Friday, March 29, 2013

Raspberry Almond Twists

I am always up for making homemade breads. But I also like to make them a little special. I saw a recipe that looked great and I wanted to try it. But I love the depth of flavor you get from using active dry yeast with more chances to rise your dough, and I don't often if ever used store bought filling. So this is what I came up with. My husband tore through these! I hope you like them too.

Raspberry Almond Twists

In 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.

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.

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.

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.

Twelve Loaves

What is baking this March in the TwelveLoaves kitchens? Holiday Breads!

#TwelveLoaves March: Holiday Bread. Bake a bread, yeast or quick bread, loaf or individual. This #TwelveLoaves is all about the incredible holiday breads featured in March. Do you have a favorite Easter or St. Patrick’s Day Bread? We would love to see it. Let’s get baking!

Look at what our very talented #TwelveLoaves bakers have created this March!

Grammy's Italian Easter Bread by Dorothy at Shockingly Delicious
Hot Cross Buns by Holly at A Baker's House
American Irish Soda Bread by Renee at Magnolia Days
Hot Cross Buns by Lora at Cake Duchess
Pinca: Croatian Easter Bread by Sherron at Simply Gourmet
Jamaican Zucchini Spiced Bun by Lyn at The Lovely Pantry
Plaited Easter Bread with Cream Cheese Filling by Liz at That Skinny Chick Can Bake
Greek Easter Bread by Alice at Hip Foodie Mom

We would love to have you join our #TwelveLoaves group; it’s easy!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your Bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of The Cake Duchess's Blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this March, 2013 posted on your blog by March 31, 2013.

Would you like to bake along with us each month? Email: cakeduchess@aol.com.

Raspberry Almond Twists

Dough:
4 cups all purpose flour
2-2 1/2 cups bread flour
1 Tbsp + 1 tsp Active Dry Yeast
3/4 cup sugar
1 1/2 tsp kosher salt
1 3/4 cup milk
1/4 cup butter
3 eggs, lightly beaten

Raspberry Filling:
6 Tbsp sugar
1 1/2 Tbsp cornstarch
1/2 + 2 Tbsp water
1 1/2 Tbsp Raspberry jello powder
1 1/2 tsp fresh lemon juice
1 cup frozen/fresh raspberries

Frosting:
1 cup powdered sugar
1-2 Tbsp milk
1/4 tsp vanilla
1/4 tsp almond extract

In 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.

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.

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.

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.

Makes 24 Twists.