Fruit Preserves Almond Coffee Bread

Author: Anita Jacobson

Courses: Bread

Cuisines: American

Ingredients: Fruits

Prep Time: 45 mins

Cook Time: 25 mins

Total Time: 1 hour 10 mins

Serves: 8

Ingredients

• 1/4 cup warm water (38 Celsius / 100 Fahrenheit)
• 1/2 tablespoon active dry yeast
• 2 to 2 1/2 cups (250 to 300 gram) all-purpose flour, divided
• 1/4 cup warm milk (38 Celsius / 100 Fahrenheit)
• 1 egg
• 2 tablespoon (25 gram) sugar
• 1/2 teaspoon vanilla extract
• 1/2 tablespoon lemon zest (or orange zest)
• 3 tablespoon softened butter
• 1/4 teaspoon salt
• 16 oz fruit preserves (I use mango orange passionfruit preserves)
• Glaze (mix the ingredients together), optional
• 3/4 cup (85 gram) confectioners' sugar
• 2 tablespoon heavy cream, or 1 tablespoon milk
• 1 teaspoon lemon zest (or orange zest)
• Garnish
• toasted sliced almonds

Instructions

1. Mix together warm water, active dry yeast, and 1/4 cup of the flour in a large mixing bowl. Rest for 10 minutes until foamy, then add milk, egg, sugar, vanilla extract, lemon (or orange) zest, softened butter, and salt. Stir to mix well.
2. Add remaining flour 1/2 cup at a time, stir until the dough comes together. Lightly flour your work surface, then turn the dough out, and knead until the dough becomes smooth. About 10 minutes.
3. Transfer the dough to a clean mixing bowl, cover with a wet kitchen towel, and let it proof until the volume doubles. About 1 hour in a warm kitchen.
4. Meanwhile, line a baking sheet with parchment paper.
5. Punch the dough to deflate and release air bubbles, then turn it out again on a lightly floured work surface. Knead for 2 minutes, then roll into a 6" x 15" rectangle.
6. Spread the fruit preserves on the dough, leaving about 1" border on the one long edge uncovered.
7. Roll the dough up into a log (ala cinnamon roll) along the long edge, starting from the filling covered long edge toward the uncovered edge.
8. Transfer the rolled dough onto the parchment lined baking sheet, then join the two ends to make a ring. Be sure the pinch the edges to seal.
9. Let the bread rest for 15 minutes, then make several parallels slashes on the bread, and then rest again for another 20 minutes.
10. Meanwhile, preheat the oven to 175 Celsius (350 Fahrenheit).
11. Bake the bread in the preheated oven for 25 minutes, or until golden brown.
12. Remove the bread from the oven.
13. If any of the preserves leak out during baking, grab a pastry brush and brush the bread all over with the leaked preserves.
14. If you want to glaze the bread, wait until it is completely cool before glazing. Then, garnish with toasted almond slices.
15. If you don't want to glaze, you can add the toasted almond slices while the bread is just out from the oven.