Candy Cane Raspberry Almond Bread
Get into the holiday spirit with this Candy Cane Raspberry Almond Bread. Start with Rhodes bread dough to make this super simple yet impressive treat.
Servings 8 servings
Ingredients
- 1 frozen loaf Rhodes bread dough
- 1 two ounce bag freeze dried raspberries
- 6 Tablespoons raspberry preserves
- 1/2 cup sliced almonds
- 2/3 cup powdered sugar
- 1 Tablespoon whole milk
- 1/4 teaspoon almond extract
Instructions
- Thaw bread dough according to package directions.
- Meanwhile, add freeze dried raspberries to a food processor or blender. Pulse until you have fine crumbs. Set aside.
- Preheat oven to 350 degrees F. Cover a large baking sheet with parchment paper. Set aside.
- On a flour surface, roll out the dough into a 10"x16" rectangle. Cut lengthwise so that you have two 5"x16" rectangles. Spread half the raspberry preserves on each piece of dough. Sprinkle the sliced almonds evenly over both pieces.
- Roll dough tightly lengthwise so that you have two long snakes of dough. Set one on the prepared baking sheet. Sprinkle the other piece of dough with the freeze dried raspberry crumbs. Gently press the crumbs into the dough. Move to the baking sheet and twist the two pieces together. Once twisted, carefully shape into a candy cane.
- Bake bread for 15 minutes. Place a large piece of foil over the bread and bake another 15 minutes. Remove from oven and place on a cooling rack.
- Meanwhile, make the glaze. Add powdered sugar, milk and almond extract in a small bowl and whisk until smooth. Once the bread is cool, spread the glaze on the sections of bread not covered in freeze dried raspberries.
- Put any leftovers in an airtight container and store at room temperature for up to three days.