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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Contest fair wining recipe! great combo of almonds and raspberry filling Solo pastry fillings are available at the baking aisle at supermarkets Note the purpose of this recipe's shape: to support survivor's of woman's breast cancer ! Read more ! Ingredients:
4 1/2 to 5 cups all-purpose flour, divided |
1/2 cup sugar |
2 envelopes rapid rise yeast |
1/2 teaspoon salt |
1/2 cup evaporated milk |
1/2 cup water |
1/2 cup butter |
2 large eggs |
1 1/2 cans solo raspberry filling |
1/2 cup sliced almonds |
1 (7-ounce) tube almond paste |
Directions:
1. In a bowl, combine 1 cup flour, sugar, undissolved yeast, and salt.
2. Heat water, milk, and butter until 110 to 120 degrees.
3. Gradually add liquid mixture to flour mixture and beat thoroughly with mixer.
4. Add eggs and 1 cup flour and beat until mixed throughout.
5. Stir in 2 1/2 to 3 cups flour until soft dough. Knead on lightly floured surface until smooth.
6. Cover and let rest 10 minutes.
7. Roll dough into long strip approximately 8 inches by 20 inches.
8. Spread the raspberry filling to within 1 inch of all sides.
9. Layer small pieces of the almond paste and then layer the almonds over the dough.
10. Roll up from long ends into a long roll.
11. Place on greased baking sheet in the shape of a Breast Cancer Ribbon.
12. Gently fold under ends to avoid filling from leaking out.
13. Cover and let rise until dough is doubled in size approximately 1 hour.
14. Bake at 375 degrees for approximately 35 to 45 minutes or until golden brown.
15. Remove from sheet and cool on wire rack.
16. Decorate as desired with pink flowers to celebrate the courageous
17. woman who have survived breast cancer.
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