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Raspberry Filled Coffee Cake Heart
Celebrate Valentine's Day with this sweet pink treat!
Quick Facts
Prep Time: 40 minutes
Rise Time: 1-1/2 hours
Bake Time: 30 minutes
Yield: 12 servings
Ingredients
Dough
- 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
- 1 cup warm water (100° to 110° F)
- 1/4 cup sugar
- 1 egg
- 1/2 teaspoon freshly grated lemon peel
- 3-1/4 to 3-3/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup nonfat dry milk
- 1-1/2 teaspoons salt
- 1/4 cup butter, softened
Filling
- 1/4 cup sugar
- 1 tablespoon Argo® Corn Starch
- 1 cup fresh OR frozen raspberries
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon peel
Glaze
- 1/2 cup raspberries, crushed through a sieve to remove seeds
- 1 cup powdered sugar
Directions
- Combine yeast and warm water in a large bowl and let stand for 5 minutes. Add sugar, egg and lemon peel; mix well. Add 1 cup all-purpose flour, whole wheat flour and dry milk and beat well. Mix in salt and butter. Gradually stir in remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place until doubled, about 1 hour.
- Mix filling ingredients together in saucepan and cook over medium heat, stirring constantly until thickened. Cool.
- Punch down dough and roll out into a large rectangle, about 30 x 8-inches. Spoon filling down center of dough, about 2-1/2-inches wide. Cut 1-inch wide strips on each side of the dough (up to the filling) using a sharp knife. Fold side strips alternately over filling to form a “braid”. Form dough braid in a heart shape OR a circle on a large greased baking sheet.
- Let rise until doubled, about 30 to 40 minutes. Bake at 350°F for about 30 minutes, until golden brown. Cool at least 30 minutes. Combine glaze ingredients and drizzle over coffee cake.
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