Cardamom Raspberry Star Bread

Sweet, fruity, and deliciously aromatic, this pull-apart bread is made of buttery yeast dough, tart raspberry jam, and a touch of fragrant cardamom spice. Sure to impress your guests, it’s an elegant treat to enjoy with morning coffee or afternoon tea.

Recipe by: Vy Tran of @beyondsweetandsavory

Product Featured: Premier™ Countertop-Safe Bakeware

INGREDIENTS

Bread Dough:

• 1/2 cup whole milk
• 1 package instant yeast
• 1/2 cup, plus 1 tbsp sugar
• 3 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tsp cardamom
• 1 tsp vanilla extract
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 3/4 cup raspberry jam

Egg Wash:

• 1 egg, beaten

Garnish:

• Confectioners’ sugar, for dusting

INSTRUCTIONS

1. Pour milk in a small bowl and warm it in the microwave until lukewarm at 10-second intervals, checking temperature after each time. Make sure the max temperature is between 105 to 110 degrees F. Add 1 tbsp sugar and give it a quick stir before adding the yeast. Let mixture sit for 8 to 10 minutes, until foamy.
2. In a stand mixer fitted with the dough hook, combine flour, remaining sugar, salt, and cardamom, stir until combined.
3. Stir vanilla extract into yeast mixture. Add in the yeast mixture and the 2 eggs until the dough comes together in a soft mass, about 5 minutes.
4. Add the butter and beat until the dough is smooth and elastic, about 5 minutes, scraping down the sides of the bowl with a spatula as needed. Continue beating until the dough is smooth and stretchy, another 5 minutes.
5. Butter a clean bowl, form the dough into a ball, and roll it around in the bowl so all sides are buttered. Cover the bowl with a clean towel and let it rise in a warm, draft-free place until it puffs and rises, about 2 hours. Gently press the dough down with your hands, re-cover the bowl, and refrigerate overnight for the second proof.
6. Divide the dough into 4 equal pieces. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.
7. On a lightly floured work surface, roll the pieces of dough into a 10-inch circle and place them in between sheets of parchment paper.
8. Lay one circle of dough on a large baking sheet. Spread 1/4 cup of raspberry jam over the dough. Top with a second circle of dough.
9. Spread another layer of jam and repeat with a third piece, then finish with another layer of jame and the final circle of dough.
10. Place a 10-inch plate over the dough and use a sharp knife to cut off excess dough and make the circle even.
11. Place a 2-inch cup or bowl in the center of the dough circle as a guide. With a sharp knife or pastry wheel, make four even cuts, from the glass to the edge. Cut each of the 4 segments in half to make 8, then again to make 16 strands.
12. Remove the cup. Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with 8 pairs of strips.
13. Preheat the oven to 400 degrees F.
14. Brush the star with a thin coat of the beaten egg. Bake it for 25 minutes, until lightly golden brown.
15. Remove the bread from the oven and allow it to cool for 15 minutes before serving. Dust with confectioners' sugar and serve warm or at room temperature.
16. Store any leftover bread, well wrapped in plastic, at room temperature for several days. Freeze for longer storage. To reheat bread for serving, place it on a baking sheet and tent it loosely with aluminum foil. Place in a preheated 350 degrees F oven, and warm for about 15 minutes, or until it's as hot as you like.