Raspberry Filled Coffee Cake Heart
Celebrate Mother's Day or Valentine's Day with this sweet pink treat!
Prep: 40 min | Rise: 1 1/2 hr | Bake: 30 min | Yield 12 servings
Ingredients
Dough
- 1 envelope Fleischmann's® Active Dry Yeast
- 1 cup warm water (100 degrees to 110 degrees F)
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon freshly grated lemon peel
- 3 1/4 to 3 3/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup nonfat dry milk
- 1-1/2 teaspoons salt
- 1/4 cup butter, softened
Filling
- 1/4 cup granulated sugar
- 1 tablespoon Argo® Corn Starch
- 1 cup fresh or frozen raspberries
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon peel
Glaze
- 1/2 cup raspberries, crushed through a sieve to remove seeds
- 1 cup powdered sugar
Instructions
- Combine yeast and warm water in a large bowl and let stand for 5 minutes.
- Add sugar, egg and lemon peel; mix well.
- Add 1 cup all-purpose flour, whole wheat flour and dry milk and beat well.
- Mix in salt and butter.
- Gradually stir in remaining flour to make a soft dough.
- Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
- Place in a greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place until doubled, about 1 hour.
- Mix filling ingredients together in saucepan and cook over medium heat, stirring constantly until thickened. Cool.
- Punch down dough and roll out into a large rectangle, about 30 x 8 inches. Spoon filling down center of dough, about 2 1/2 inches wide. Cut 1 inch wide strips on each side of the dough (up to the filling) using a sharp knife. Fold side strips alternately over filling to form a “braid”. Form dough braid in a heart shape or a circle on a large greased baking sheet.
- Let rise until doubled, about 30 to 40 minutes.
- Bake at 350 degrees F for about 30 minutes, until golden brown.
- Cool for at least 30 minutes.
- Combine glaze ingredients and drizzle over coffee cake.
Attribution
Recipe and photo used with permission from: Fleischmann's Yeast
