Raspberry Twisted Buns

5 from 2 votes

These raspberry twisted buns are just perfect for a weekend's fun baking project. They are rich, tender and perfect with the raspberry jam in between the layers. Do try!

Prep Time40

Cook Time25

Proofing Time2

Total Time3 5

Servings: buns

Author: Bea & Marco

Ingredients

The Dough

2 ¼ cup bread flour (290 g), use scoop and level method
¼ cup powdered milk (30 g)
2 tablespoon honey (40 g)
1 teaspoon salt
1 large egg plus 1 large yolk, room temperature
1 tablespoon lemon zest
1 ½ teaspoon instant yeast (5 g)
⅓ cup warm water (80 ml)
⅓ cup unsalted butter (75 g), cubed, at room temperature

Others

some raspberry jam
some frozen raspberry
1 egg , for egg wash
1 tablespoon water , for egg wash
some pearl sugar

Instructions

The Dough

Add all the ingredients except for butter, into a standing mixer bowl. I use a KitchenAid. Using the dough attachment, mix to incorporate (speed 1) and then knead for 10 minutes (speed 2).
Lower the speed back 1 and add butter gradually, making sure it's properly mixed after each addition. Then knead for another 10 minutes.
Form dough into a ball and place into a greased bowl. Cover tightly (I use this re-usable silicon cover) and leave for the dough to rise until double its size, in a warm place.

Shaping The Buns

Place the risen dough on a lightly floured working top. Form into a log and cut it into 8 equal pieces. Cover them with a kitchen towel to prevent from drying.
Take a piece of dough and roll it using a rolling pin, into a more or less 5x8 inch (13x20 cm) rectangle. Spread around 1 teaspoon of raspberry jam on top, leaving the edges empty. Place some frozen raspberry pieces on top. Roll it lengthwise. Cut it lengthwise, not all the way to the end. Braid the 2 pieces of dough together, making sure the beautiful exposed layers of jam is on top.
Hold the braid on both ends and stretch it a bit. Bring both ends together, overlapping them and creating a hole in the middle. Bring one end into the hole and pinch it together with the other end at the bottom.
Place on a baking tray with a baking sheet. Repeat with the rest of the balls. Rest the dough for 30 minutes or until they puff up a bit. Paint them with some egg wash (egg with water, beaten), avoiding the jam part. Finally sprinkle with some pearl sugar.
Bake in a preheated oven at 350ºF (175ºC), conventional mode, using upper and lower heat, on the lower ⅔ rack, for 25 minutes or until golden brown and fully cooked. Remove from the oven and leave to cool on a rack. Enjoy!

Notes

Use spoon and level method when measuring the flour (for cup measurement)
Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
Refer to my post above for ingredients notes and tips

Nutrition