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Raspberry & cardamom star shape pull-apart bread

Prep

2.5 hrs

Bake

25 mins

Serves

8

Difficulty

Medium

About

This raspberry and cardamom pull-apart bread is much easier to make than you may think. The simple, soft and fluffy dough is filled with delicious jam, and all finished off with a dusting of icing sugar. Perfect for sharing with friends and family!

made using

Icing Sugar

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Instructions
Ingredients
Reviews
Step 1

Place the yeast and sugar in a bowl of a standing mixer. In a small saucepan, heat the milk until lukewarm and pour it into the yeast and sugar mixture. Whisk gently to combine, cover with a clean kitchen towel and set aside for 5 minutes until frothy on top.

Step 2

Add the butter, egg, flour, salt and cardamom and beat on low speed (using hook or paddle attachment) for about 3 minutes. The dough will be very soft. Remove the dough from the bowl and shape into a ball using lightly floured hands. If the dough is too soft to do it, add more flour, about 1-2 tbsp. Transfer the dough into a lightly greased bowl and cover with cling film or clean kitchen towel. Set aside until double in size (this will take about 60-90 minutes).

Step 3

Line the baking tray with baking parchment. Tip the dough onto a lightly floured surface and punch it gently to remove the air. Divide into 4 equal pieces. Roll each piece into a thin circle (about 10- inch). Place the first circle on the baking tray, then spread the raspberry jam on top of it. Layer the remaining circles and filling on top (the top layer will not have a filling on). You can use a sharp knife or a pizza cutter to cut any scraps around the edges so you have an even circle.

Step 4

Place a 3 inch, round object in the middle of the dough circles and make an indent. Using a pizza cutter, cut 16 even strips. Using both hands, grab two strips and twist them away from each other twice, then press the two ends together to make a point. You should have 8 points.

Step 5

Cover the bread star with cling film and rest it for 20 minutes.

Step 6

Preheat the oven to 170 C.

Step 7

Brush the star bread with some egg wash and bake for 25 minutes or until golden brown on top. If the edges start to brown to fast, cover loosely with some aluminium foil. Remove from the oven and cool for 5 minutes. Dust with the icing sugar. Enjoy!

Ingredients – 10 items

Serving

1

Fast-action dried yeast

2 tsp
Pure Cane Caster Sugar

Tate & Lyle Caster Sugar

3 1/2 tbsp
Milk

Milk

180 ml
Butter

Unsalted butter, softened

60 g
Eggs

Large eggs

1
Flour

All purpose flour

290 g
Salt-table

Salt

1 tsp

Ground cardamom

1/2 tsp
Raspberry-jam

Raspberry jam

4 tbsp
Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

2-3 tbsp

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Coming this week, our most peachy and irresistible crumble ever. A recipe too good not to share! 👀
Summer jam season... we've waited all year for this! 

Strawberries, raspberries and blackberries beware, because our Tate & Lyle Cane Jam Sugar is poised and ready...

Made using the juice of the sugarcane plant, it's blended with pectin to give homemade jams a sweet, fruity flavour and lush, spreadable texture.

What kind will you make?
The kids would love this one. But it’s for adults only sadly! 😉

A sweet, boozy party starter, you can have your cake and drink it with this citrusy Gin & Tonic Tart!

1 Tart pastry shell
1 Sheet leaf gelatin
1 Large lemon
2 Zest and juice
2 tbsp Gin
125g Tate & Lyle Fairtrade Pure Cane Caster Sugar
2 Large eggs
Plus 1 egg yolk
1tbsp Juniper berries
115g Butter Cubed and softened

Step 1
Place the gelatine sheets into a small bowl with water and set aside. Place the lemon juice, zest, gin, sugar and eggs in a large bowl and whisk to combine. Add the cubed butter and gently crushed juniper berries and place the bowl over a pan of gently simmering water.

Step 2
Allow the butter to melt completely, then cook the curd for about 8- 15 minutes, stirring often, until it has thickened and resembles the consistency of custard. Remove from the heat and add the gelatine, squeezing the water out of it. Stir well and allow the gelatine to melt completely.

Step 3
Strain the curd through the sieve into a large bowl discarding the juniper berries. Cover the surface of the curd directly with the clingfilm to prevent the skin forming and set it aside to cool.

Step 4
Pour the citrus curd into the pastry case and transfer to the fridge for 2-3 hours, allowing it to set.

Step 5
To make the decoration and syrup, place the sugar and tonic water into a medium saucepan over a small heat and allow the sugar to melt. Bring the mixture to simmer, then add the sliced citrus and simmer for 30 more minutes. Remove the citrus and place it on a wire rack to cool. Allow the syrup to cool slightly, then add the gin and cool completely.

Step 6
Decorate the tart with slices of candied fruit and drizzle with some syrup before serving. You can also serve it with a dollop of whipped cream or crème fraiche.
Just a dash mind... You don't want it to end up tasting like a chippy!
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Finally, somewhere that’s as big on doughnuts as you are!
As part of our Trusted By The Best series, we’ve been shining a spotlight on places that make our sugar shine, places just like Leeds’ Doh’hut...

Specialising in big, hearty, British-style doughnuts, they’re a welcome change from American chains - a shop that champions the jammy doughnuts we all grew up on! 

Inspired by the US food truck scene, Doh’hut founder Tom started out making doughnuts in his parent’s kitchen before eventually investing in his own food truck. 

Once on wheels, he quickly became a favourite at many foodie festivals and even won the prestigious British St. Food Awards in 2018! 

The success allowed Tom to set up Doh’hut’s permanent home in his native Leeds, followed by two more bakeries in London (Spitalfields & Exmouth Market)!

Focusing on handmade, fluffy and classic flavours, every doughnut is fried to perfection before being hand-rolled in a sweet layer of Tate & Lyle Sugar.

There’s no bells and whistles here. It’s just getting down to basics to make doughnuts the best they can be! 🏆
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Your inspiration for sweet and sticky desserts... 

Sticky toffee pud!? It's in the bag!
Calling this a cheesecake doesn't do it justice... 

Made with light, creamy ricotta, it boasts smoother, softer slices with entire bites of cherry for a sweet, intense hit. 

A dish that announces it's summer just by being in the room!

Ingredients

For the base
Fairtrade Golden Caster Fairtrade Tate & Lyle Golden Caster Cane Sugar 75 g
Flour Self raising flour 75 g
Hazelnuts Toasted chopped hazelnut 50 g
Eggs Egg 1
Olive-oil Olive oil 60ml

For the Topping
Fairtrade Cane Icing Sugar Icing sugar 75 g
Cherries Cherries 250 g
Cream-cheese Ricotta 250 g
Sour cream 150 g
Eggs 1
Vanilla Vanilla extract 2tsp
Step 1

Pre-heat the oven to 180ºC/Fan160ºC/Gas mark 4.

Step 2

Grease a 20cm (8”) round cake tin with a removable base.

Step 3

For the base, whisk the Tate & Lyle Golden Caster Sugar and the egg with the oil until thick and creamy.

Step 4

Put the hazelnuts and flour into a food processor and whiz until the nuts are finely chopped, then fold into the egg mixture. Spoon into the tin and level, then bake for 20 minutes.

Step 5

Meanwhile stone the cherries and halve if large. Place on kitchen paper to soak up some of the juices.

Step 6

Beat the sour cream, ricotta, vanilla extract, egg and Tate & Lyle Fairtrade Icing Cane Sugar until smooth. Pour over the base and scatter over the cherries. Return to the oven and cook for 25-30 minutes until the creamy topping is set.

Step 7

Allow to cool before removing from the tin.
Lower in calories and aspartame-free, Tate & Lyle Sweetener is an easy alternative from the experts in sugar. 

Proof there are other ways of keeping your sweet tooth happy!
We wish it was this easy 😅

That being said, Tate & Lyle Pure Cane Caster Sugar can still feel like a magic trick - helping you conjure up sweet and delicious creations in a jiffy!

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