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This raspberry danish bread offers a happy medium between breakfast and dessert!
Although I’m generally most interested in baking sweet things, like cakes and cookies, I’ve been having a lot of fun experimenting with breadmaking for the past couple of weeks. Bakes so far include potato bread, soft pretzel bread, cinnamon raisin bread, and this raspberry bread.
This bread starts with a sweet dough. It features delicious layers of raspberry jam and fresh raspberries, plus a drizzle of vanilla icing on the top. The recipe isn’t mine. I stumbled upon it on Pinterest while searching for bread recipes and techniques to try. But it’s so good that I decided to share a few pictures of my finished product.
This raspberry bread is very pretty to look at, and would be delicious for a breakfast or brunch event. Head on over to Sally’s Bake Blog for the recipe and instructions. I highly recommend giving this one a try!
For more of my adventures in breadmaking, read about my experience at Bread Ahead Bakery School, and my lessons in boulangerie at Le Cordon Bleu London.
If you’re inspired by this post, or if you make any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
