When I was in high school, I took a weeklong bread baking intensive at the French Culinary Institute (now called the International Culinary Center). Prior to the course, anytime I saw yeast as an ingredient in a recipe, I turned the page. It’s a tool, just like any other leavening ingredient (like baking powder). This rendition employs raspberry jam, which is spread on top of the rolled-out dough so that when you roll it up and slice it, the jam is spiraled throughout the individual buns. Served with a generous amount of sweetened crème fraîche drizzled on top, this version is my personal favorite, but, as you’ll see, the possibilities are limitless.
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