Raspberry Toast
What You Need:
60 grams all-purpose flour
40 grarns granulated sugar
40 grarns cold butter, cubed
15 grams freeze-dried raspberry powder
What You Need:
60 grams all-purpose flour
40 grarns granulated sugar
40 grarns cold butter, cubed
15 grams freeze-dried raspberry powder
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Ingredients
Dough:• 400g bread flour
• 120ml warm whole milk
• 80g unsalted butter, softened
• 2 eggs
• 50g sugar
• 7g instant yeast
• 1 tsp salt
Raspberry Filling:• 30g freeze-dried raspberry powder
• 80g raspberry jam
• Pink/red food coloring (optional)
Raspberry Streusel:• 60g all-purpose flour
• 40g sugar
• 40g cold butter, cubed
• 15g freeze-dried raspberry powder
Topping:• 40g sliced almonds
Egg Wash:• 1 egg yolk
• 1 tbsp milk
Instructions
In a mixer bowl, combine flour, sugar, yeast, and salt. Add warm milk and eggs. Mix until a dough forms.
Add softened butter gradually and knead 8–10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise until doubled in size (about 1–1½ hours).
Mix raspberry powder and jam to make the filling. Add food coloring if desired.
For the streusel, combine flour, sugar, and raspberry powder. Rub in cold butter until crumbly. Chill.
Roll dough into a 40×30 cm rectangle. Spread filling evenly, leaving a small border.
Roll into a log, slice lengthwise down the center, then twist the two strands together. Place in a greased 9×5-inch loaf pan.
Cover and let rise again until puffy and slightly above the pan.
Preheat oven to 350°F (175°C). Brush loaf with egg wash, sprinkle with streusel, and top with sliced almonds.
Bake 40–45 minutes until golden brown and fully baked through. Cool in the pan for 30 minutes, then transfer to a wire rack. Cool another 30 minutes before slicing.
Tips:• Chill the rolled log for 15 minutes before slicing for cleaner swirls.
• Strawberry jam works beautifully as a substitute.
• Best enjoyed the day it’s baked.
