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Raspberry twist

Cooking Time

45 mins

Serving Suggestion

30 people

Difficulty

How to make Raspberry twist

1

Make the dough as usual without the margarine

2

Sheet the dough, add the GOLD CUP® CROISSANT to the dough and fold 2 x 4

3

Sheet the dough to a thickness of 6 mm and cut in pieces of 12 x 6 cm

4

Then cut these pieces into 3 times 2 x 12 cm

5

Make a twist with the 3 pieces and roll it until you obtain a ball

6

Place the ball into a ring 8 cm in diameter

7

Prove for 90 minutes

8

Bake for 20 minutes at 170°C

9

Fill with raspberry jam

10

Finish with icing sugar

Notes & Variations

Replace the raspberry filling by any other kind of filling

Ingredients used

Vandemoortele Ingredients

Other Ingredients

1250 G FLOUR
575 G WATER
100 G YEAST
25 G SALT
100 G SUGAR
120 G EGGS
RASPBERRY JAM

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