With swirls of deep blue jam running through twists of golden dough, Twisted Bread With Blueberry Jam is an indulgent, buttery treat that’s great for celebrations or extra special breakfasts.
This is one of those bakes that looks really impressive but is actually fairly simple to achieve, with easy-to-find and affordable ingredients and a technique that even beginner bakers can master.
Served warm straight out of the oven and this tasty bake will be gone in a matter of minutes.
This bread uses a brioche style rich dough which uses more fat than that of a traditional loaf.
Adding in these extra fats ensures that you end up with a wonderfully soft and supple bread that’s perfect for tearing apart with your hands. To ensure that your rich dough is a success, there are a few key tips that you need to keep in mind.
Firstly, to make sure you get a good rise you will want a warm area where you can leave your dough to proof.
A good tip is to let your oven heat to 200 degrees and then turn it off – then you can put your covered dough in the oven to let it rise.
Second, you will want to make sure you punch down your dough after the first proof to redistribute the yeast cells, sugar and moisture.
This will give the dough more time to ferment and drastically improve the flavor.
Thanks to one of our loyal readers, Katie @seekthejoy2013 (instagram), we were gift jars of delicious blueberry Jam. Unfortunately, we do not have a link to share, but the information will be in our Instagram feed. Please follow Katie along with her husband AJ as they share beautiful pictures of their family and lifestyle.
The deep blue-purple color of blueberry jam is truly irresistible and makes for a beautiful bake.
Not only that, but its sweet flavor is the perfect complement to the rich and fluffy bread. To make your dough easier to twist, it’s good to just use a thin layer of jam to avoid it bursting out of the sides of your bread and making a mess (see picture 7 above).
If you like, you could also add in some fresh blueberries along with the jam for an extra burst of freshness.
How Do I Know When My Bread Is Done?
Your bake is done when it is a beautiful golden brown color all over.
However, if it starts to brown way before the recommended cooking time, you can tent your pan with aluminum foil to prevent the top from burning.
Can I Make Ahead Twisted Bread With Blueberry Jam?
The best way to make this recipe ahead is to get the dough through its first proof and punch it down.
After that you can wrap it up and keep it in the fridge for up to 2 days when you can carry on with the rest of the steps or you can freeze it for up to 3 months.
When you’re ready to bake you can let it thaw in the fridge overnight and then set it out at room temperature for around 30 minutes before completing the final steps of the recipe.
Frequently Asked Questions (FAQ)
Yeast is highly recommended to help the bread rise. You ca use other leavening methods, however, the ending result will not be the same.
Using bread flour will work with this recipe, however, it has a lot more gluten than all-purpose flour.
No. You can use any berry jam you’d like to make this bread.
Twisted Bread Recipe Tips
- Let the dough rise somewhere warm. Because yeast responds to warmth, it is best to let your dough rise in a warm place.
- Set the timer for the first rise based on your schedule. This bread turns out well after an initial rise. Allow the bread to rise for 1 least one hour for best result.
- Be kind and gentle to the dough. No need to overwork the dough. This is a brioche, no-knead bread. The ending result will be light and soft. Be gentle with the dough. Especially after the initial rise.
Soft and flavorful, this no-knead twisted bread is delicious on its own with a pat of butter. It is easily enjoyed for breakfast with coffee. Or, you may pair it with one of the following options below:
More Delicious Bread Recipes
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Twisted Bread With Blueberry Jam
- 1 package ¼ ounce active dry yeast
- ¼ cup warm water 110° to 115°
- ¾ cup warm 2% milk 110° to 115°
- 1 large egg room temperature
- ¼ cup butter softened
- ¼ cup sugar
- 1 teaspoon salt
- 3-¼ cups all-purpose flour
- ¾ cup seedless blueberry jam
- 2 tablespoons butter melted
- Confectioners’ sugar
- Dissolve yeast in warm water until foamy. In another bowl, combine milk, egg, butter, sugar and salt; add yeast mixture and 3 cups flour. Beat on medium speed until smooth with a dough hook, about 1 minute. Stir in enough remaining flour to form a soft dough.Continue to knead in the machine until smooth and elastic, about 6-8 minutes.Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll 1 portion into a 12-in. circle. Place on a greased 14-in. pizza pan lined with parchment paper.Spread with one-third of the blueberry jam to within ½ in. of edge. Repeat twice, layering dough and jam, and ending with final portion of dough.Place a 2-½-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife or pizza cutter, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst.
- Remove cutter; grasp 2 adjacent strips and rotate twice outward. Pinch ends together. Repeat with remaining strips.Cover and let rise until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 18-22 minutes. (Watch during final 5 minutes for any dripping.) Remove from oven; brush with melted butter, avoiding areas where jam is visible.
- Cool completely on a wire rack. Dust with confectioners' sugar.