Recipe: Berry Pull-Apart Bread with Almond Frosting

BERRY PULL-APART BREAD

"A great dessert when berries are at their best in the summer."

FOR THE YEAST DOUGH:
3 1/4 to 3 3/4 cups all-purpose flour, divided use
1/4 cup sugar
1 packet Fleischmann's RapidRise Yeast
1 teaspoon salt
3/4 cup milk (whole, 2%, 1% OR fat free)
1/4 cup water
1/4 cup butter or margarine
1 egg

FOR THE FILLING:
1 cup sugar
1/2 teaspoon Spice Islands Ground Nutmeg
1 (6 ounce) container fresh raspberries
1 (6 ounce) container fresh blueberries
1/2 cup butter OR margarine, melted

FOR THE ALMOND FROSTING:
1 1/2 cups powdered sugar
1/2 teaspoon Spice Islands Pure Almond Extract
1 to 2 tablespoons milk

TO PREPARE THE DOUGH:
Combine 2 cups flour, 1/2 cup sugar, dry yeast and salt in a large mixer bowl and stir until blended; set aside.

Combine milk, 1/4 cup water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120 to 130 degrees F. Butter won't melt completely).

Add to milk mixture to flour mixture with egg. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.

Stir in just enough remaining flour so that the dough will form into a ball. Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.

TO FILL AND BAKE:
Generously spray a fluted tube pan with cooking spray. For filling, combine 1 cup sugar and nutmeg in a shallow bowl; set aside.

Cut dough into 36 pieces. Roll each piece around a berry. Dip each piece into the melted butter and then roll in the sugar mixture.

Place 1/2 of the dough balls in prepared pan. Sprinkle with half of the remaining berries. Top with remaining dough balls and berries.

Combine any remaining butter and sugar mixture and drizzle over rolls. Cover with towel; let rise in warm place until doubled in size, about 45 minutes .

Bake in preheated 375 degree F oven for 30 to 40 minutes or until rolls are golden brown. Cool 5 minutes in pan, then invert on serving plate.

TO MAKE THE ALMOND FROSTING:
Combine powdered sugar, almond extract and enough milk to make a smooth frosting. Drizzle over warm rolls.

Makes 1 coffee cake
Source: Fleishmann's Yeast, ACH Food Companies, Inc.