These seasoned chicken tenders covered in a Parmesan-bread crumb topping are perfect as an appetizer or for supper.
| Prep Time: | 45 mins |
| Cook Time: | 25 mins |
| Additional Time: | 2 hrs 40 mins |
| Total Time: | 3 hrs 50 mins |
| Servings: | 20 |
| Yield: | 2 loaves |
Ingredients
- 6 cups all-purpose flour, or more if needed (divided)
- 1 tablespoon rapid rise yeast
- ½ cup white sugar
- ¼ teaspoon salt
- ½ cup unsalted butter
- 1 ¾ cups milk
- 3 eggs, beaten
- 1 lemon, zested and juiced
- 1 egg yolk
- 1 tablespoon water
- ½ cup seedless raspberry jam
- 1 cup confectioners’ sugar
Instructions
- In a large bowl, whisk together 4 cups of flour, yeast, white sugar, and salt. In a saucepan over low heat, melt unsalted butter with milk until the mixture is warm, about 110 degrees F (43 degrees C).
- Gradually whisk about 1/3 of the butter-milk mixture into beaten eggs, then return egg mixture back into the remaining milk mixture. Stir lemon zest into liquid ingredients, setting aside lemon juice for later. Pour liquid ingredients into flour mixture, and stir until thoroughly combined.
- Add enough flour to make a soft dough; turn dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes. Place dough into an oiled bowl, and turn dough around to cover surface lightly with oil. Cover the bowl with plastic wrap, and allow to rise in a warm place until doubled, about 1 hour. Punch down dough, and allow to rest for 10 minutes.
- Divide dough in half, and roll each half into a round ball. On a floured surface, roll out a ball into a 12-inch circle. Place a drinking glass, face down, into the center of the circle to prevent cutting dough too far into the center. Cut dough with a knife, from the edge of dough circle to the rim of the glass, into quarters. Cut each quarter into 5 narrow wedge-shaped strips. (Center of dough is uncut.) Remove the drinking glass. There are 20 narrow wedge-shaped strips surrounding the uncut center of dough.
- Pick up two adjacent strips, and twist them together about 4 times; pinch the ends of the two pieces together at the top. Gently coil to form a rough flower shape. Arrange round into the middle of circle, where the drinking glass was.
- Pick up two more adjacent strips, and twist and pinch them as before; coil them into a rough round, and arrange new petal next to the center rosette. Repeat with remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the center rosette. Finished bread has 9 petals surrounding the center round. Repeat steps with second ball of dough to make two breads.
- Grease a baking sheet, or line with parchment paper. Place shaped breads onto the prepared baking sheet, reshaping them into rounds if needed; cover with a clean kitchen towel, and place into a warm spot to rise until almost doubled, 30 to 45 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Beat egg yolk with water in a small bowl, and brush mixture over both breads.
- Bake in the preheated oven until breads have turned golden brown, about 25 minutes. Allow to cool.
- Use your fingers to gently deepen the indentations in the center of each petal, and fill each with about 1/2 to 1 teaspoon of raspberry jam. Mix reserved lemon juice and confectioners’ sugar in a bowl to form a glaze; drizzle glaze in thin lines all over both breads. Allow glaze to set. To serve, pull petals apart.
- Before making the dish, be sure to look at the pictures for how it is formed.
- Lemon curd is an option to replace the jam.
Nutrition Facts
| Calories | 269 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 51 mg |
| Sugars | 17 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Love it! Beautiful presentation and delicious.
Fun to make
Very good
My sister claims it tastes excellent. I had a medical event that messed up some of my taste. It took me a long (total) time to make this recipe. But the end result was pretty impressive. I may have added some vanilla/maybe a bit more sugar(?) Overall it was a great recipe! Thanx 4 sharing it!
It was very good! I halved the recipe because I only wanted one loaf, and I used blueberry preserves instead of raspberry jam. I will definitely make this again.
Y’all… this bread is wonderful. I replaced the milk and butter with almond milk and margarine to make it dairy-free, and it still turned out great. It’s really easy, too, especially if you’ve made yeast bread before.
DELICIOUS! It came out beautifully and tasted heavenly!
excellent recipe. I used instant active yeast instead of rapid rise and it was fine and I didn’t use much lemon zest but just enough for the flavor. I’ll make this again for sure!
Loved it but it dried out very quickly. Thankfully it was yummy enough that it was all gone and we didn’t have to worry about leftovers.
Came out beautifully. My first time working with yeast!
Super easy. Made like recipe except used apricot preserves on one and mango pineapple on the other. Lovely presentation.
Turned out great….a favorite
I made this as a date project with my Mom. She knows a lot about making bread so some tips that you can’t know without practice I got from her along the way(dough consistency etc). It took all afternoon but it was super fun and the final result was fabulous. My Mom was even asking for the recipe!
Definitely making this again, whether it’s Easter or not!
I made no changes, Looked beautiful coming out of oven. eating it I found it be dry , tough to chew with little flavor,
So much fun I made with my daughter. We only changed the flour to whole wheat organic un-bleached. She used Raspberry and I used Loganberry both were delicious.
Although a bit time consuming, it’s not difficult at all, and very much worth the time. And very delicious! My whole family loved it. I plan to make this for Easter.
I just finished making, very easy instructions to follow, I watched the video to see how the flowers were made and it was fantastic. Easy, fun, delicious, I ended up using canned cherries for my “filling” and they were perfect, I used a cream cheese powdered sugar drizzle on top, it made it very festive. I didn’t change a thing, followed the recipe, well accept for the cherries instead of jam, and it worked perfectly, thanks for the recipe
This dough really needs more salt, it comes out a bit bland without it. I’ll double it next time. Also, I recommend baking the loaves on two separate baking sheets as they do not fit properly on one and you’ll end up compromising on shape.
Fun to make, and was totally a hit at Easter brunch! I cut the recipie in half and only made one bread but afterward wished that I had made two. It’s sweet like a light sweetbread but not quite as sweet as a pastry. The jam and lemon icing really made it come together.
Lovely recipe, a must try.