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Lemony tear-apart dough filled with blackberry jam

Serves 4-6


3c flour

1/4c sugar

1 packet instant yeast

1/2tsp salt

zest of 2 lemons

1/4c coconut oil

1/3c almond milk

juice of 1 lemon

2 eggs, beaten‚Äč

10oz blackberry jam (or any flavor you like)


In a large bowl, whisk together 2 cups of the flour through lemon zest. In a separate small bowl, heat together milk and coconut oil to warm, then stir in the lemon juice. Add the wet into the dry and stir together. Completely incorporate the eggs as well. Slowly incorporate the remaining flour a little at a time.


Transfer to a floured workspace and knead a few minutes until slightly sticky. Grease the large bowl with oil then transfer the dough back into it, cover with plastic wrap, and rise in a warm place for 1 hour. 


Meanwhile, line a 9 x 5 loaf pan with parchment paper and grease. Once risen, roll out the dough on a floured surface to 12x18 inch rectangle. Brush the jam all the way to the edges of the dough. Cut the dough lengthwise into 6 strips then stack on top of each other and cut into 6 stacks. It will be very messy but transfer them on top of each other into the loaf pan. Cover with plastic wrap and rise another hour. Preheat the oven 350 degrees and bake for 25 to 30 minutes until golden brown. Cool for 20 minutes in pan before serving.



Wrap in plastic wrap then in a sealed Tuppeware to freeze. Reheat in microwave, the oven will dry it out. Freeze up to two weeks.