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,
Melanie
xo
Raspberry Bubble Loaf Bread
Ingredients
- 1 package 1/4 ounce active dry yeast
- 1/4 cup warm water about 110 degrees
- 1 cup warm milk about 110 degrees
- 1/4 cup plus 2 tablespoons sugar divided
- 1/2 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
- 1 1/2 teaspoons cornstarch
Instructions
- In a large bowl, dissolve yeast in warm water. Add the milk, 1/4 cup sugar, 1/4 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 1 1/4 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
I would die for free raspberries right now. I live in CA, but lately at the store they’ve been $5!!! At walmart they were $5 and black. Like, almost blackberries. Can I come live with you?
How about you come pick the berries and I’ll keep you company from a distance? Sound good? 🙂
I would saran wrap myself for some free raspberries! I used to go berry picking with my cousins when I was younger – those wild berries tasted so much better than the store bought ones!
But store bought or not, I bet they would taste amazing in this fun bubble loaf-this would be so much fun to pull apart!
Great idea Shashi! Saran wrap, haha. 🙂 Wild berries are terrific. I need to start sweet talking my family now for the near future of berries!
Berry picking is so much fun, but I always get some sort of itch afterwards. This bread would be completely worth it! Love the shot of the powdered sugar – you’ve got some ninja skills going on 😉 Bubble loaves are a family favorite because who doesn’t like getting to pick your own bread? (Guess its like picking your own berries … 🙂 )
It does look like a lot of fun to make! Can’t even tell you how much I love that you put preserves in the inside of each dough ball. You can never have enough fruitiness :). I will definitely give this deliciousness a try!!
Wild raspberries oh how I would love some. And I’d love this bread. Anything filled with raspberry is a winner in my book.
Mmmm, I could go for a slice of that right now! 🙂 Love the bright red swirls of raspberry, I can almost taste it through the screen!
They are not free here but we do have farms we can go berry picking for half the cost of the stores. I can’t wait until they are ready. This bread looks great!
Ugh, that poison ivy itch is horrible!! I usually get it in my own back yard…you’ve reminded me to get out my gardening gloves and actually put them on to do my weeding.
I’ve never thought of making a raspberry bubble roll, but it looks amazing!
This bread sounds delicious! Love that swirl of raspberry. Can you imagine how great of a french toast these leftovers would make? The picture of you sprinkling with powdered sugar is amazing Melanie!
at this point I’m a broken record with how much I love your bread recipes Mel, they all looks so home-y and delicious!
This is fabulous! Thanks for linking up What’s Cookin’ Wednesday!
This bread looks incredible, Melanie! That raspberry glaze looks absolutely divine. 🙂