Swirled with jam, this sweet beauty may look tricky, but it’s not. The best part is opening the oven to find this freshly baked star bread in all its glory. —Darlene Brenden, Salem, Oregon
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 1 package (1/4 ounce) active dry yeast 1/4 cup warm water (110° to 115°) 3/4 cup warm whole milk (110° to 115°) 1 large egg 1/4 cup butter, softened 1/4 cup sugar 1 teaspoon salt 3-1/4 to 3-3/4 cups all-purpose flour 3/4 cup seedless raspberry jam 2 tablespoons butter, melted
Instructions:
Dissolve yeast in warm water until foamy. In another bowl, combine milk, egg, butter, sugar and salt; add yeast mixture and 3 cups flour. Beat on medium speed until smooth, about 1 minute. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide into four portions. Roll one portion into a 12-in. circle. Place on a greased 14-in. pizza pan. Spread with one-third of the jam to within 1/2 in. from edge. Repeat twice, layering dough and jam, and ending with final portion of dough.
