Recipe corner: Raspberry-filled heart

Raspberry-filled heart


• 1 package Fleischmann’s Active Dry Yeast

• 1 cup warm water

• 1/4 cup sugar

• 1/2 teaspoon grated lemon zest

• 1/4 cup powdered milk

• 1/2 cup whole wheat flour

• 2 1/2 cups all-purpose flour

• 1 1/2 teaspoon salt

• 1/4 cup butter


• 1 cup raspberries

• 1/4 cup cornstarch

• 1/4 cup sugar

• 1/2 teaspoon grated lemon zest

• 1 tablespoon lemon juice


• 1/2 cup raspberries, crushed through a sieve to remove seeds

• 1 cup powdered sugar

Soften yeast in warm water. Add sugar, egg and lemon zest. Beat well. Stir together whole wheat flour, 1 cup white flour and powdered milk. Add flour mixture to yeast mixture and beat well. Beat in salt and butter. Gradually stir in remaining flour to create a soft dough. Place dough on floured surface and kneed until smooth. Let rise until double.

Mix filling ingredients together in saucepan and cook, stirring until thick. Cool. Punch down dough and roll out into a large rectangle. Make slices along each long side. Spoon filling down center of dough. Fold side strips alternately over filling to form a “braid.” Bend dough braid to form a heart shape. Let rise until double. Bake bread at 350 degrees in the oven for about 30 minutes. When cool, drizzle with glaze. Makes one large heart.

Submitted by Kim Arnold of University Place, first place winner, Fleischmann’s Yeast Bake For The Cure Conest, Western Washington Fair.

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