Strawberry Heart Bread
Strawberry Heart Bread is a stunning pastry made with soft dough, a creamy strawberry filling, and a beautifully twisted heart design!
Servings: 10 people
Calories: 399kcal
Ingredients
Dough
- ⅔ cup (163 g) whole milk, warmed in the microwave for about 30 seconds
- 5 tablespoons granulated sugar, divided
- 1 envelopes (2 ¼ teaspoons) active dry yeast
- 2 large eggs, room temperature, beaten
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 2 cups (250 g) all-purpose flour
- 1 cup (127 g) bread flour
- 1 teaspoon kosher salt
Filling
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- ¼ cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (128 g) strawberry preserves
- 1 cup (166 g) strawberries, finely diced
Topping
- confectioners' sugar, for dusting
Instructions
Dough
- To the bowl of a stand mixer with the dough hook attachment, add the warm milk, 1 tablespoon of sugar, and yeast. Mix together and let sit for about 5 minutes, until the yeast becomes foamy.
- Add eggs, butter, the remaining 4 tablespoons of sugar, all-purpose flour, bread flour, and salt. Mix on low speed until combined. Continue kneading on medium speed for about 5 minutes, until the dough is smooth.
- Spray a medium bowl with nonstick cooking spray. Place the dough in the bowl, turning it to grease all sides. Cover the bowl and let the dough rise in a warm place for 1-2 hours, until it has doubled in size.
- Line a large baking sheet with parchment paper. Set aside.
- Once the dough has doubled, transfer it to a floured work surface and divide it into 2 equal portions.
- Roll each portion into a 10-inch circle. Using a pre-cut heart-shaped template (made from parchment paper or cardboard) as a guide, gently shape each circle of dough into a heart by stretching and pinching the edges as needed.
- Transfer one of the heart-shaped dough pieces to the lined baking sheet, leaving the other on the work surface for assembly.
Filling
- In a medium bowl, beat the cream cheese, butter, and sugar together using a hand mixer until smooth and creamy. Mix in the vanilla extract.
- Spread the mixture evenly over the heart-shaped dough on the pan, covering the entire surface.
- Top with an even layer of strawberry preserves.
- Sprinkle diced strawberries on top.
Assembly
- Carefully place the second dough heart on top of the first, aligning the edges. Place a small circular cookie cutter (or a mason jar lid) in the center of the heart to act as a guide, ensuring you don’t cut through the middle.
- Using a sharp knife, make the first guiding cut from the edge of the cookie cutter down to the bottom point of the heart. Then, make one additional cut on each side of the first cut, creating two complete strips at the bottom point of the heart.
- Twist each of the two bottom strips in opposite directions (one clockwise, the other counterclockwise). Then, pinch them together at the bottom point to secure the heart’s shape.
- From there, continue making 1-inch-wide cuts along the right side of the heart, starting from the cookie cutter and moving outward. Twist each strip 1 ½–2 full turns in the same direction (clockwise).
- Next, repeat the process on the left side of the heart, making 1-inch-wide cuts and twisting the strips 1 ½-2 full turns in the opposite direction (counterclockwise).
- Cover the twisted heart, and let it rise for 60 minutes.
- After the dough has risen, gently adjust the strips as needed to maintain the heart shape. Smooth any uneven edges for a clean finish.
Bake
- Preheat oven to 325°F.
- Bake for 20–30 minutes, or until golden brown.
- Let the heart-shaped strawberry twist cool slightly before dusting with confectioners' sugar.
Video
Nutrition
Serving: 1portion | Calories: 399kcal