Raspberry Swirl Bread Recipe

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Raspberry Swirl Bread

Cindy Rapkin

By
@kikidoll

All I can say is yum. And any fruit filling will do.


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Comments:

Cook:

15 Min

Ingredients

1 Tbsp
active dry yeast
1/3 c
warm water (110-115 degrees)
1/2 c
sour cream (110-115 degrees)
1
egg
1/4 c
butter, melted
1/4 c
sugar
1 tsp
salt
2 1/4-2 1/ c
flour

FILLING

1 pkg
8 oz cream cheese, softened
1
egg
1/2 c
sugar
1 tsp
vanilla extract
1/8 tsp
salt
1/2 c
raspberry jam

GLAZE

1 1/4 c
confectioners sugar
1 tsp
vanilla extract
2 Tbsp
milk

Directions Step-By-Step

1
In a large bowl, dissolve yeast in warm water. Stir in sour cream, egg, butter, sugar and salt. Stir in enough flour to form a soft dough.
2
Turn onto a floured surface; knead 20 times or until smooth. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1 1/4 hours.
3
In mixing bowl, beat cream cheese, egg, sugar, vanilla and salt until smooth, set aside. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12in X 8in rectangle. Spread filling to within 1/2 inch of edges. Spoon jam lengthwise over half of filling. Roll up jelly roll style, starting with the long side with the jam. Pinch seams to seal; make sure your seams are sealed well or filling will leak out. Tuck ends under.
4
Place loaves seam side down on a greased baking sheet. With a sharp knife, cut shallow slashes across the top of each. Cover and let rise until doubled, about 30 minutes.
5
Bake at 375 degrees for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Combine glaze ingredients; drizzle over warm bread.

About this Recipe

Course/Dish: Sweet Breads