This raspberry pull apart bread is super moist and so delicious. If you like you can also use cherry jam, orange jam or blueberry jam.
Course Bread, Cake
Cuisine breakfast
Keyword raspberry
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
resting time 1 hourhour30 minutesminutes
Total Time 1 hourhour
Servings 12Slices
Author Klaraslife
Ingredients
300mlof milklukewarm! (optional oat milk)
90gof soft vegan butter
475gflour(type 550)
½dice fresh yeast
50gof sugar
1organic egg*or vegan egg (but has not yet been tried)
Raspberry jam or jam of your choice
1tbspof vegan butter
Cinnamon sugar mixture
Instructions
Pour the flour into a mixing bowl, make a trough, add the yeast into the crumbs and add about 50 ml of warm milk + a pinch of sugar, mix briefly and cover with flour. Leave for 5-10 minutes. Add egg, sugar the remaining lukewarm milk and soft butter. Knead the dough for several minutes to form a smooth soft dough. The dough should not be too sticky.
Cover with a kitchen towel and leave it in a warm place for about 1 hour until the dough has doubled.
See pictures:
Roll on a well-floured baking paper.
Cut into 5 strips.
Sprinkle with 2 tbsp of raspberry jam or jam of your choice.
Overlaying.
Cut into 5-6 square-shaped rectangles.
Place the rectangles in the baking tray and rest for 30-40 minutes.
Heat oven to 180 degrees. Sprinkle the cake with butter flakes and cinnamon - sugar mixture.
Bake on the middle for 25 minutes. If it gets too dark, cover with baking paper.