Raspberry Swirl Bread from Do-It-All Dough
This recipe is for raspberry swirl bread that starts with Bake From Scratch magazine's Do-It-All dough. The dough is so versatile—you can use it for everything from deep dish pizza to cinnamon rolls.
Ingredients
Dough
- Do-It-All Dough ingredients and instructions here
- 1/2 tsp ground cardamom
- zest of 1/2 orange or whole clementine
Filling
- 2/3 cup raspberry preserves any flavor preserves, jam or Nutella will work great!
Topping
- 2 tbsp sugar
Instructions
- Start with Do-it-all Dough from Bake from Scratch. I made it with Bob's Red Mill Unbleached All-Purpose Flour. Add 1/2 teaspoon ground cardamom and the zest of 1/2 orange or whole clementine to the mixture with the butter.
- If your kitchen is chilly, like mine is in January, cover the bowl and set it in the oven with nothing but the light on and it will act as a proofing box.
- Once the dough is doubled in size, turn it out onto the work surface and roll it to a 20x15-inch rectangle. Spread the preserves evenly over the whole surface.
- Roll the dough into a log, starting at the long end.
- Cut down the center of the log with a bench scraper or knife.
- Start at the top of the divided log and twist the two pieces together, always keeping the cut side up.
- Curl the twisted dough into a spiral, then place it into a parchment-lined 8-inch baking pan. Allow the dough to rise for 90 minutes.
- Preheat oven to 350°F with rack in the bottom 1/3. Just before baking, sprinkle with sugar. Bake for 45-50 minutes. The top will be golden brown and the center will feel set when you poke with your fingers.
- Cool to room temperature before slicing.
