Raspberry Twists

Coffee Cakes & Sweet Treats

Raspberry and almond are a classic combination in this attractive and delicious twist.





24 twists

Prep Time

30 minutes

Rise Time

60 minutes

Bake Time

15 to 20 minutes


  • 6 to 6-1/2 cups all-purpose flour
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise 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


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.