Raspberry Snowflake Pull Apart Breakfast
Raspberry Snowflake Pull Apart Makes for a Great Breakfast
This pretty looking breakfast treat just makes anyones morning! Does it take time? YES! Making fresh raspberry jam and making the dough all pretty much by hand does take some work. But, it is SO worth it! I promise you! Our family loved it! Plus, it’s pretty…keep telling yourself that when you make it!
1 ¼ cups of warm water
2 ¼ teaspoons of active dry yeast
1 teaspoon of ground cardamom
1 teaspoon ground cinnamon
4 ½ to 5 cups of all purpose flour
1 large egg plus 3 large egg yolks
3 tablespoons of honey
3 tablespoons of vegetable oil
Filling and Glaze:
¾ cups of chucky raspberry jam
½ teaspoons of ground cardamom
1 large egg yolk
4 to 5 tablespoons of almond milk
¾ cups of confectioners’ sugar
½ teaspoons of lemon juice
For the dough: Stir together the water, yeast, and granulated sugar in a pouted measuring cup. Let it sit until the yeast is foamy, about 5 minutes.
Combine the salt, cardamom and 3 ½ cups of flour in the bowl of a stand mixer fitted wit the paddle attachment and mix briefly on low speed to combine.
Beat together the 1 egg, 3 yolks, honey, and oil into a medium bowl. Stir in the yeast mixture, mixing in low speed until combined. Add 1 more cup of flour and mix on medium speed to make a sticky dough that comes together in a loose mass around the paddle.
Switch to the dough hook and knead on medium speed to make a smooth but still somewhat sticky dough that clears the sides of the bowl, adding up to ½ cups of more flour if necessary, about 4 minutes.
Dump the dough onto a floured work surface and knead by hand a few times to make a smooth ball. Oil a large bowl and turn the dough ball in the oil to coat it.
Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
For filling and glaze: Meanwhile, stir together the jam and cardamom in a small bowl.
Shape the dough: When the dough has risen, punch it down and divide it into 4 equal pieces. Line an flat baking sheet with parchment paper.
Form the dough pieces into balls on a floured work surface. With a lightly floured rolling pin, roll one ball into a 10-inch circle and place on the prepared baking sheet.
Spread with a third of the filling, leaving a 1-inch border all around. Roll out another dough disc in the same manner and place on top of the first; top with the second third of the filling. Repeat wit a third dough disc and the remainng filling.
Roll out te remaining dough disc and place it on top of the last layer of filling.
Center the bottom of a small drinking glass (about 2 inches in diameter) in the middle of the dough to mark the center. At the 12 o=clock mark, cut through the dough with a very sharp knife from the edge of the glass to the edge of the dough circle, leaving the dough underneath of the glass uncut. Repeat at the 3 o’clock, 6 o’clock and 9 o’clock points on the circle to make 4 quarters. Cut through the middle of each quarter in the same manner to make 8 equal wedges. Cut through each wedge one more time in the same manner to make 16 wedges.
Remove the drinking glass. Lift the edges of 2 wedges that are next to each other and twist them away from each other twice, then pinch the ends tighter to reconnect them and make a pointed tip. Repeat with the remaining pairs of wedges. Cover the dough with oiled plastic wrap and let rise in a warm place until doubled in size, about 45 minutes.
Stir tighter the confectioners’ sugar, lemon juice and 2 tablespoons of milk in a small bowl, adding up to 1 tablespoon more of milk or confectioners’ sugar if needed so that the glaze is the correct consistency to slowly drizzle off the end of the spoon. Drizzle the glaze all over the bread and let harden, about 30 minutes. Serve warm or at room temperature.
So…yep it’s a lot of work…but your guests and family will adore you! Such a pretty way to start your morning!
I hope it turned out. Let me know if you tried it!
Love deeper, talk SWEETER with this tasty treat,