Prep Time
2.5 hours
Cook Time
15 minutes
Serves
10
Ingredients
- 3 2/3 cups all-purpose flour
- 1/3 cup sugar
- 2 tsp instant yeast
- 3/4 cups milk
- 2 tbsp butter
- 2 egg yolks, save whites for brushing
- 1 cup of jam, Raspberry
Steps
1
In a bowl, combine flour and sugar and set aside.
2
Heat the milk in a saucepan until it’s warm. Then add butter and take the mixture off the heat to allow the butter melt in the milk. The milk should be finger warm, not hot for the next step.
3
Let the yeast bloom in the milk mixture for about 10 minutes.
4
Add the yeast mixture and the egg yolks to the flour, and mix until combined. If using a stand mixer, keep mixing for 4-5 minutes on medium speed until the dough is elastic and soft. If kneading by hand, knead for 10-12 minutes.
5
Place dough in a lightly oiled bowl. Cover with plastic wrap and place in a warm area. Allow the dough to rise for about 2 hours, or until doubled in size.
6
Knead the dough to deflate and divide the dough into 4 pieces. Form each of the 4 pieces into balls.
7
On a lightly floured surface roll out each ball to form a 10-inch disc. Place one disc on a parchment lined baking sheet then add a layer of about 1/3 of a cup of jam, leaving about an inch around the edge.
8
Place another disc on top of the first, jam covered one and repeat the process. Continue until all four rolled out discs have been stacked. You won’t layer jam on top of the top layer.
9
Identify the center of the discs, either through use of small cup or cookie cutter. Cut the dough in fourths without cutting through the center. Your bread with resemble a compass at this point.
10
You can then either cut each of these pieces three times to yield 4 pieces each or you can cut each in half, and then half those halves. You will end up with 16 total strands connecting to the center of the bread.
11
Now collect 2 of the strands that are side by side and twist them away from each other twice. Connect the two at the end by pinching together to form a point. Continue with all of the strands until our sun has formed.
12
Cover the dough loosely with a damp tea towel and let rest for another 20 minutes.
13
Preheat the oven to 350 F. Brush the surface of the bread with the egg whites. Bake bread for 15-20 minutes or until lightly browned.