You are here

Yeasted Raspberry Coffee Cake

Using my extra rich Yeasted Sweet Dough recipe, I show you a trick I learned while baking for the Washington State Jewish Historical Society's Cookbook launch. A circle of dough is rolled into a jam-raisin-cinnamon-sugar bliss-filled crescent. Yum!
Ingredients
  Warm water 1⁄2 Cup (8 tbs)
  Yeast 2 Bag (2 kg) (2 packages not bags)
  Lukewarm soy milk 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Eggs 2 Medium
  Margarine 1⁄2 Cup (8 tbs)
  All purpose flour/Bread flour 4 1⁄2 Cup (72 tbs)
Directions

Recipe for Babka Dough:
Dissolve the yeast in the water. Let it rest and bubble for a while.

Add the milk, sugar, salt, eggs, margarine and half the flour. Mix by hand with a wooden spoon or beat with a hand mixer.

Add the remaining flour, a little at a time, to form a soft dough. It shouldn't be sticky but it shouldn't be too stiff.

Knead the dough with a dough hook or by hand until very smooth, about 10 minutes.

The dough will stretch without tearing when kneaded enough.

Grease a bowl, add the dough upside down, and turn to have oiled side up. Cover with a tea towel until double in bulk.

Shape into desired shape.

For Filling:
Using the dough made above, all you need is:

melted margarine
white and brown sugar
cinnamon
golden raisins
raspberry jam

Take the piece of dough and gently press it into a flattened circle, and with a rolling pin, go ahead and start rolling it out into about a 16" circle. No flour is needed on the work surface.

Then take the melted margarine, brushing it over the flattened dough, covering the entire surface. Next, take the white sugar, sprinkling it over the entire thing very liberally. Using your fingers to break apart the brown sugar, and sprinkle it the same way you did the white sugar. Then sprinkle it with cinnamon, generously, followed by golden raisins, approx about 1/2 cup. Finally, take the raspberry jam, dropping spoon-fulls of it about a 1/4 of the way up the dough.

Lift the edge with the jam away, and fold it up, rolling and tucking the dough, using a little bit of pressure so that you ensure you're getting a tight roll. Once it's rolled, grease a cookie sheet, and gently lift and place the roll on the greased sheet. Use an eggwash to brush over the top of the roll, and be sure to score it with a serrated knife before covering it with a towel for 45 minutes or so.

After resting for 45 minutes, the roll will be ready to bake. Bake it for 20 minutes at 350 degrees. Enjoy!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Jewish
Course: 
Breakfast
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Restriction: 
Kosher, High Fiber, High Protein
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
1

Rate It

Your rating: None
4.65
Average: 4.7 (2 votes)