Taste of Home Christmas 2E by Taste of Home

Author:Taste of Home
Language: eng
Format: epub
Publisher: Reader's Digest/Taste of Home

1 pkg. (1/4 oz.) active dry yeast

1/4 cup warm water (110° to 115°)

3/4 cup warm whole milk (110° to 115°)

1 large egg

1/4 cup butter, softened

1/4 cup granulated sugar

1 tsp. salt

3 1/4 to 3 3/4 cups all-purpose flour

3/4 cup seedless raspberry jam

2 Tbsp. butter, melted

Confectioners’ sugar

1. Dissolve yeast in warm water until foamy. In another bowl, combine milk, egg, butter, sugar and salt; add the yeast mixture and 3 cups flour. Beat on medium speed until smooth, about 1 minute. Stir in enough of the remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch down dough. Turn onto a lightly floured surface; divide into four portions. Roll one portion into a 12-in. circle. Place on a greased 14-in. pizza pan. Spread with one-third of the jam to within 1/2 in. from edge. Repeat twice, layering dough and jam and ending with the final portion of dough.

4. Place a 2 1/2-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp two strips and rotate twice outward. Pinch ends together. Repeat with the remaining strips.

5. Cover and let rise until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 18-22 minutes. (Watch bread during final 5 minutes for any dripping.)

6. Remove from oven; brush with melted butter, avoiding areas where jam is visible. Cool completely on a wire rack. Dust with confectioners’ sugar.

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