Sun Dried Bing Cherry- Almond Quik Galette
Prep Time | 20 min Total Time | 30 mins Servings | 8
No time to make dough? Start with a Hot Roll Mix - the Sun Dried Cherry filling makes it homemade.
Sun Dried Bing Cherry Filling
2 tbsp unsalted butter, softened
¼ tsp freshley ground nutmeg
¼ tsp grated lemon zest
¼ cup sugar
½ cup Traina Sun Dried Bing Cherries
½ cup slivered almonds
Blend nutmeg and lemon zest into softened butter. Make dough according to package directions or refer to recipe below.
After dough as risen, knead gently on floured surface. Then form dough in a circle about 15″ in diameter. Place the dough circle on a cookie sheet, lined with parchment paper.
Spread butter mixture over the top of the bread circle. Sprinkle sugar over the butter, then top with cherries and almonds.
Leave a 2″-2½″ border all around. Fill bread circle with the filling. Fold outer edges of the dough over the filling. Preheat over to 500°. Allow dough to rest 30 minutes, covered. Bake at 500° for 6-8 minutes.
Good Breakfast Bread Sweet Dough
1 package active dry yeast
6 tbsp warm water
Pinch of sugar
½ stick unsalted butter, room temperature
3 tbsp sugar
1 tsp vanilla extract
¼ freshly grated nutmeg
½ tsp salt
1 2/3 cups flour
In the bowl of a stand mixer, sprinkle yeast over the warm water. Add a pinch of sugar and allow the yeast to foam at least 10 minutes.
Using the paddle attachment beat in the butter, 3 tbsp of butter and sugar, the egg, vanilla nutmeg and salt.
Switch to the dough hook and add flour ½ cup at a time until soft dough forms. Turn the dough out on a floured surface. Knead 8 turns.
Place dough in a buttered bowl, cover with a towel and allow to double in size