This Cherry Almond Twist is a sweet twisted bread made with a cherry almond filling and decorated with a creamy almond glaze, giving you an indulgent treat for brunch or dessert! Vegan, Nut-Free Option.Ingredients
Prep Time: 40 minutes
Cook Time: 50 minutes
Rest Time: 1 hour 30 minutes
Total Time: 3 hours
For the Dough:
- 1 stick 110g salted vegan butter, softened
- 1 cup + 2 tablespoons soy milk* warmed
- 4 cups all purpose flour
- 1/3 cup almond flour blanched
- 1/2 teaspoon ground cinnamon optional
- 1/4 cup granulated sugar
- 4 teaspoons instant yeast
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/3 cup Optional: dairy-free heavy whipping cream*
- Slivered almonds for garnish (optional)
For the Cherry Almond Butter:
- 12 ounces frozen cherries no need to thaw
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- juice of 1 lemon
- 1/2 teaspoon almond extract
- 4 tablespoons salted vegan butter* cold and cut into 1 tbsp pieces
- 1/2 cup raw unsalted almonds
- 1 teaspoon cornstarch
For the Almond Glaze:
- 1/2 cup powdered sugar
- 2-3 tablespoons heavy cream* or sub milk
- 1/2 teaspoon almond extract optional*
Instructions
Dough Part 1:
- Prep: Cut the butter into tablespoons and set aside to let soften. Warm the milk on the stove or in the microwave until it is lukewarm in temperature (just before it starts to steam). Set aside to let cool slightly.
- Dough: Add the flour, almond flour, sugar, yeast, and cinnamon to the bowl of a stand mixer. Whisk to combine, then sprinkle the salt on top. Add the warmed milk, vanilla, and lemon zest.
- Knead: Use a dough hook to knead the dough together over medium-low speed. Once most of the flour has been absorbed, begin to add the softened butter to the dough in 1 tablespoon increments. Wait until the dough has fully kneaded in the butter before adding the next tablespoon (it should take 45 to 60 seconds for each tbsp). Repeat with the remaining softened butter and continue to knead until the dough is smooth, stretchy, no longer sticks to the bowl, and passes the windowpane test. This step should take around 12 to 15 minutes in total.
- First Rise: Transfer the dough to a lightly oiled bowl (I like to use the wrapper from the butter). Cover with plastic wrap or a clean kitchen towel and let rest for 1 to 2 hours in a warm place, until the dough has doubled in size. You can also cover the dough and store it in the fridge overnight. Work on the filling during this first rise.
Filling:
- Simmer: Add the frozen cherries, sugar, lemon juice, vanilla extract, and almond extract to a medium sauté pan over medium heat. Bring to a simmer, then reduce the heat to low simmer for 10 minutes, stirring occasionally, until the liquid has reduced and the cherries have softened. Dissolve the cornstarch in 1 teaspoon of cold water and add to the cherries; simmer for an additional 1 to 2 minutes, until thickened. Transfer the cherry mixture to a large shallow dish and place it in the fridge to cool for at least 20 minutes.
- Combine: Add the whole almonds to a food processor and pulse until finely ground, then transfer the almonds to a plate. Add the cooled cherry mix to the food processor along with the cold butter; process for 3 to 5 minutes, until the butter is whipped and the cherries have broken down. The butter will not fully emulsify with the cherries, but should be in very small specks throughout the jam. Return the almonds to the food processor and pulse to combine. Set aside.
Dough Part 2:
- Prep: Grease a cast iron pan (or 10” springform pan) with butter or cooking spray.
- Roll the Dough: Dust a large, clean work surface with flour. Punch the dough down to knock the extra air out and transfer to the floured surface. Sprinkle the dough with flour, then roll the dough out into a thin rectangle that’s about 12×24” (30×60 cm). Use extra flour as needed on the dough and rolling pin to prevent sticking.
- Filling: Use an offset spatula to spread the cherry almond filling over the dough, leaving a 1” border on one of the long sides of the dough.
- Roll & Cut: Starting with the long side with filling, roll the dough tightly into roll. Pinch the ends of the dough and the filling-free end of the dough together to form a tight log. Rotate the dough so it is pinched-side down, then use a sharp knife to cut it in half lengthwise (see photos for more help).
- Shape: Turn the two halves cut-side up, then place one side over the other to form a “x” shape (it will be a little messy, but don’t worry!). Continue to twist the ends together on either side of the x, pinching the ends together. Starting from one in, roll the twist in on itself to form a spiral.
- Transfer: Carefully transfer the twist to the prepared cast iron pan – a quick hand and a bench scraper is helpful here! Cover with plastic wrap and let the dough rise one final until doubled, about 45 minutes. *Preheat the oven to 350F during this time
- Prep: Remove the plastic wrap from the dough. Optional: Drizzle the heavy cream evenly over the risen twist before baking in the oven – this will make the dough a little softer and more gooey (if you prefer more bread-like rolls, skip this step).
- Bake: Bake in the center rack of the oven for 25 minutes. Rotate the pan 180 degrees and gently tent it with foil to prevent burning; bake for an additional 15 to 20 minutes, until the dough is golden, but before the cherry filling starts to burn.
- Chill: Remove from the oven and place the pan on a wire rack; let cool at least 15 minutes.
- Almond Glaze: While the twist is resting, whisk the powdered sugar, milk or cream, and almond extract (if using) together in a small bowl until smooth and runny. Add more liquid in 1 tsp increments if necessary. Drizzle the glaze over the cooked twist and use a pastry brush to spread it evenly across the top of the twist.
- Serve & Store: Slice and enjoy immediately, or let cool completely before serving for a better dough structure. Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. You can also pre-slice any leftovers and store them in the freezer for up to 2 months.
Notes
- Heavy Cream: I used the Trader Joe’s Vegan Heavy Whipping Cream Alternative, but you could also use the Country Crock or Califia Farms Plant-Based Alternatives as well. If you can’t find vegan heavy cream near you, replace it with full fat coconut milk.
- Flour Substitutions: I have not tested this recipe with any flour substitutions at this time and would not recommend any.
- Nut-Free: Omit the almond extract and swap the almonds for pumpkin seeds (or omit altogether)
- Other Fruit: You can replace the cherries with equal parts of another fruit – blueberries, raspberries, or blackberries would all be delicious! This recipe was inspired by Red Currant Bakery’s Blackberry Twist, with tweaks made to make the dough more of a tender brioche-style (but vegan!) and my preferred fruity filling 🙂
Nutrition
Calories: 478kcal | Carbohydrates: 73g | Protein: 13g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 213mg | Potassium: 239mg | Fiber: 5g | Sugar: 20g | Vitamin A: 175IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 4mg