This dough is so soft and tender you won’t believe it.
- ½ cup warm milk
- 1/3 cup warm water
- ¼-ounce package U-Bake active dry yeast
- 3 ½ cups U-Bake all-purpose flour
- ¼ cup U-Bake sugar
- ¼ cup butter, melted
- 1 egg
- 1 1/8 teapoons U-Bake salt
- 2 tablespoons U-Bake raspberry jam – I used 3 tablespoons.
- ¾ cup U-Bake Powdered Sugar
- 1 to 2 tablespoons orange juice – I used 1 ½
- 1 teaspoon freshly grated orange peel, if desired.
Combine warm milk and water in large bowl; add yeast. Stir to dissolve. Stir in 2 ¾ cups flour, sugar, butter, egg and 1 teaspoon salt until soft dough forms.
Turn dough out onto lightly floured surface. Knead dough, adding additional flour 1 tablespoon at a time, if necessary, until dough is smooth (5 to 10 minutes). Place dough into greased bowl; turn greased-side up. Cover; let rise until double in size (45 to 60 minutes).
Knead dough on lightly floured surface (30 seconds). Cover; let rest 10 minutes.
Roll dough into 15x10-inch rectangle. Combine jam and 1/8 teaspoon salt in small bowl. Spread dough with jam mixture to within ½ inch of edge. Roll up, beginning with 15-inch side. Place onto large greased baking sheet. Form into circle; pinch ends to seal. Cut ¾ the way through dough every 1 ½ inches on outside edge with kitchen shears or serrated knife. Twist each section of dough, turning it on side to form ring.
Cover; let rise until double in size (30 to 45 minutes).
Preheat oven to 350°F. Bake for 20 to 30 minutes or until golden brown. Remove from pan; cool completely on wire rack .
Meanwhile, combine powdered sugar, 1 tablespoon orange juice and orange peel, if desired, in small bowl. Add enough additional orange juice for desired glazing consistency. Drizzle over cooled bread.