Ingredients 1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110° to 115°) 1 cup warm milk (110° to 115°) 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 black raspberry preserves SYRUP: 1/3 cup corn syrup 2 tablespoons butter, melted 1/2 teaspoon vanilla extract Directions 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 and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch 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. Combine syrup ingredients; pour over warm bread. Cool for 5 minutes before inverting onto a serving plate. Yield: 1 loaf (16 wedges).
Posted on: Fri, 09 Jan 2015 06:28:07 +0000
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