Another sweet yeast bread. It’s so relaxing to knead the dough and see it rise. You can find the recipe for the dough in my cinnamon star bread a few posts back. Here I filled it with vegan butter, sugar, lots of orange zest and almond paste. It’s like marzipan, but less sweet, coarser in texture and with at least 50% almonds. It’s often used in Swedish baking as a filling or ingredient.

To make a twist loaf, you roll the dough out to a rectangle and spread it with filling. Next, you roll it up like you would to make cinnamon rolls, and transfer it to an oven tray. Slice lengthwise through the roll. Nip the end together and twist the two strands around each other. Try to keep the cut side outwards. Bake at 225C for 20-25 min until golden.