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Raspberry Rose Jam Star Bread

This holiday season, pull out all the stops for a remarkable, festive breakfast with this Raspberry Rose Jam Star Bread! A great way to start your Christmas morning, or show off some spectacular baking skills at brunch, this pull-apart bread is sure to have people grabbing for more of its crispy, glazed crust and soft and chewy texture. The smell of freshly baked bread is one of the most enjoyable things in life, but enhanced with the sweet aroma of Suncore Foods® Rose Petals Superbloom is an absolute game changer. With a soothing aroma of rose and jam, this elegant bread will amaze people on sight and shock everybody with how easy it is to make! So, let's get put our kneading skills to the test and get some star breads on our breakfast tables!

Ingredients

Dough:
3.5 cups all purpose flour
¾ cups (1.5 sticks) unsalted butter, melted
¼ cup honey
1 tbsp Suncore Foods® Rose Petals Superbloom
3 large eggs
1/2 tsp Suncore Foods® Rose Salt
½ tbsp instant yeast
¾ cups warm water (100F)
1 egg + 1 tbsp water for egg wash

Raspberry Rose Jam:
1 lb frozen or fresh raspberries
2 tbsp Suncore Foods® Rose Petals Superbloom
1 tsp rose water
1 tbsp lemon juice
½ cup sugar

 

Directions

1. Jam: Combine all ingredients except rose water and rose petals and cook on medium heat stirring frequently until jam is thickened, about 30- 40 minutes. Stir in the rose water and lightly crushed rose petals.

2. Dough: Mix all ingredients in a large bowl and mix with a wooden spoon to thoroughly combine. The dough will be very slack and sticky. Transfer dough to a large greased container and keep covered at room temperature until almost doubled in size. Transfer dough container to fridge and chill overnight.

3. Transfer dough onto a well dusted surface and divide into 4 equal parts. Roll out each part into a circle of 9 inches. Place one rolled out circle onto a parchment paper and spread 1/3rd of the jam. Place the second circle on top of the jam layer. Continue for the third circle and jam layer place the final circle on top of the third jam layer. Place a small 2 inch bowl in the center of the dough. Divide the rest of the dough into 16 equal portions. Twist adjacent portions and pinch together to make them stick.

4. Preheat oven to 375F. Cover and rest at room temperature for 90 minutes. Brush with egg wash and bake for 25 minutes.


 


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