Recipe Image

Raspberry Twists

  • Intermediate
  • 24 twists
  • 1 hr 10 min
Baking Success Or Baking Mess

Ingredients

6 to 6-1/2 cups all-purpose flour
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
3/4 cup sugar
1-1/2 teaspoons salt
1-1/2 cups milk
1/4 cup water
1/4 cup butter OR margarine
3 eggs
1 can (12 ounces) raspberry cake and pastry filling
Sliced almonds, toasted (optional)
Shredded coconut (optional)
Frosting
2 cups powdered sugar
3 to 4 tablespoons milk
1 teaspoon almond extract

Instructions

Combine 2 cups flour, undissolved yeast, sugar and salt in large mixing bowl. Heat milk, water and butter until very warm (120° to 130°F). Gradually add liquids to flour mixture and beat on medium speed of electric mixer for 1 minute. Add eggs and continue to beat on medium speed for 3 minutes. Add enough remaining flour to make a soft dough. Turn onto a floured surface and knead 8 to 10 minutes until smooth and elastic. Cover and let dough rest 10 minutes.


Divide dough into 2 equal portions. Roll each portion into a 12-inch square. Spread 1/2 of raspberry filling on half of each square. Fold top half of square over onto filling. Cut into 1-inch strips. Twist and place on greased baking sheet. Repeat with remaining dough. Cover and let rise until double, about 1 hour. Bake 15 to 20 minutes at 350°F. Cool 15 minutes on a wire rack and drizzle with frosting. Garnish with sliced almonds and shredded coconut, if desired.


For frosting, combine powdered sugar, milk and almond extract until smooth and of desired consistency.


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