hi friends! i am super excited to share this festive gingerbread twist bread with you. it features stonewall kitchen's gingerbread butter as the filling, which tastes as christmas as it can get! the gingerbread butter is made with a combination of sweet & savoury (dairy-free) ingredients including three kinds of ginger. aside from using it as the filling of this twist bread, it can be used in recipes (muffins, cookies, etc.) or spread over toast. i have been a fan of stonewall kitchen for so many years, justin & i can't get enough of the jams, syrups + marinades, so i am beyond thrilled to be partnering with them this season to showcase their amazing products. the holiday jam is a favourite this time of year too!
lastly, the base of this dough is a very simple yeast based egg bread. it is lightly sweetened & has a much richer texture then regular white bread (because of the addition of the eggs). you can find a flaked salt & chocolate version here. i prefer to double the batch, bake two loaves, slice it & freeze it. it heats up great in the toaster for a quick morning, as the filling bakes right into the dough twists.
p.s. head to instagram & enter to win a prize pack of stonewall kitchen goodies! this pack of treats will be a dream for the hostess this holiday season, so click here & enter away. good luck!
ingredients
- 1 teaspoon instant yeast
- 1/2 cup whole milk, warm to touch
- 2 tablespoons dark brown sugar, packed
- 2 large eggs, room temperature
- 3 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon fine salt
- 1 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 pinch ground black pepper
- stone wall kitchen's gingerbread butter, for filling
directions
- in the bowl of a stand mixer fitted with the dough hook attachment add the milk. sprinkle the yeast over the milk & let stand for 5 minutes to allow the yeast to activate.
- whisk in the sugar, eggs, butter & vanilla extract.
- in a separate large mixing bowl sift together the flour, salt, ginger, cinnamon, nutmeg, cloves & black pepper. turn the mixer onto low speed & add the flour mixture one cup at a time until incorporated. once incorporated, turn the mixer onto medium speed & knead dough for 5 minutes.
- shape dough into a ball & transfer to a lightly greased bowl. cover with a towel & let rest for two hours, until dough doubles in size.
- grease & line a loaf pan with parchment paper. on a lightly floured surface, roll out the dough to a 1/4 inch thick 10 x 12 inch rectangle.
- spread the gingerbread butter in an even layer on the dough, leaving a 1/2 inch border.
- roll the dough tightly into a cylinder (as if you were making cinnamon buns). pinch the ends closed to ensure no additional filling escapes.
- transfer to a baking sheet, cover with plastic wrap & place in the refrigerator to chill for 15 minutes.
- once dough has chilled, place back onto a lightly floured surface. with a sharp knife or kitchen sheers, slice the dough in half vertically.
- cinch the top ends together & carefully twist each strand with the cut sides facing upwards. cinch the bottom ends & transfer to prepared loaf pan tucking the cinched ends under.
- cover with a cloth & allow dough to rise for an additional 30 minutes. during this time, preheat your oven to 375 degrees.
- bake for 10 minutes, lower oven to 350 degrees & bake for an additional 30 minutes.
- cool slightly before removing from pan & slicing.
- enjoy fresh within 48 hours or slice + freeze for up to two weeks! slather with additional gingerbread butter if desired (tis the season, right?).
