Thanks for subscribing! Please check your email for further instructions.
by Anthony Salemme, contributing chef
loaf bakes, the raspberry preserves caramelizes the outside edges while the cream
cheese interior stays soft and tender.
adapted from King Arthur Flour
1 cup lukewarm water, enough to make a soft, smooth dough
2 cups King
Arthur Unbleached All-Purpose Flour
unsalted butter, at room temperature
tablespoons granulated sugar
nonfat dry milk
instant mashed potato flakes
Cabot cream cheese softened
together until smooth
the dough: Combine all of the dough ingredients and mix and knead — by hand,
mixer, or bread machine — to make a soft, smooth dough. Place the dough in a
lightly greased bowl, cover, and let it rise for 60 minutes, until it’s nearly
doubled in bulk.
the dough into four equal pieces. Shape each piece into a ball, cover the
balls, and allow them to rest for 15 minutes.
lightly greased or floured work surface, roll one piece of dough into a
10″ circle. Place the circle on a piece of parchment, brush a thin coat of
beaten egg on the surface, then evenly spread with 1/3 of raspberry cream cheese
filling, leaving 1/4″ of bare dough around the perimeter.
a second circle the same size as the first and place it on top of the
filling-covered circle. Repeat the layering process, leaving the top circle
Place a 2
1/2″ to 3″ round cutter in the center of the dough circle as a guide.
With a bench knife or sharp knife, cut the circle into 16 equal strips, from
the cutter to the edge, through all the layers.
hands, pick up two adjacent strips and twist them away from each other twice so
that the top side is facing up again. Repeat with the remaining strips of dough
so that you end up with eight pairs of strips. Pinch the pairs of strips
together to create a star-like shape with eight points. Remove the cutter.
the star on the parchment to a baking sheet. Cover the star and let it rise
until it becomes noticeably puffy, about 45 minutes.
star is rising, preheat the oven to 400°F. Brush the star with a thin coat of
the beaten egg. Bake it for 12 to 15 minutes, until it’s nicely golden with
dark brown cinnamon streaks; the center should register 200°F on a digital
Remove the loaf from the oven and allow it to cool for about 10 minutes before serving.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com