This sweet bread with a raspberry filling and cream cheese frosting is an absolute favorite with my current (but soon to be former!) co-workers. These are best for brunch, or as a treat with a cup of coffee or tea. Since it tastes similar to a Swedish kringle, I’m not sure why this is called “wine bread,” as there is no wine used in the recipe. Does it go great with a glass of red or white? I don’t know. All I know is that I’ve been making this recipe for years, ever since it was given to me by my host mom during a Bethel College women’s choir tour. Maybe it was the break from church basement potlucks featuring red Kool-Aid and green Jell-O that made this treat especially delightful, or maybe it was the thoughtfulness of the South Dakota mom who made the effort to go beyond chocolate chip cookies to welcome her guests. In hindsight, I think the poor woman was a little shocked that a skinny little college girl (this was a while ago…), could down as many of these delicious treats as I did. She simply had to share the recipe so I could get my fix once I got home. She sure didn’t want me stalking her for more.
Don’t let the fact that there’s yeast in the recipe scare you. This is one of the easier yeast dough’s to make, as all the eggs and butter make it very pliable. I’ve included photos below of how to roll out and assemble, in case my descriptions don’t make sense. Then once you’ve tried it, give me YOUR opinion of how it got it’s name.
Makes 4 pastries, each one yielding about 8 pieces
1 cup butter (2 sticks)
3 tablespoons granulated sugar
1 teaspoon salt
2½ teaspoons dry yeast
4 cups all-purpose flour, divided
2 eggs, room temperature
1 cup milk
Raspberry pie filling *
8 ounces cream cheese, room temperature
1½ cups powdered sugar
¼-1/3 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
In small sauce pan, melt butter. Stir in sugar and salt, and stir until they are dissolved. Let cool to lukewarm. Pour into mixing bowl; fit mixer with dough hook. Sprinkle yeast on top of butter mixture. Mix eggs in small bowl, then add to butter and yeast in bowl, along with 1 cup of the flour. Stir to combine. Add milk and the rest of the flour all at once, and turn mixer on second to lowest setting. Stir until dough clings to dough hook, and no bits remain on outside of the bowl. Cover dough with plastic wrap, tucking it right on top of dough ball. Chill at least 15 minutes, or up to 3 hours.
Preheat oven to 350° Fahrenheit. Divide chilled dough into 4 equal parts. Sprinkle cutting board with flour and drop one section of dough onto surface, and knead into a ball. Sprinkle a little flour on top. Roll out with rolling pin to about ¼” thickness. Transfer to a baking sheet. (You will need 2 baking sheets for the 4 pastries.) Spread one-quarter of the raspberry filling down middle section of the dough, then fold 1/3 over from each side on top of filling. Repeat process with other three sections of dough to form the rest of the pastries.
Bake for 20 minutes. Remove from oven and place each pastry on a cooling rack. Cool for about 30-60 minutes. Then make frosting. Place cream cheese in smaller mixing bowl, then add powdered sugar and cream thoroughly. Gradually add ¼ cup milk, and both extracts. If frosting is not thin enough to drizzle on pastry, add more milk. Drizzle or spread onto cooled dough, then sprinkle sliced almonds on top. To serve, slice into 1-2 inch wide strips. Store any remaining pastries in an airtight containers.
*NOTE: While I prefer raspberry pie filling for this recipe, you can also use blueberry or peach. I’ve made this with all those flavors, but usually raspberry is the fan favorite.