Soft sweet dough that is swirled with raspberry jam for a delicious bread.
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1/2 cup warm (105°F to 115°F) milk
1/3 cup warm (105°F to 115°F) water
1 (14-ounce) package active dry yeast
3 to 3 1/2 cups all-purpose flour
1/4 cup sugar
1/4 cup Land O Lakes® Butter, melted
1 large Land O Lakes® Egg
1 1/8 teaspoons salt
2 tablespoons seedless raspberry jam
3/4 cup powdered sugar
1 to 2 tablespoons orange juice
1 teaspoon freshly grated orange zest, if desired
Combine warm milk and water in bowl; add yeast. Stir to dissolve. Stir in 2 3/4 cups flour, sugar, butter, egg and 1 teaspoon salt until soft dough forms.
Turn dough out onto lightly floured surface. Knead dough, adding additional flour 1 tablespoon at a time, if necessary, 5-10 minutes or until dough is smooth. Place dough into greased bowl; turn greased-side up. Cover; let rise 45-60 minutes or until double in size.
Knead dough 30 seconds on lightly floured surface. Cover; let rest 10 minutes.
Roll dough into 15x10-inch rectangle. Combine jam and 1/8 teaspoon salt in bowl. Spread dough with jam mixture to within 1/2 inch of edge. Roll up, beginning with 15-inch side. Place onto large greased baking sheet. Form into circle; pinch ends to seal. Cut 3/4 the way through dough every 1 1/2 inches on outside edge with kitchen shears or serrated knife. Twist each section of dough, turning it on side to form ring. Cover; let rise 30-45 minutes or until double in size.
Heat oven to 350°F.
Bake 20-30 minutes or until golden brown. Remove from pan; cool completely on cooling rack.
Combine powdered sugar, 1 tablespoon orange juice and orange zest, if desired, in bowl. Add enough additional orange juice for desired glazing consistency. Drizzle over cooled bread.