This amazing Gingersnap recipe required a couple more steps than some, but it was so worth it! Our family absolutely loves them!
160 g milk
42 g unsalted butter, divided
1 large egg
100 g bubbly, active starter
24 g sugar
300 g all-purpose flour (I used King Arthur)
3 g fine sea salt
oil, for coating
20 g crushed gingersnap cookies
1 g cinnamon
small handful of chocolate chips, chopped, or mini chocolate chips
powdered sugar, for dusting
handful of raspberries
Make the dough:
Warm the milk and 28 g of butter in a small saucepan or in a microwave. Cool slightly before using.
Add the egg, starter, and sugar to the bowl of a stand mixer (I did not use a stand mixer but mixed by hand). Mix to combine using the paddle attachment. With the machine running, slowly pour in the warm milk mixture. Add the flour and salt, and continue mixing until a rough dough forms, about 1 minute. Scrape down the sides of the bowl as needed. Cover with a damp towel and rest for 30 minutes.
Meanwhile, replenish your starter with fresh flour and water, and store according to preference.
After the dough has rested, switch to the dough hook and knead on medium-low speed, about 6-8 minutes. The dough should be soft and pull away from the sides of the bowl when ready. If the dough seems sticky at this point, add a sprinkle of flour to adjust the consistency.
Bulk Rise: Transfer the dough to a new, lightly oiled bowl. Cover with a damp towel and let rise at room temperature until double in size, about 8-10 hours at 70 degrees.
Assemble and Shape: Line a sheet pan with parchment paper or a nonstick silicone mat. Set aside.
Remover the dough onto a lightly oiled work surface to prevent sticking. Let rest for 5-10 minutes, to make it easier to roll. With a floured rolling pin, roll the dough into a large rectangle, about 15x10 in. Spread the raspberry jam over the dough using a small rubber spatula or the back of a spoon, leaving 1/2 in. border around the edges. Sprinkle the crushed gingersnap cookies, cinnamon, and chocolate chips over the jam.
Working with the short end of the dough, roll it into a tight log, ending up with the seam side down. Lift both ends and transfer to your lined sheet pan. The dough will stretch slightly. Cover the dough with a damp towel and chill until slightly firm, about 30 minutes to 1 hour or more.
Using a large serrated knife, halve the dough lengthwise to reveal the inside layers, keeping 1/2 in intact at the bottom. Starting at the bottom, crisscross the two halves with the layered sections facing up. Continue to overlap the dough until you have created a complete twist. Gently pinch and tuck the ends under to seal.
Melt the remaining 14 g of butter in a small saucepan or in the microwave.
Second Rise: Brush the surface and sides of the dough with melted butter. Cover and let rest until noticeably puffy, about 1 hour depending on temperature.
Preheat oven to 400 degrees.
Bake: Bake the dough on the center rack for 20-25 minutes. Reduce the heat to 350 degrees and bake for an additional 10-15 minutes. The twist will puff up beautifully and turn light golden brown when ready. Some of the filling will bubble and caramelize along the sides.
Once completely cool, dust with powdered sugar and top with raspberries. Cut into slices and enjoy!