What do you think? Beautiful, right? I am so crazy about this pullapart bread for so many reasons, not just because it looks pretty. Not all bread that looks good taste good, but this twist bread is a winner in both area of presentation and taste. This is the kind of bread that I wouldn’t mind making over and over again. Every time I look at it, it made me happy and excited to share it with my friends. After all, something this good is meant for sharing.
This bread was inspired by my Ube Jam (Purple Yam Jam) post. In that post, I promised you guys that I am going to explore options on how we can further enjoy the smooth and addictive Purple Yam Jam. The 2nd best way for me is to use it in bread. I said 2nd best because in my opinion, the best way to have it is just to eat it on its own. Yes, you can actually enjoy it that way, and that is what makes it different from any other Jam. I used to eat spoonful and spoonful of this , and I still do until now. I have to warn you though, it is dangerously delicious. Once you start, you cannot stop.
The bread recipe for this one is very simple, all basic ingredients and few simple steps. The most difficult part is the kneading if you are doing it manually, but its all worth it, trust me. I used my stand mixer with the dough hook, you can also use bread machine using the dough setting, or you can kneed it manually which makes it extra especial, it gives you more bragging rights when you serve it.
The texture of the bread is on the heavy and dense side. Don’t worry, that is how it should be. This is the kind of texture that is perfect for filling in with this jam. Let’s get started!
- 1 batch Purple Yam Jam
- 3 1/2 cups all-purpose flour
- 2/3 cups lukewarm water (110F)
- 2/3 cups lukewarm milk (110F)
- 1/4 cup granulated white sugar
- 1/4 cup unsalted butter – melted and cooled
- 2 tsp fast active dry yeast ( I used Fleischmann’s brand)
- 1 1/2 tsp salt
- 1 egg for brushing (Add 1/2 tsp water to make egg wash) – optional
Note: This recipe can be done without a stand mixer. Mix all ingredients in a large bowl and using your hand, manually mix and knead the dough in a flat surface.
- Prepare Purple Yam Jam. This can be prepared ahead of time and stored in the fridge.
- In a stand mixer (using dough hook) or large mixing bowl, add flour, sugar, salt & active yeast. Mix until fully combined.
- Add milk and water. The liquid temperature should be between 110F – 115F. If you do not have a thermometer, microwave the liquid for 10-15 seconds. If you are using water from the fridge, microwave 15 – 20 seconds. Temperature is important to activate the yeast.
- Mix and knead the dough until combined (1-2 minutes).
- Gradually add melted butter, and continue kneading for another 25 minutes until the dough is not sticky anymore.
- Form into a ball and transfer to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).
- To help the dough rise well, I put it inside the oven which I pre-heated to 110F. Once it reached the 1120F, I stopped/canceled it. DO NOT forget to stop it, you only want the oven to warm up for the dough to rise, you do not want to dough to be baked. Some oven has a proofing setting, mine doesn’t, so this is my trick.
- Divide the Dough: To make 2 pieces of 7-inch each, divide the dough into 6 equal portions. I used a kitchen weighing scale, you can eye ball it if you do not have scale.
- Alternatively, If you want to make a bigger bread, divide the dough into 3 and shape it about 9 – 10″ inch each piece.
- Measure the Size: Shape each portion into 3 circles of enough to cut a 7 -” in circle. I used a small plate as a guide. You can also use bottom of a baking pan.
- First Layer: Lay the 1st piece and spread Purple Yam Jam on top. You can spread filling even out side the 7-inch circle, this way you can use the scrap to make another bread with filling already.
- Second Layer: Cover with the second piece, and spread Purple Yam Jam on top pressing it down slightly, pushing out any air bubbles.
- Third Layer: Cover with the last piece. At this step, you should have assembled all the 3 pieces of the dough.
- Divide: Set a small drinking glass in the center of bread dough circle and start by cutting the pastry in 4, starting at the edge of the glass and going outward. Then slice each quarter into 2. And then cut each eighth into 4. You should end up with about 8 twists. The larger your circle, the more twist you will have.
- Twist: Twist each strip gently, starting at the center and then working your way outward, giving the twist support the entire time, to avoid breakage. I gave each strip about 2 turns. Repeat with the remaining strips. Remove the glass and brush the entire thing with egg wash.
- Rest: Leave for 1 hour in a warm place before baking.
- Bake: Preheat the oven to 350F and bake for 35 – 40 minutes or until the top turns golden brown.
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