Yeast Raised Raspberry Coffeecake

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If you’re a lover of coffee cakes, you’re in for a real treat with this Yeast Raised Raspberry Coffeecake. This delightful pastry is fluffy, flavorful, and just the right amount of sweet. Perfect for breakfast, brunch, or a cozy afternoon snack, this coffeecake combines a rich, buttery base with a luscious raspberry filling that is sure to impress friends and family alike. And the best part? It’s surprisingly easy to make, allowing you to enjoy fresh-baked goodness right from your kitchen.

Why This Recipe Is a Must-Try

There are many reasons why this Yeast Raised Raspberry Coffeecake deserves a spot in your recipe repertoire. First and foremost, the texture is divine. The yeast in the dough gives it a light and airy quality that is simply irresistible. The combination of warm milk and melted butter creates a rich flavor profile that enhances the overall taste. Not to mention, the tangy sweetness of the raspberry pie filling is a perfect contrast to the fluffy base. This is more than just a coffee cake; it’s an experience.

Whether you’re hosting a brunch or just want to treat yourself, this recipe checks all the boxes. Plus, it’s a great way to make use of pantry staples. So, let’s dive into the ingredients and get started on this delicious coffeecake!

Ingredients

• 2 ½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 (0.75 ounce) envelope of active dry yeast
• 1 tsp salt
• 1 cup whole milk
• ½ cup unsalted butter
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups raspberry pie filling

How To Make Yeast Raised Raspberry Coffeecake

Step 1: Prepare the Dough

Start by warming your whole milk until it’s just warm to the touch, about 110°F (43°C). In a medium bowl, combine the warm milk, sugar, and active dry yeast. Allow the mixture to sit for about 5 to 10 minutes until it becomes bubbly and frothy. This step is essential as it activates the yeast, helping your coffeecake rise beautifully.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, melt your butter. Once melted and slightly cooled, add the eggs and vanilla extract to the butter. Whisk them together until well combined. Next, pour the yeast mixture into this bowl, and mix until everything is smooth.

Step 3: Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Be careful not to overmix; it’s perfectly okay if the dough is a bit sticky.

Step 4: Knead the Dough

Transfer the dough onto a floured surface and knead it for about 5 to 7 minutes until it becomes smooth and elastic. If the dough is too sticky, feel free to sprinkle a bit more flour as you knead.

Step 5: First Rise

Shape the kneaded dough into a ball and place it in a greased bowl, turning it to coat with oil. Cover it with a clean kitchen towel and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.

Step 6: Prepare the Filling

While the dough is rising, you can prepare your raspberry filling. If you are using store-bought raspberry pie filling, simply open the can and set it aside. If you want to make a homemade version, combine fresh raspberries with sugar and a pinch of cornstarch in a saucepan over medium heat, cooking until the raspberries break down and thicken.

Step 7: Roll Out the Dough

Once the dough has risen, punch it down to release the air. On a floured surface, roll the dough out into a rectangle about ½ inch thick.

Step 8: Assemble the Coffeecake

Spread the raspberry pie filling over the rolled-out dough, leaving a small border around the edges. Roll the dough up tightly from one end to the other to form a log. Pinch the edges to seal and cut into slices about 1-2 inches thick.

Step 9: Second Rise

Place the slices into a greased baking dish, allowing a little space between each piece. Cover the dish with a towel and let it rise for another 30 minutes, or until they puff up.

Step 10: Bake the Coffeecake

Preheat your oven to 350°F (175°C). Bake the coffeecake for about 25 to 30 minutes, or until they are golden brown on top and cooked through. If you notice the top browning too quickly, you can cover it loosely with aluminum foil.

Step 11: Cool and Serve

Once baked, remove the coffeecake from the oven and let it cool slightly in the pan. Serve warm, and enjoy the melt-in-your-mouth cinnamon bliss topped with the vibrant raspberry layer.

Expert Tips

• For best results, make sure your milk is warm but not hot, as this can kill the yeast.
• Ensure your butter is melted but cooled slightly to avoid cooking the eggs when combined.
• Feel free to add a dash of cinnamon to the dough for extra warmth and flavor.
• Use fresh raspberries if you prefer a fruitier taste, but be cautious about the moisture content.

Variations and Customizations

• Substitute the raspberry filling with other fruit fillings like blueberry, strawberry, or cherry to find your favorite.
• Add a crumb topping made from flour, sugar, and butter for added texture and flavor.
• For a nutty twist, fold in some chopped walnuts or almonds into the dough before rolling.
• Experiment with different extracts, such as almond or lemon, to create a unique flavor profile.

How to Store Leftovers

To store any leftover Yeast Raised Raspberry Coffeecake, place it in an airtight container at room temperature. It will remain fresh for up to three days. If you would like to keep it longer, consider refrigerating it for up to a week. When you’re ready to enjoy another slice, simply reheat it in the microwave for about 15-20 seconds or warm it up in the oven for a few minutes until heated through.

FAQ

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast in this recipe. However, you do not need to activate instant yeast in warm milk. Simply mix it directly into the dry ingredients.

What can I do if my dough doesn’t rise?

If your dough doesn’t rise, ensure your yeast is fresh and active. Also, check the temperature of your liquids, as yeast needs warmth to properly activate.

Can I freeze the coffeecake?

Absolutely! You can freeze the unbaked coffeecake. Assemble it up until the second rise, then cover securely and freeze. When you’re ready to bake, allow it to thaw in the refrigerator overnight before baking.

How do I know when my coffeecake is done baking?

The coffeecake is done when it is golden brown on top and sounds hollow when you tap on the bottom. A toothpick inserted into the center should come out clean or with a few moist crumbs.

Conclusion

This Yeast Raised Raspberry Coffeecake is more than just a dessert; it’s a delightful addition to any gathering or a sweet way to indulge in a quiet moment of self-care. I guarantee that every bite will be a treat for your taste buds. So, gather your ingredients and embrace the joy of baking with this easy and delicious recipe. Once you master this coffeecake, you will want to experiment with flavors and fillings for your own signature creation. Happy baking!