I officially turned in my manuscript and all my photographs for my third cookbook (a holiday baking book, out Fall 2021) and have found myself rather lost, wandering into the kitchen wanting to bake but also wanting to take a break. I did sneak in last week and make this Raspberry Caramel Bubble Bread, which turned out to be very delicious and a perfect summer treat, especially with our raspberry bushes currently exploding with fresh berries.
Also, my new cookbook, 100 Cookies, is available for pre-order! If you order now (or have already ordered) you can receive an ebook with 10 extra bonus recipes. Simply head to this webpage, click ‘let’s go’, fill out the form, and the ebook will be sent to your email immediately.
Raspberry Caramel Bubble Bread with Cream Cheese Icing
Inspired by the Chocolate Bubble Loaf from Back in the Day Bakery Cookbook, by Cheryl Day & Griffith Day.
Notes: This is made with a slightly reduced version of my sweet dough. If you are using active yeast instead of instant, you can let it dissolve in the warm milk instead of adding it to the flour mixture. If you are confused about the folding dough technique, you can visit my cinnamon roll recipe for help.
3 large eggs, at room temperature
1/2 cup [120 g] whole milk, warm, 100F
2 tablespoons honey
1 tablespoon granulated sugar
3 cups + 2 tablespoons [438 g] all-purpose flour
2 teaspoons instant yeast
1 1/2 teaspoon salt
8 tablespoons [113 g] unsalted butter, at room temperature
1/4 cup [8 g] freeze-dried raspberries
1/2 cup [100 g] granulated sugar
1 tablespoon cinnamon
3 tablespoons unsalted butter, melted
4 ounces [115 g] fresh raspberries
3 tablespoons unsalted butter
1/4 cup [50 g] brown sugar
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter
2 tablespoons cream cheese
1 to 2 tablespoons water
1 teaspoon pure vanilla extract
1 cup [120 g] confectioners’ sugar
For the dough
Grease a large bowl.
In a large liquid measuring cup, combine the eggs, milk, honey, and sugar.
In the bowl of a stand mixer fitted with a paddle, mix the flour, yeast, and salt and stir on low to combine. Add the egg mixture and mix on low to combine. With the mixer on low, add the butter, one piece at a time. When all the butter has been added, increase the speed to medium and beat the butter into the dough, until all the little butter pieces are incorporated, 1 minute. Transfer the dough to the prepared bowl. The dough will be very sticky and you will need a spatula to scrape the dough into the bowl.
Cover the bowl with plastic wrap and let rise for 30 minutes. Place your fingers or a spatula underneath the dough and gently pull the dough up and fold it back over itself. Turn the bowl and repeat this folding again. Continue 6 to 8 more times, until all the dough has been folded over on itself. Re-cover the bowl with plastic and let rise for 30 minutes. Repeat this series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings. Tightly cover the bowl with plastic wrap and refrigerate overnight or up to 72 hours. (If you are unsure about the dough folding technique, please see my post on cinnamon rolls for detailed instructions.)
For the raspberry sugar
In the bowl of a food processor, pulse the freeze-dried raspberries until reduced to a powder. In a small bowl, mix together the powdered raspberries, sugar, cinnamon, and salt, until combined.
Grease and line a 9 x 4 x 4 inch [23 by 10 by 10 cm] Pullman pan with parchment paper.
Remove the chilled dough from the bowl and move to a lightly floured work space. Press the dough into a 10 inch [25 cm] square, and cut the dough into 16 equal pieces. Roll each piece into a round ball.
Brush each piece of dough with the melted butter, then roll it into the raspberry sugar mixture. Arrange 8 pieces of the dough into the prepared pan. Scatter the fresh raspberries over the top of the dough balls. Cover with the remaining 8 balls of dough. Sprinkle any leftover raspberry sugar over the top. Cover the pan loosely with plastic wrap and let the dough rise until doubled in size, about 1 hour.
Adjust an oven rack to a the middle position and preheat the oven to 350F [180C].
Right before placing the bread in the oven, make the caramel: in a medium saucepan over medium heat, combine the butter, sugar, and salt. Cook until the sugar is completely melted. Add the vanilla off the heat. Pour the mixture over the risen bread, and place the bread in the oven. Place a baking sheet lined with foil on a lower oven rack to catch any spills.
While the bread is baking, make the icing: in a small bowl, heat the butter and cream cheese in the microwave until very soft, about 20 seconds. Add 1 tablespoon of water and the vanilla, and stir to combine. Add the confectioners’ sugar and mix, adding water, 1 tablespoon at a time, until the desired consistency is reached (it should be pourable but not too thin).
Bake until the bread is golden brown and bubbly, and an instant-read thermometer reads 190F [90C], about 30 to 45 minutes. Remove the bread from the oven, and place on a wire rack to cool. Immediately pour the icing over the top of the hot loaf, so it sinks down into the loaf while it’s still warm. Let the bread cool in the pan for 15 minutes, then use the sling to remove it. Let cool on the wire rack until just warm, and serve.