Description
This melt-in-your-mouth raspberry danish twist bread combines flaky and crispy, fluffy and soft, buttery and fruity. A generous drizzle of creamy vanilla icing seeps into every delicious pocket.
Ingredients
2 and 1/4 teaspoons Platinum Yeast from Red Star instant yeast* (1 standard packet)
3 Tablespoons granulated sugar
3/4 cup (180ml) whole milk
1/4 cup (4 Tablespoons; 56g) unsalted butter, softened to room temperature
2 large eggs
3 and 1/2 cups (438g) all-purpose flour (spooned & leveled), plus more as needed
1 teaspoon salt
3/4 cup (240g) raspberry preserves/jam
optional: 1/2 cup (80g) fresh or frozen raspberries
Vanilla Icing
1 cup (120g) confectioners’ sugar
3 Tablespoons (45ml) heavy cream (or half-and-half or milk)
1/4 teaspoon pure vanilla extract
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