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Raspberry Easter Bread

Raspberry Easter Bread
Mark Boughton Photography / styling by Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/01/16568-coffee-cake.jpg?w=150
  • Yield: 12 servings
  • Prep: 40 mins
  • Cook: 45 mins

A food processor makes quick work of the dough for this lush, buttery bread. You can use natural peanut butter in place of the almond paste. Make the dough a day ahead and refrigerate.

Ingredients

Dough:
1cup 2 percent reduced-fat milk, scalded and cooled to lukewarm
1/3cup plus 1 teaspoon sugar, divided
2packages active dry yeast
1/2teaspoon salt
3cups all-purpose flour
1/2cup butter, chilled and cut into small pieces
3 egg yolks (reserve 1 white for glaze)
1teaspoon vanilla extract
1/2teaspoon almond extract
Filling:
1cup seedless raspberry jam or fruit-only jam
5ounces canned almond paste, coarsely grated
Glaze/Finish:
Cooking spray
1 egg white
1/2 to 3/4cup sliced, chopped or slivered almonds
2tablespoons sugar, preferably coarse sugar, such as turbinado

Instructions

  1. To make dough, combine warm milk, 1 teaspoon sugar and yeast in a small bowl. Let stand about 10 minutes or until bubbly.
  2. Meanwhile, combine remaining sugar, salt, flour and butter in food processor. Pulse until well blended. Add egg yolks, yeast mixture and extracts. Process 20 to 30 seconds until thoroughly mixed and dough forms a ball. Transfer to a medium bowl, cover tightly with plastic wrap, and refrigerate at least 4 hours or up to 2 days.
  3. Remove dough from refrigerator about 90 minutes before serving. Spray a large baking sheet with cooking spray. Divide dough and form into balls, using about two-thirds of dough in one and one-third in the other. Roll out larger ball and shape into a 9-by-12-inch oval, a little thicker than a pizza crust. Transfer to baking sheet.
  4. Spread jam on dough to within 3/4-inch of its edges; sprinkle grated almond paste over jam.
  5. Roll out second portion of dough into a slightly smaller oval, and place on the first, covering the filling. Roll the edge of lower dough up around the top dough, pinching to seal filling.
  6. Slash a few decorative cuts in top. Cover with a clean cloth and let rise in a warm place until almost doubled, about 45 minutes. About 30 minutes into the rise, preheat oven to 350F.
  7. Bake about 15 minutes. Remove, brush top with beaten egg white and sprinkle with almonds and sugar; continue baking another 25 minutes or until golden and fragrant and shiny on top. Serve, warm or hot.

Recipe by Crescent Dragonwagon.

Nutritional Info *per serving

  • Glycemic Load 14.69
  • Calories 400
  • Fat 15g
  • Saturated Fat 6g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 6g
  • Cholesterol 70mg
  • Sodium 190mg
  • Potassium 180mg
  • Carbohydrate 59g
  • Fiber 3g
  • Sugars 27g
  • Protein 8g
  • Trans Fat 0
  • Vitamin A 6%
  • Vitamin C 4%
  • Calcium 8%
  • Iron 10%
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