Ingredients
Scale
- 4 cups all-purpose flour
- 2 ¼ tsp active dry yeast (1 packet)
- ½ cup granulated sugar
- 1 tsp salt
- 1 cup warm milk (110°F/43°C)
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup fresh raspberries, mashed
Instructions
- In a large mixing bowl, combine warm milk with sugar and yeast. Let sit until frothy, about 5 minutes.
- Gradually mix in flour and salt to form a soft dough. Knead on a floured surface for 8-10 minutes until smooth.
- Incorporate softened butter and eggs into the dough until fully blended.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
- Mash raspberries with sugar to create the filling.
- Roll out the risen dough into a rectangle; spread raspberry filling evenly, roll tightly into a log, and twist gently.
- Preheat oven to 350°F (175°C). Bake the loaf for 30-35 minutes or until golden brown.
Notes
- Substitute fresh raspberries with frozen ones if necessary.
- Experiment with other berries or add chocolate chips for variation.
- Ensure your ingredients are at room temperature for better mixing.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 190
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg