Raspberry Almond Star Bread
 
 
Author:
Recipe type: Dessert
Cuisine: Bread
Ingredients
  • 2 pounds of your favorite brioche bread or enriched dough recipe
  • All-purpose flour, for dusting
  • 1 cup raspberry jam
  • 1 container fresh raspberries
  • Egg wash (1 egg beaten with 1 Tbsp water), for brushing the dough
  • Decorating sugar, for sprinkling on loaf (can use raw cane sugar)
½ cup almond cream
  • 4 Tbsp unsalted butter, at room temperature
  • ½ cup almond paste/marzipan (you can purchase this or make it yourself - see note below)
  • ¼ cup all-purpose flour
  • 1 large egg
  • ¼ teaspoon almond extract
Instructions
  1. Make the almond cream: cream together all the almond cream ingredients in a food processor until smooth and well combined. Set aside.
  2. Take your dough and divide into 4 equal pieces. Dust with flour and quickly shape the pieces into balls.
  3. Roll the dough balls into 4, 10-inch rounds. Add more flour as you roll to prevent sticking.
  4. Place one of the dough rounds on a piece of parchment paper. Top with one-third of the almond cream, one-third of the raspberry jam, and one-third of the fresh raspberries. Repeat with next two layers of dough and filling ingredients. Top with the final layer of dough.
  5. Place a 2½-inch biscuit cutter (or anything that size and round) in the center of the dough (no need to push down as it's being used as a guide). Use a knife or bench scraper to cut the circle into 16 equal sections, leaving the biscuit cutter in place so you don't slice all the way through to the center.
  6. Twist 2 sections away from each other in two rotations, then pinch the two sections together to form a point. Repeat with remaining sections until you have 8 points.
  7. Cover loosely with plastic wrap and rest at room temperature for 90 minutes.
  8. Preheat your oven to 375 degrees F, with a rack placed in the center of the oven.
  9. Transfer the star and its parchment paper to a baking sheet. Brush the exposed dough with egg wash and sprinkle the center of the star with the sugar.
  10. Bake for 25 to 30 minutes until golden brown and set, and the filling is bubbly and hot.
  11. Allow to cool on a rack before serving.
Notes
Almond paste (otherwise known as marzipan) can be purchased; however, it's also incredibly easy to make. Simply combine 1½ cups very finely ground blanched almond meal/flour, 1½ cups powdered sugar, 2 teaspoons pure almond extract, 1 teaspoon quality food grade rose water and 1 egg white in a food processor and blend until a thick dough is formed. Turn the dough out onto a work surface and knead a few times. Form into a log, wrap it up in plastic wrap and refrigerate. It will keep a least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe. Makes about 12 ounces.

Adapted slightly from Holiday and Celebration Bread in Five Minutes a Day
Recipe by Big Sky, Little Kitchen at https://www.bigskylittlekitchen.com/raspberry-almond-star-bread/