1 cup  Milk, 

3 Egg Yolks
1 Egg White,
1/3 cup plus 1 tsp Sugar,
2 packages active Dry Yeast

1 tsp Vanilla Extract

1/2 tsp Almond Extract

1/2 tsp Salt
3 cups All-Purpose Flour
1/2 cup Butter, Chilled and cut into small pieces

1 cup Raspberry Jam
150 gm Canned Almond Paste, Coarsely Grated

Cooking Spray
1/2 to 3/4 cup sliced, chopped  Almonds
2 tsp Sugar, preferably coarse sugar, such as Turbinado

To make Dough. Take a small bowl. Combine Warm Milk, 1 tsp Sugar and Yeast. Let stand about 10 minutes or until bubbly. Combine remaining Sugar, Salt, Flour and Butter in food processor. Pulse until well blended. Add Egg Yolks, Yeast Mixture and Extracts. Process 20 to 30 seconds until thoroughly mixed and Dough forms a ball. Transfer to a medium bowl, cover tightly with plastic wrap, and refrigerate at least up to 2 days. Remove Dough from refrigerator about 90 minutes before serving. Spray a large baking sheet with Cooking Spray. Divide Dough and form into balls, using about two-thirds of Dough in one and one-third in the other. Roll out larger ball and shape into a 9-by-12-inch oval, a little thicker than a Pizza Crust. Transfer to baking sheet. Spread jam on dough to within 3/4-inch of its edges; sprinkle Grated Almond paste over Jam. Roll out second portion of Dough into a slightly smaller oval, and place on the first, covering the filling. Roll the edge of lower Dough up around the top Dough, pinching to seal filling. Slash a few decorative cuts in top. Cover with a clean cloth and let rise in a warm place until almost doubled, about 45 minutes. About 30 minutes into the rise, preheat oven to 350F. Bake about 15 minutes. Remove, brush top with Beaten Egg White and sprinkle with Almonds and Sugar; continue baking another 25 minutes or until Golden and fragrant and shiny on top. RASPBERRY BREAD is ready to serve. Serve, warm or hot.

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