A wonderful sweet bread made with sweet raspberry filling and a vanilla almond glaze.
Raspberry Almond Twists
Also seen on A Handful of Everything
Ingredients4 cups all-purpose flour
2 1/2 cups bread flour
1 1/3 tablespoons active dry yeast
3/4 cup Sugar
1 1/2 teaspoons kosher salt
1 3/4 cups milk
1/4 cup butter
3 eggs ( lightly beaten )
DirectionsIn a large mixing bowl or Kitchen Aid combine 2 cups all purpose flour, yeast, sugar, and salt. In a small saucepan heat milk and butter until 120 F. The butter should just be completely melted. Gradually add the liquid to the flour mixture and beat on medium speed for 1 minute.
Add eggs and beat the mixture for 3 minutes on medium speed. Add the remaining 2 cups of all purpose flour and mix until incorporated. Then 1/2 cup at a time add enough of the remaining bread flour to make a soft dough. Knead on low (2) for 4 minutes until the dough is smooth and elastic. Grease a large glass or plastic bowl with shortening form the dough into a ball, cover with a cloth and allow to rise for 1 hour.
Divide the dough into 2 equal portions. Lightly dust your work surface with flour and roll 1 of the dough pieces into a 12" square. Spread about 1/2 of the filling over half of the dough, leaving a 1/2" border around it's perimeter. Fold the top half of the square down over the filling and press the edges to seal. Using a pizza cutter, cut into 1" strips. Twist the strips and place on a baking sheet that is sprayed with non-stick cooking spray or lined with parchment paper. Repeat with the other piece of dough. Cover and let the twists rise until double. About an hour. Meanwhile Preheat oven to 350 F. Bake for 15 to 20 minutes. Remove to a cooling rack.
Makes 24 Twists.
FrostingPowdered Sugar 1 tablespoons milk
Vanilla extract 1/4 teaspoon almond extract
To make the frosting. Combine the powdered sugar and extracts. Add 1 Tbsp of the milk and stir. Add more milk a tsp at a time until you reach your desired consistency. After the twists have cooled about 15 minutes. Drizzle the frosting over the top and let set.
Raspberry FillingSugar 1 1/2 tablespoons cornstarch
2 1/2 tablespoons water
1 1/2 tablespoons jello ( Raspberry jello powder )
Lemon juice 1 cup raspberries ( fresh or frozen )
To make the filling combine the sugar and cornstarch in a heavy bottom saucepan. Add the water and stir until the sugar is dissolved. Over medium-medium high heat stir the mixture with a whisk until it is thick and transparent. Remove from the burner. Add the jello powder, stir and return to the burner. Allow to bubble for a full minute. Then remove the pan from the stove, and turn off the burner. Add the lemon juice. Stir. Then add the berries. If you use frozen the filling will be ready to use immediately. If using fresh berries allow the filling to cool completely before use.
24From A Handful of Everything
Adapted from http://ahandfulofeverything.blogspot.com