Raspberry jam doughnut loaf (V)


This impressive-looking teatime treat is easier to put together than you’d think — it takes time rather than expertise

Serves 10 • Ready in 1 hour 15 mins, plus rising and chilling


  • 100g Co-op unsalted butter, cubed, plus extra for greasing
  • 100ml Co-op whole milk
  • 1 tsp vanilla extract
  • 350g strong white bread flour, plus extra for dusting
  • 50g Fairtrade caster sugar
  • 7g Co-op instant dried yeast
  • ½ tsp fine salt
  • 1 Co-op British free range egg, beaten
  • 200g Co-op Irresistible raspberry conserve
  • 70g pistachios, finely chopped
  • 4 tbsp Fairtrade icing sugar


  1. Grease and line a 900g loaf tin. Gently heat the milk and butter in a small pan until the butter has melted. Stir in the vanilla, take off the heat, then allow to cool slightly.
  2. In a large bowl, or stand mixer with a dough hook, mix together the flour, caster sugar, yeast and salt. Add the milk and butter mixture, with the egg, and form into a dough.
  3. Knead for 10-15 mins by hand, or 7 mins if using a stand mixer, until the dough is smooth, slightly sticky and elastic. Cover the bowl with cling film and leave to rise at room temperature for 45 mins to 1 hour until doubled in size.
  4. Flour your work surface and roll the dough to a rectangle roughly 45cm x 30cm. Spread the conserve all over it. Scatter over the pistachios, reserving 1 tbsp to garnish. Roll the dough up tightly from the longer side to form a sausage shape. Wrap the dough in greaseproof paper and leave in the fridge for 30 mins.
  5. Cut in half lengthways and turn each piece so the filling is facing upwards. Tightly pinch them together at one end, then twist like a braid. Lay the dough in the tin, gently shaping it in a zigzag. Cover loosely with cling film and leave in a warm place to rise for 30 mins.
  6. Preheat the oven to 180°C/fan 160°C/gas 4. Bake for 35-40 mins, covering loosely with foil for the last 15 mins, until risen and golden. Cool in the tin for 5 mins, then turn out onto a wire rack to cool completely.
  7. In a small bowl, mix together the icing sugar with 1½ tsp cold water until smooth. Drizzle over the top of the loaf, then scatter over the reserved pistachios.