. Cover loosely with plastic wrap/towel. Let rise in warm place until doubled in size, 30 to 45 minutes.

Preheat the oven to 350°F.  Uncover dough and if you want it shiny, whip an egg white for a basic egg wash over the dough.  Bake 40 to 45 minutes or until loaf sounds hollow when lightly tapped.

Whisk glaze ingredients together and drizzle over top and then sprinkle with pecans. Cool completely before slicing.



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