Ingredients: |
Ingredients: TOTAL TIME: Prep: 45 min. + rising Bake: 15 min. + cooling
MAKES: 16 servings
3-3/4 to 4-1/4 cups all-purpose flour 1/4 cup sugar 1 package (1/4 ounce) quick-rise yeast 1-1/4 teaspoons salt 1 teaspoon baking powder 1/2 cup buttermilk 1/2 cup sour cream 1/4 cup butter, cubed 1/4 cup water 1 large egg 1/2 teaspoon almond extract FILLING: 1 package (8 ounces) cream cheese, softened 1/4 cup sugar 3 tablespoons all-purpose flour 1 large egg yolk 1/3 cup seedless raspberry jam
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Directions: |
Directions:. In a large bowl, combine 2 cups flour, sugar, yeast, salt and baking powder. In a small saucepan, heat buttermilk, sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed 2 minutes. Add egg, extract and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough. 2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest 10 minutes. 3. Meanwhile, in a small bowl, beat the cream cheese, sugar, flour and egg yolk until smooth; set aside. 4. Divide dough in half. Roll each piece into a 12x10-in. rectangle; place on greased baking sheets. Spread cheese mixture down the center of each rectangle. Stir jam; spoon over cheese mixture. 5. On each long side, cut 3/4-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal. Cover and let rise until doubled, about 1 hour. 6. Preheat oven to 350°. Bake 15-19 minutes or until golden brown. Cool on wire racks. Store leftovers in refrigerator. Yield: 2 loaves (8 slices each). |