Raspberry Almond Twists

Raspberry Almond Twists might be a good recipe to expand your hor d'oeuvre repertoire. This recipe serves 24 and costs 31 cents per serving. One portion of this dish contains around 5g of protein, 3g of fat, and a total of 212 calories. This recipe is liked by 27 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by ahandfulofeverything.blogspot.com. A mixture of water, vanilla, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns a not so outstanding spoonacular score of 25%. If you like this recipe, take a look at these similar recipes: Raspberry Pastry Twists, Raspberry Crescent Twists, and Cherry Almond Cheesecake Twists.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Cover and let the twists rise until double. About an hour. Meanwhile Preheat oven to 350 F. Bake for 15 to 20 minutes. Remove to a cooling rack.

To make the frosting. Combine the powdered sugar and extracts. Add 1 Tbsp of the milk and stir. Add more milk a tsp at a time until you reach your desired consistency.

After the twists have cooled about 15 minutes. Drizzle the frosting over the top and let set.

Twelve Loaves

What is baking this March in the TwelveLoaves kitchens? Holiday Breads!

#TwelveLoavesMarch: Holiday Bread. Bake a bread, yeast or quick bread, loaf or individual. This #TwelveLoaves is all about the incredible holiday breads featured in March. Do you have a favorite Easter or St. Patricks Day Bread? We would love to see it. Lets get baking!

Look at what our very talented#TwelveLoavesbakers have created this March!

Grammy's Italian Easter Breadby Dorothy atShockingly Delicious

Hot Cross Bunsby Holly atA Baker's House

American Irish Soda Breadby Renee atMagnolia Days

Hot Cross Bunsby Lora atCake Duchess

Pinca: Croatian Easter Breadby Sherron atSimply Gourmet

Jamaican Zucchini Spiced Bunby Lyn atThe Lovely Pantry

Plaited Easter Bread with Cream Cheese Fillingby Liz atThat Skinny Chick Can Bake

Greek Easter Breadby Alice atHip Foodie Mom

We would love to have you join our #TwelveLoaves group; its easy!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyones posts. Please make sure that your Bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of The Cake Duchess's Blog. It must be a bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this March, 2013 posted on your blog by March 31, 2013.

Would you like to bake along with us each month? Email: cakeduchess@aol.com.

Raspberry Almond Twists

Dough:

4 cups all purpose flour

2-2 1/2 cups bread flour

1 Tbsp+ 1 tsp Active Dry Yeast

3/4 cup sugar

1 1/2 tsp kosher salt

1 3/4 cup milk

1/4 cup butter

3 eggs, lightly beaten

Raspberry Filling:

6 Tbsp sugar

1 1/2 Tbsp cornstarch

1/2+ 2 Tbsp water

1 1/2 Tbsp Raspberry jello powder

1 1/2 tsp fresh lemon juice

1 cup frozen/fresh raspberries

Frosting:

1 cup powdered sugar

1-2 Tbsp milk

1/4 tsp vanilla

1/4 tsp almond extract

In a large mixing bowl or Kitchen Aid combine 2 cups all purpose flour, yeast, sugar, and salt. In a small saucepan heat milk and butter until 120 F. The butter should just be completely melted. Gradually add the liquid to the flour mixture and beat on medium speed for 1 minute.

Add eggs and beat the mixture for 3 minutes on medium speed. Add the remaining 2 cups of all purpose flour and mix until incorporated. Then 1/2 cup at a time add enough of the remaining bread flour to make a soft dough. Knead on low (2) for 4 minutes until the dough is smooth and elastic. Grease a large glass or plastic bowl with shorteningform the dough into a ball, cover with a clothand allow to rise for 1 hour.

To make the filling combine the sugar and cornstarch in a heavy bottom saucepan. Add the water and stir until the sugar is dissolved. Over medium-medium high heat stir the mixture with a whisk until it is thick and transparent. Remove from the burner. Add the jello powder, stir and return to the burner. Allow to bubble for a full minute. Then remove the pan from the stove, and turn off the burner. Add the lemon juice. Stir. Then add the berries. If you use frozen the filling will be ready to use immediately. If using fresh berries allow the filling to cool completely before use.

Divide the dough into 2 equal portions. Lightly dust your work surface with flour and roll 1 of the dough pieces into a 12" square. Spread about 1/2 of the filling over half of the dough, leaving a 1/2" border around it's perimeter. Fold the top half of the square down over the filling and press the edges to seal. Using a pizza cutter, cut into 1" strips. Twist the strips and place on a baking sheet that is sprayed with non-stick cooking spray or lined with parchment paper. Repeat with the other piece of dough. Cover and let the twists rise until double. About an hour. Meanwhile Preheat oven to 350 F. Bake for 15 to 20 minutes. Remove to a cooling rack.

To make the frosting. Combine the powdered sugar and extracts. Add 1 Tbsp of the milk and stir. Add more milk a tsp at a time until you reach your desired consistency. After the twists have cooled about 15 minutes. Drizzle the frosting over the top and let set.

Makes 24 Twists.

Adapted fromRaspberry Twists@ BreadWorld.com

Shared@Your Great Idea Link Party, Strutt Your Stuff, A Pinteresting Party, SayGDaySaturday, Sweet and Savory Saturdays, Linky Party, Sunday Showcase, Submarine Sunday, Manic Monday, Project 52, Craftastic Monday, Made by You Monday, Market Yourself Monday, Mad Skills Link Party, Link Party, An Oldie but a Goodie, Two Cup Tuesday, In and Out of the Kitchen, Tuesday Talent Show, Handmade Tuesdays, Totally Tasty Tuesdays, Get Your Craft On, All My Bloggy Friends, Take A Look Tuesday, Tell Me Tuesday, Wow Me Wednesday, Cast Party Wednesday, Lil Luna Link Party, Show and Share Wednesdays, Off the Hook Link Party, From Dream to Reality, Fluster's Creative Muster Party, Tasty Thursdays, Bloom Designs Link Party, Taste and Tell Thursdays, Pinterest Power Party,Riverton Housewives Round Up

 

Step by step:

1. Cover and let the twists rise until double. About an hour. Meanwhile Preheat oven to 350 F.

2. Bake for 15 to 20 minutes.

3. Remove to a cooling rack.To make the frosting.

4. Combine the powdered sugar and extracts.

5. Add 1 Tbsp of the milk and stir.

6. Add more milk a tsp at a time until you reach your desired consistency. After the twists have cooled about 15 minutes.

7. Drizzle the frosting over the top and let set.Twelve Loaves

8. What is baking this March in the Twelve

9. Loaves kitchens? Holiday Breads!#Twelve

10. Loaves

11. March: Holiday Bread.

12. Bake a bread, yeast or quick bread, loaf or individual. This #Twelve

13. Lets get baking!Look at what our very talented#Twelve

14. Loavesbakers have created this March!Grammy's Italian Easter Breadby Dorothy atShockingly Delicious

15. Hot Cross Bunsby Holly atA

16. Baker's House

17. American Irish Soda Breadby Renee atMagnolia Days

18. Hot Cross Bunsby Lora atCake Duchess

19. Pinca: Croatian Easter Breadby Sherron atSimply Gourmet

20. Jamaican Zucchini Spiced Bunby Lyn atThe Lovely Pantry

21. Plaited Easter Bread with Cream Cheese Fillingby Liz atThat Skinny Chick Can

22. Bake

23. Greek Easter Breadby Alice atHip Foodie MomWe would love to have you join our #Twelve

24. Loaves group; its easy!

25. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyones posts. Please make sure that your Bread is inspired by the theme!

26. Please link your post to the linky tool at the bottom of The Cake Duchess's Blog. It must be a bread baked to the Twelve Loaves theme.

27. Have your Twelve Loaves bread that you baked this March, 2013 posted on your blog by March 31, 2013.Would you like to bake along with us each month? Email: cakeduchess@aol.com.Raspberry Almond Twists

28. Dough:4 cups all purpose flour2-2 1/2 cups bread flour1 Tbsp+ 1 tsp Active Dry Yeast3/4 cup sugar1 1/2 tsp kosher salt1 3/4 cup milk1/4 cup butter3 eggs, lightly beaten

29. Raspberry Filling:6 Tbsp sugar1 1/2 Tbsp cornstarch1/2+ 2 Tbsp water1 1/2 Tbsp Raspberry jello powder1 1/2 tsp fresh lemon juice1 cup frozen/fresh raspberries

30. Frosting:1 cup powdered sugar1-2 Tbsp milk1/4 tsp vanilla1/4 tsp almond extract

31. In a large mixing bowl or Kitchen Aid combine 2 cups all purpose flour, yeast, sugar, and salt. In a small saucepan heat milk and butter until 120 F. The butter should just be completely melted. Gradually add the liquid to the flour mixture and beat on medium speed for 1 minute.

32. Add eggs and beat the mixture for 3 minutes on medium speed.

33. Add the remaining 2 cups of all purpose flour and mix until incorporated. Then 1/2 cup at a time add enough of the remaining bread flour to make a soft dough. Knead on low (

34. for 4 minutes until the dough is smooth and elastic. Grease a large glass or plastic bowl with shorteningform the dough into a ball, cover with a clothand allow to rise for 1 hour.To make the filling combine the sugar and cornstarch in a heavy bottom saucepan.

35. Add the water and stir until the sugar is dissolved. Over medium-medium high heat stir the mixture with a whisk until it is thick and transparent.

36. Remove from the burner.

37. Add the jello powder, stir and return to the burner. Allow to bubble for a full minute. Then remove the pan from the stove, and turn off the burner.

38. Add the lemon juice. Stir. Then add the berries. If you use frozen the filling will be ready to use immediately. If using fresh berries allow the filling to cool completely before use.Divide the dough into 2 equal portions. Lightly dust your work surface with flour and roll 1 of the dough pieces into a 12" square.

39. Spread about 1/2 of the filling over half of the dough, leaving a 1/2" border around it's perimeter. Fold the top half of the square down over the filling and press the edges to seal. Using a pizza cutter, cut into 1" strips. Twist the strips and place on a baking sheet that is sprayed with non-stick cooking spray or lined with parchment paper. Repeat with the other piece of dough. Cover and let the twists rise until double. About an hour. Meanwhile Preheat oven to 350 F.

40. Bake for 15 to 20 minutes.

41. Remove to a cooling rack.To make the frosting.

42. Combine the powdered sugar and extracts.

43. Add 1 Tbsp of the milk and stir.

44. Add more milk a tsp at a time until you reach your desired consistency. After the twists have cooled about 15 minutes.

45. Drizzle the frosting over the top and let set.Makes 24 Twists.Adapted from

46. Raspberry Twists@ Bread

47. World.com

48. Shared@Your Great Idea Link Party, Strutt Your Stuff, A Pinteresting Party, SayGDaySaturday, Sweet and Savory Saturdays, Linky Party, Sunday Showcase, Submarine Sunday, Manic Monday, Project 52, Craftastic Monday, Made by You Monday, Market Yourself Monday, Mad Skills Link Party, Link Party, An Oldie but a Goodie, Two Cup Tuesday, In and Out of the Kitchen, Tuesday Talent Show, Handmade Tuesdays, Totally Tasty Tuesdays, Get Your Craft On, All My Bloggy Friends, Take A Look Tuesday, Tell Me Tuesday, Wow Me Wednesday, Cast Party Wednesday, Lil Luna Link Party, Show and Share Wednesdays, Off the Hook Link Party, From Dream to Reality, Fluster's Creative Muster Party, Tasty Thursdays, Bloom Designs Link Party, Taste and Tell Thursdays, Pinterest Power Party,Riverton Housewives Round Up

Nutrition Information:

covered percent of daily need