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Yeast Raised Raspberry Coffeecake

This delightful pastry is fluffy, flavorful, and just the right amount of sweet, combining a rich, buttery base with a luscious raspberry filling.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Easy
Servings: 8 servings
Calories: 250kcal

Ingredients

Dry Ingredients

  • 2.5 cups All-purpose flour
  • 0.25 cup Granulated sugar
  • 1 envelope Active dry yeast (0.75 ounce)
  • 1 tsp Salt

Wet Ingredients

  • 1 cup Whole milk
  • 0.5 cup Unsalted butter
  • 2 large Eggs
  • 1 tsp Vanilla extract

Filling

  • 2 cups Raspberry pie filling

Instructions

  • Step 1: Warm the milk to about 110°F (43°C). Combine warm milk, sugar, and yeast in a bowl. Let sit for 5-10 minutes until bubbly.
  • Step 2: Melt butter, then whisk in eggs and vanilla. Add the yeast mixture and mix until smooth.
  • Step 3: In another bowl, whisk flour and salt. Gradually add to wet mixture, stirring until combined.
  • Step 4: Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
  • Step 5: Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled.
  • Step 6: Prepare raspberry filling or use store-bought.
  • Step 7: Roll out the dough into a rectangle about ½ inch thick.
  • Step 8: Spread raspberry filling over the dough, roll tightly, and cut into slices.
  • Step 9: Place slices in a greased baking dish, cover, and let rise for 30 minutes.
  • Step 10: Preheat oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.
  • Step 11: Let cool slightly before serving warm.

Equipment

  • Mixing Bowl
  • Baking Dish
  • Rolling Pin

Notes

Store leftovers in an airtight container at room temperature for up to three days or refrigerate for a week.