Another year has passed and I’ve yet again neglected this blog. However, I figured I can share at least one recipe here in 2018. (Nothing like waiting ’til the last minute, right?) But this Raspberry Almond Star Bread has got to be one of my most favorite recipes I’ve made this year. And it’s bread. And dessert. All rolled into one. Basically my two most favorite things ever.

In general, I think bread is about one of the prettiest things a person can make. But if you add almond cream and raspberries to that bread and then twist it up all pretty-like to resemble a beautiful star? Just watch me swoon in 3…2…1.

I originally posted a variation of this recipe on my instagram account as a brioche raspberry and almond braid, which resulted in folks asking if I’d share the recipe. So voila, here it is! Just with a slightly different look.

While there are a fair number of steps to this recipe, let me assure you, it’s most certainly not at all difficult, and it’s well worth each little step to make this luscious, beautiful thing a reality.

You’ll want to first start with your favorite brioche dough recipe (or any other favorite recipe you’ve got for enriched dough) and make sure to make 2 pounds of it. Also, whip up a batch of almond cream that you’ll be using as part of your filling. (Try not to scarf all of it down because, yes, it tastes amazing. And if you’re like me and go weak in the knees for marzipan, also known as almond paste, then this will be right up your alley.)

To get things going, divide your 2-pound piece of dough into four equal pieces and shape them into balls (you’ll likely want to dust them with a little flour to prevent stickiness).

Roll the dough balls into four rounds about 10 inches wide, and again, add more flour as you roll them out to prevent sticking.

Carefully place one of these dough rounds onto a piece of parchment paper. (You may need to re-roll the dough again once you transfer it to the parchment so it retains its 10-inch shape.) Top with one-third of your almond cream, raspberry jam, and fresh raspberries. As you add your fresh raspberries, flatten them and smoosh them out a bit so they blend into the dough a bit more and don’t stick up as giant bumps. Repeat with the next two layers of dough, almond cream, raspberry jam and raspberries. Top with the final layer of dough.

Place a 2 1/2-inch biscuit cutter (or any round object that size) in the center of the dough (no need to press it down – it’s just being used as a guide here). Use a knife or bench scraper to slice the circle into 16 equal sections, leaving that biscuit cutter in place so you don’t cut entirely into the center of the dough.

Now comes the most fun part about this! Time to make the star take shape! Twist two of the sections away from each other with two rotations, then pinch those sections together at their ends to form a point. Repeat with the remainder of the sections until you have eight points.

Let your newly-created star rest for 90 minutes at room temperature under a loose cover of plastic wrap. Preheat your oven to 375 degrees F, with a rack placed in the center of the oven.

Transfer the star (along with the parchment paper beneath it) onto a baking sheet. Brush the exposed dough with egg wash and sprinkle with decorating sugar in the center of the loaf. (You can also sprinkle with raw cane sugar if you don’t have decorating sugar.)

Get a little giddy because your house is going to smell amazing and you’re about to create the most beautiful piece of edible art. Pop that star into the oven and bake for 25 to 30 minutes until golden brown and set, and the filling is bubbly and hot.

Be very patient and allow your star to cool on a rack before serving. (It’s tempting to bite into this while it’s still hot from the oven, but you will burn your mouth on that hot filling! Patience, grasshoppers!)

Once cooled, indulge a little yourself, and be sure to share with others! This bread is best eaten right away as it loses a bit of its magic past baking day. (It’s still good, but not quite as incredible.)

Raspberry Almond Star Bread Recipe

Raspberry Almond Star Bread

 

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Author: Big Sky, Little Kitchen

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

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There’s something about bread that will always be magical to me. Taking just a few ingredients, letting some yeast do its thing, and then baking it to create something so delicious, so flavorful, so beautiful, so perfectly fragrant and homey – it’s magic, I swear.

Baking bread and its associated fragrance that wafts through my little kitchen will always remind me of the smell of home. Growing up my mom seemed to always be baking bread. I fondly remember moments when she’d let us know that the bread was done, still warm, and offer us a thick slab, topped with rich melted butter, the crust crackly and the inside tender and tasty. Is there anything better?

Why yes – there just might be…and it’s called homemade bread for really busy people. Well, maybe it’s not quite called that – this title, Easy Rustic Dutch Oven No-Knead Crusty Bread – might be more apt. But it’s SO ridiculously easy and quick I sometimes can’t get over my excitement when I put it all together and then reap its amazing rewards, without really having to put forth much effort. That’s just beyond great for someone who doesn’t particularly have a lot of extra time on their hands. (Don’t tell your friends about that, though.)

Part of the magic is that it takes just a few minutes to get all the ingredients together. (I like to do this late at night since I will forever be a night owl.) Then just wait overnight while all the yeast hang out, have a happy little party, and lift that dough up. (Try not to let it sit TOO long though, as the dough will deflate a little and not be quite as easy to work with.)

Wake up in the morning, get your dutch oven prepped and piping hot (I use my Le Creuset, which I consider one of THE best investments I’ve made in my kitchen gear – plus it’s so pretty!), toss the bread inside and bake! It’s really that incredible and that easy.

I prefer to place the dough on a sheet of parchment paper that I then transfer to the dutch oven and bake everything inside. The parchment will get little brown and brittle, but it’s so nice to not get your dutch oven overly dirty if you don’t have to. Just keep in mind that you shouldn’t  try to adjust the dough after you place it on the parchment or you might inadvertently incorporate the parchment into the dough, which just isn’t fun to deal with after everything’s baked. Just let the dough be once it’s on the parchment and you’ll be ok.

At this point let the bread bake in that hot, hot oven. Be prepared for the inevitable rumbling of your stomach as you inhale the glorious aroma.

Remove the lid after having baked a while (squeal a little bit at this magic you’re seeing), and allow the bread to finish baking and get nice and golden brown for another 15 minutes.

Remove the entire dutch oven from the oven, remove your beautiful bread, place on a rack, and admire your creation. Also, listen as the crust crackles – it’s a pretty cool sound.

And, if you’re like me, dive into that warm bread, cut yourself a slab, be liberal with the butter, and be sure to share this awesomeness with others. (This makes a great gift, wrapped in a pretty tea towel, and delivered piping hot.) You can also add some extra ingredients for a little additional flavor, too – think cranberries and orange zest, cheeses and herbs, etc. Have fun experimenting!

Easy Rustic Dutch Oven No-Knead Crusty Bread

 

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Prep time

5 mins

Cook time

45 mins

Total time

50 mins

 

Author: Big Sky, Little Kitchen
Recipe originally from Simply So Good

Makes: 1 loaf

Ingredients

• 3 cups unbleached, all purpose flour
• 1¾ teaspoons Kosher salt
• ½ teaspoon Instant or Rapid-rise yeast
• 1½ cups water

Instructions

1. In a large mixing bowl, whisk together the flour, salt and yeast. Add water to the dry ingredients and mix with a spatula until a shaggy mixture forms and any dry flour streaks no longer show.
2. Cover the bowl with plastic wrap or with a reusable silicone cover and set aside for 12 to 18 hours at room temperature. Overnight on a countertop is perfect.
3. When ready to bake, heat your oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot and lid for 30 minutes.
4. Meanwhile, pour the dough onto a heavily floured surface and gently shape into a ball by tucking in edges of the dough under and towards the center of the ball. You can either do this with your fingers or a spatula.
5. Transfer the dough to some parchment paper. Do not adjust the dough on the parchment after placing it. Cover dough with plastic wrap and let set while the pot is heating.
6. Remove hot pot from the oven and drop in the dough and parchment. Cover and return to oven for 30 minutes.
7. After 30 minutes remove the lid and bake an additional 15 to 20 minutes. Remove the bread from oven and place on a cooling rack to cool.

Notes

Simply So Good has a helpful and beautiful video illustrating the entire process - check it out!

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