A sweet bread laced with raspberry preserve. Bubbles up and serves a small crowd. Perfect for brunch or dessert. Topped with a gorgeous fresh raspberry glaze.
I know that I already expressed to you that I just adore berry season but I do. We’re starting to plan our calendar for summer for when school’s out. And do you know what’s the first on the list for the kids and me? Berry picking. We’re doing ém all. Cherries, strawberries, blueberries and raspberries.
Fortunately we can get some wild raspberries around these parts. For free of course. Well, free if you don’t mind losing your beautiful (or lack there of ) appearance. Last year I decided that poison ivy, oak or sumac (whichever one it is) was not going to get the best of me. I dressed head to toe and and went wild raspberry picking.
Well, guess what happened? I got it anyway. MISERABLE. Can anyone relate? I get the swelling, pussing and everything itchy. It honestly puts me in tears. Now, I was thanking God because I hadn’t gotten poison in about 7 years. And I was so happy. But I had been careful about everywhere I went.
But then I was stupid and went raspberry picking. Lesson learned!
And now as much as I like berries I don’t think I’ll be stupid enough to try the wild route any more. I leave that to the hubby and kids. So far none of them seem to get it like me.
But for all you lovely people who don’t get poison pick some wild ones for me. I’d so appreciate it!
This bread looks complicated but it really isn’t. All you need is a little patience. Divide the dough into about 32 balls. Roll each ball into a flat disc shape. Pile on about a teaspoon of raspberry jelly or preserves. Pinch dough shut. Place in greased Bundt or tube pan. Follow with 15 more. Brush with melted butter. Sprinkle with sugar. Repeat with remaining dough.
Now can you really tell me that it doesn’t look fun? It is! Trust me.
Have a beautiful day friends!
Til we meet and eat again,
- 1 package (1/4 ounce) active dry yeast
- ¼ cup warm water (about 110 degrees)
- 1 cup warm milk (about 110 degrees)
- ¼ cup plus 2 tablespoons sugar, divided
- ½ cup butter, melted, divided
- 1 egg
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1 jar (10 ounces) seedless raspberry preserves
- Raspberry Glaze:
- 6 oz raspberries, fresh or frozen (defrosted)
- 3 Tbsp sugar
- 1½ teaspoons cornstarch
- In a large bowl, dissolve yeast in warm water. Add the milk, ¼ cup sugar, ¼ cup butter, egg, salt and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth about 6-8 minutes. Place in a greased bowl. Turn once to grease bowl. Cover and let rise in a warm place until doubled, about 1¼ hours.
- Press dough down. Turn onto a lightly floured surface; divide into 32 pieces. Flatten each into a 3-in. disk. Place about 1 teaspoon of preserves on the center of each piece; bring edges together and seal.
- Place 16 dough balls in a greased 10-in. fluted tube pan. Brush with half of the remaining butter; sprinkle with 1 tablespoon sugar. Top with remaining balls, butter and sugar. Cover and let rise until doubled, about 35 minutes.
- Bake at 350° for 25-30 minutes or until golden brown.
- Place raspberries in a blender and blend until smooth. Run through a mesh strainer into a small saucepan to remove seeds. (optional) In saucepan whisk together the berries with sugar and cornstarch. Bring to a boil over medium-high heat and cook, stirring constantly, 1 to 2 minutes or until slightly thickened. Remove from heat and let cool.
- Spoon over bread.
Recipe adapted slightly from: Taste of Home
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