Tuesday, November 18, 2014

Blueberry Cinnamon Swirl bread

All my bakes so far have been largely ugly, so I decided that I wanted to try making something that was both aesthetically-pleasing AND tasted good! I daresay this blueberry raisin cinnamon braid looks (and tastes) mighty delicious! (How convenient that "delicious" is an adjective applicable for both senses haha)

The bread was both buttery and sweet (from the filling) at the same time, very much like eating brioche with berry compote!!! It makes a perfect quick breakfast :)))

Perhaps the most challenging part is braiding the bread! I made a few silly mistakes with this and was honestly terrified as I weaved lump of dough over the other. But the cautious effort was worth it in the end! The wreath is just beautiful, don't you agree?

What you will need:
two and a quarter teaspoons of instant dry yeast
a tablespoon of sugar
a three-quarter cup of warmed whole milk
a large egg yolk
two tablespoons of unsalted butter, melted
two and a quarter cups of all-purpose flour
half a teaspoon of salt
a bit of olive oil for greasing the bowl

a quarter cup of unsalted butter, at room temperature
a quarter cup of sugar
three teaspoons of ground cinnamon
two cups of fresh blueberries
a large egg, beaten for egg wash


1. In a medium bowl, stir yeast with sugar, before stirring in the lukewarm milk and then adding the egg yolk and melted butter. Whisk together until thoroughly combined. Allow mixture to rest for 5 minutes. It should foam and froth.

2. In a large bowl, whisk together the flour and salt.

3. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl.

4. Place dough on a lightly floured counter and knead by hand for about 10 minutes more. The dough ball should be smooth and damp, without being too sticky. Shape dough into a ball.

dough rising is probably the most fascinating things ever!!!

5. Grease a large bowl with olive oil. Place the dough in the bowl and cover. Allow to rest at warm room temperature for about 1 hours, or until doubled in size.

6. While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.

7. Pre-heat the oven to 190°C. Grease a 10-inch cast iron skillet. Set aside.

8. After the dough has doubled in size, place it on a lightly floured counter and knead twice. Use a rolling pin to roll the dough to a rectangle.

9. Spoon the cinnamon filling over top, spreading evenly, leaving a clean 1-inch border around the edges.

10. Sprinkle the fresh blueberries over the cinnamon filling.

Let's start braiding!

11. Roll the longest side of the dough. The roll will be a bit lumpy because of all the berries. Using a sharp knife, cut the log in half length-wise, leaving 1-inch of the edge uncut.

12. Start braiding the two pieces, by carefully lifting the left strand over the right strand. Repeat this motion until you reach the bottom of the dough. Press together to seal, then join the two ends, creating a circle with the dough and press together.

13. Using two swift hands, transfer the dough ring to the prepared cast iron skillet.

14. Brush the wreath with the beaten egg.

15. Bake for 20-25 minutes until golden brown and bubbling. Allow to cool for about 30 minutes before slicing and serving.

No comments :

Post a Comment