Description
Sweet pastry dough, raspberries and a powdered sugar glaze combine to make a melt-in-your-mouth treat.
Ingredients
Scale
- 1 cup (192g) sugar
- 1 tsp (5g) salt
- 6 3/4 tsp (41g) yeast (3 packages)
- 8–9 cups (795-894g) all-purpose flour
- 2 cups (473mL) milk
- 1 cup (230g) butter
- 2 eggs
- 1 egg yolk
- 1 tsp (5mL) water
Raspberry Filling
- 1 2/3 cups (250-300g) frozen or fresh raspberries
- 1–2 Tbsp (12-24g) sugar, to taste
- 1 Tbsp (15mL) water
- 1 tsp (2g) flour
Powdered Sugar Glaze
- 1 cup (130g) powdered sugar
- 1/2 tsp (3mL) vanilla
- 1 Tbsp milk or water (15mL), to consistency
Instructions
- Combine the sugar, salt, yeast and 2 cups (199g) flour in a large bowl.
- Heat the milk and the butter in a saucepan over low heat until the butter melts and the mixture is very warm.
- Gradually add the butter mixture to the dry ingredients, mixing them together at a low speed.
- Once combined, increase the speed to medium and mix for two minutes more.
- Add the eggs and 2 more cups (199g) flour.
- Beat the mixture for two minutes.
- Then stir in enough additional flour (roughly 4 cups (400g)) to make a soft dough.
- Turn the dough onto a lightly-floured surface and knead it for 10 minutes or until it is smooth and elastic.
- Form the dough into a ball.
- Place the dough ball in a large, greased bowl and then flip the dough over so that the greased side faces up.
- Cover the bowl and let the dough rise for one hour or until doubled.
- To prepare the raspberry filling, dissolve the flour in the water in a small saucepan.
- Stir in the sugar and then add the berries.
- Bring the mixture to a gentle bubbling simmer and let it simmer for 2-3 minutes, being careful not to let it boil vigorously, or until the berries cook down.
- Punch down the dough.
- Then divide the dough into four pieces, shaping each piece into a ball.
- Working with one ball at a time, roll it out on a lightly-floured surface into a 12 x 15-inch rectangle.
- Place the dough on a greased baking sheet.
- Spread the raspberry mixture in a 4-inch strip down the middle of the rectangle.
- On the sides of the berry mixture, cut the dough into 1-inch wide strips and fold them alternately across the berry center.
- Cover the pan with a towel and let the bread rise for one hour or until doubled.
- Repeat the process with the other three balls of dough or reserve the remaining dough for another use.
- Once the bread has doubled in size, mix 1 egg yolk with 1 tsp (5mL) water and brush the dough with the egg glaze.
- Bake the bread at 350 degrees for 20 minutes or until the top is light brown and glazed.
- Remove the bread from the oven.
- Mix the powdered sugar, vanilla and milk/water until it reaches your desired consistency and drizzle the powdered sugar glaze over the top.
- Serve the bread warm or let it cool completely and store it in a sealed container.
- Prep Time: 2 hours 20 mins
- Cook Time: 30 mins