Another year has passed and I’ve yet again neglected this blog. However, I figured I can share at least one recipe here in 2018. (Nothing like waiting ’til the last minute, right?) But this Raspberry Almond Star Bread has got to be one of my most favorite recipes I’ve made this year. And it’s bread. And dessert. All rolled into one. Basically my two most favorite things ever.
In general, I think bread is about one of the prettiest things a person can make. But if you add almond cream and raspberries to that bread and then twist it up all pretty-like to resemble a beautiful star? Just watch me swoon in 3…2…1.
I originally posted a variation of this recipe on my instagram account as a brioche raspberry and almond braid, which resulted in folks asking if I’d share the recipe. So voila, here it is! Just with a slightly different look.
While there are a fair number of steps to this recipe, let me assure you, it’s most certainly not at all difficult, and it’s well worth each little step to make this luscious, beautiful thing a reality.
You’ll want to first start with your favorite brioche dough recipe (or any other favorite recipe you’ve got for enriched dough) and make sure to make 2 pounds of it. Also, whip up a batch of almond cream that you’ll be using as part of your filling. (Try not to scarf all of it down because, yes, it tastes amazing. And if you’re like me and go weak in the knees for marzipan, also known as almond paste, then this will be right up your alley.)
To get things going, divide your 2-pound piece of dough into four equal pieces and shape them into balls (you’ll likely want to dust them with a little flour to prevent stickiness).
Roll the dough balls into four rounds about 10 inches wide, and again, add more flour as you roll them out to prevent sticking.
Carefully place one of these dough rounds onto a piece of parchment paper. (You may need to re-roll the dough again once you transfer it to the parchment so it retains its 10-inch shape.) Top with one-third of your almond cream, raspberry jam, and fresh raspberries. As you add your fresh raspberries, flatten them and smoosh them out a bit so they blend into the dough a bit more and don’t stick up as giant bumps. Repeat with the next two layers of dough, almond cream, raspberry jam and raspberries. Top with the final layer of dough.
Place a 2 1/2-inch biscuit cutter (or any round object that size) in the center of the dough (no need to press it down – it’s just being used as a guide here). Use a knife or bench scraper to slice the circle into 16 equal sections, leaving that biscuit cutter in place so you don’t cut entirely into the center of the dough.
Now comes the most fun part about this! Time to make the star take shape! Twist two of the sections away from each other with two rotations, then pinch those sections together at their ends to form a point. Repeat with the remainder of the sections until you have eight points.
Let your newly-created star rest for 90 minutes at room temperature under a loose cover of plastic wrap. Preheat your oven to 375 degrees F, with a rack placed in the center of the oven.
Transfer the star (along with the parchment paper beneath it) onto a baking sheet. Brush the exposed dough with egg wash and sprinkle with decorating sugar in the center of the loaf. (You can also sprinkle with raw cane sugar if you don’t have decorating sugar.)
Get a little giddy because your house is going to smell amazing and you’re about to create the most beautiful piece of edible art. Pop that star into the oven and bake for 25 to 30 minutes until golden brown and set, and the filling is bubbly and hot.
Be very patient and allow your star to cool on a rack before serving. (It’s tempting to bite into this while it’s still hot from the oven, but you will burn your mouth on that hot filling! Patience, grasshoppers!)
Once cooled, indulge a little yourself, and be sure to share with others! This bread is best eaten right away as it loses a bit of its magic past baking day. (It’s still good, but not quite as incredible.)
Raspberry Almond Star Bread Recipe
- 2 pounds of your favorite brioche bread or enriched dough recipe
- All-purpose flour, for dusting
- 1 cup raspberry jam
- 1 container fresh raspberries
- Egg wash (1 egg beaten with 1 Tbsp water), for brushing the dough
- Decorating sugar, for sprinkling on loaf (can use raw cane sugar)
- 4 Tbsp unsalted butter, at room temperature
- ½ cup almond paste/marzipan (you can purchase this or make it yourself - see note below)
- ¼ cup all-purpose flour
- 1 large egg
- ¼ teaspoon almond extract
- Make the almond cream: cream together all the almond cream ingredients in a food processor until smooth and well combined. Set aside.
- Take your dough and divide into 4 equal pieces. Dust with flour and quickly shape the pieces into balls.
- Roll the dough balls into 4, 10-inch rounds. Add more flour as you roll to prevent sticking.
- Place one of the dough rounds on a piece of parchment paper. Top with one-third of the almond cream, one-third of the raspberry jam, and one-third of the fresh raspberries. Repeat with next two layers of dough and filling ingredients. Top with the final layer of dough.
- Place a 2½-inch biscuit cutter (or anything that size and round) in the center of the dough (no need to push down as it's being used as a guide). Use a knife or bench scraper to cut the circle into 16 equal sections, leaving the biscuit cutter in place so you don't slice all the way through to the center.
- Twist 2 sections away from each other in two rotations, then pinch the two sections together to form a point. Repeat with remaining sections until you have 8 points.
- Cover loosely with plastic wrap and rest at room temperature for 90 minutes.
- Preheat your oven to 375 degrees F, with a rack placed in the center of the oven.
- Transfer the star and its parchment paper to a baking sheet. Brush the exposed dough with egg wash and sprinkle the center of the star with the sugar.
- Bake for 25 to 30 minutes until golden brown and set, and the filling is bubbly and hot.
- Allow to cool on a rack before serving.
Adapted slightly from Holiday and Celebration Bread in Five Minutes a Day
