Ingredients
Units Scale
- 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.