GOLDEN VALLEY, Minn.-- April Weinreich dropped by the KARE Barn at the Fair today to show us how to make her blue ribbon winning Raspberry Almond Coffee Cake.
April won first place in the Fleischmann's Yeast "Bake for the Cure" Contest at the Minnesota State Fair. The competition raises breast cancer awareness across the country.
Raspberry Almond Coffee Braid
1 tablespoon Fleischmann's Active Dry Yeast
1/2 cup lukewarm milk
1/3 + 1/4 cup sugar
1/3 cup shortening
1 teaspoon salt
2 eggs, divided
2 teaspoons vanilla extract, divided
1 teaspoon almond extract
3 1/2 to 4 cups + 1 tablespoon bread flour, divided
1 3/4 cups sliced almonds, divided
3 tablespoons butter
2/3 cups raspberry jam, divided
Dissolve yeast in 1/2 cup warm water in large mixing bowl. Stir in milk, 1/3 cup sugar, shortening, salt, 1 egg, 1 teaspoon vanilla, almond extract, and 2 cups flour. Beat until smooth. Stir in 1 1/2 to 2 cups more flour to make dough easy to handle. Turn out on floured surface and knead until smooth and elastic. Knead in 1 cup almonds. Place in greased bowl, turn greased side up. Let rise until double.
For almond filling: In blender or food processor, combine 3/4 cups almond, 1/4 cup sugar, butter, 1 egg, 1 teaspoon vanilla, and 1 tablespoon flour; set aside. Divide dough into 2.
Roll out into a 11x14-inch rectangle. Spread 1/2 of filling down center of dough. Spread 1/3 cup raspberry jam on top of filling. Cut sides of rectangle into 1-inch strips. Braid strips staring and top and tuck in ends. Repeat with remaining dough and ingredients.
Let braids rise until double in size. Bake at 350 degrees for 30-35 minutes or until golden brown. Glaze with preferred confectioner's icing if desired.
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