While we’re on the subject of recipes from Taste of Home magazine, I’m sharing this recipe for a rolled sweet bread that I made a couple of weeks ago. I tore this recipe out of an issue of Taste of Home several years ago, but tried it for the first time this Christmas. It was fairly easy to do, looked very pretty, and passed the taste test, too.Bread
- 1 tablespoon active dry yeast
- 1/3 cup warm water (110° to 115°)
- 1/2 cup warm sour cream (110° to 115°)
- 1/4 cup butter, melted
- 1/4 cup sugar
- 1 teaspoon salt
- 1 egg
- 2-1/4 to 2-1/2 cups all-purpose flour
Filling
- 1 package (8 ounces) cream cheese, softened
- 1 egg
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup raspberry jam
Glaze
- 1-1/4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- In a large bowl, dissolve yeast in warm water. Stir in sour cream, butter, sugar, salt and egg. Stir in enough flour to form a soft dough.
- Turn onto a floured surface; knead 20 times or until smooth. (I do steps 1 and 2 with my stand mixer with dough hook, which makes bread making so easy.)
- Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
- While dough rises, mix filling: In a small mixing bowl, beat the cream cheese, egg, sugar, vanilla and salt until smooth; set aside.
- When dough is doubled, punch it down. Turn onto a lightly floured surface; divide in half.
- Roll each piece into a 12-in. x 8-in. rectangle.
- Spread filling to within 1/2 in. of edges. Spoon jam lengthwise over half of the filling.
- Roll up jelly-roll style, starting with the long side with the jam. Pinch seams to seal; tuck ends under.
- Place loaves seam side down on a greased baking sheet. With a sharp knife, cut shallow slashes across the top of each.
- Cover and let rise until doubled, about 30 minutes.
- Bake at 375° for 15-20 minutes or until golden brown. Remove from pan to a wire rack.
- Combine glaze ingredients; drizzle over warm coffee cakes.
Yield: 2 loaves (10 slices each)
Next time I make it, I’m going to shape it like the coffee cake in this video. (This video also demonstrates pinching and turning the ends under on a rolled loaf, and drizzling glaze over your warm coffee cake.)