Today I’m happy to share this beautiful apricot-glazed coffeecake with you, a recipe from Red Star Yeast. Trying this recipe gave me the chance to test out Red Star PLATINUM, an instant yeast with dough enhancers that shortens rising time while giving your breads more volume. The yeast also gives breads a light and airy texture, so don’t be surprised if you find yourself baking bread weekly!
This yeast bread is enriched with eggs and butter, and flavored with citrus zest and dried fruit, much like panettone. I used a generous spoonful of orange zest, and tossed the dried fruit (apricots and cherries) with a splash of brandy and vanilla. Bake this coffeecake a day ahead of serving – the flavors of apricot and almond come alive as the bread ages overnight. Serve slices warm with additional apricot jam for breakfast or an afternoon snack.
Adapted from Red Star Yeast
6 Tbsp chopped dried apricots
6 Tbsp chopped dried cherries
1 Tbsp brandy
1 tsp vanilla extract
2 Tbsp sliced almonds
3 to 3 1/2 cups bread flour, divided
1 package Red Star PLATINUM Yeast
1/2 cup sugar
2 tsp orange zest
1/2 tsp salt
3/4 cup low-fat milk
1/4 cup water
1/4 cup unsalted butter, softened
3 large eggs, at room temperature
1/4 cup chopped almonds
3 Tbsp apricot jam
Combine apricots, cherries, brandy, and vanilla in a small bowl; macerate for 30 minutes, tossing occasionally. Coat a 12-cup bundt pan with nonstick spray; arrange sliced almonds into each section of pan.
Combine 2 cups flour, yeast, sugar, orange zest, and salt in a large mixer bowl; mix on low speed until incorporated. Combine milk and water in a microwave-safe measuring cup and heat 30 to 45 seconds, until very warm (120-130°F). Add to flour mixture and mix until combined. Add butter and eggs one at a time; mix until combined, then increase speed to medium and beat 3 minutes.
Combine macerated fruit and chopped almonds in a small bowl; add 1/4 cup flour and toss until coated; mix into batter on low speed for 1 minute. Gradually add enough flour, 1/4 cup at a time, to make a stiff batter (I added an additional 1 cup). Spoon batter into prepared pan and smooth with an offset spatula. Cover with plastic and let rise in a warm place until doubled in size (about 45 minutes).
Preheat oven to 350°F. Bake for 35 minutes or until golden. Cool for 10 minutes in pan on a wire rack; carefully invert onto rack. Place jam in a small bowl and microwave briefly (about 10 seconds); use a pastry brush to brush over warm coffeecake. Store in an airtight container at room temperature up to 3 days.
Yield – 16 servings (serving size: 1 slice)
Calories – 200
Carbs – 32
Disclosure: I was compensated for writing and photographing this post by Red Star Yeast. All opinions expressed are my own.