Photo Credit: Tieghan Gerard

Blueberry Lemon Pull-Apart Bread

This bread is bright, beautiful, hinted with fresh lemony flavor, and bursting with sweet blueberries.

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Blueberry Lemon Pull-Apart Bread

Blueberry Lemon Pull-Apart Bread

This bread is bright, beautiful, hinted with fresh lemony flavor, and bursting with sweet blueberries.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Breakfast
Keyword: blueberry, bread, lemon, pull apart bread
Servings: 2 pull-apart loaves
Author: Tiegen Gerard

Ingredients

  • Butter, for greasing
  • 4 ounces créme fraîche
  • 1/4 cup plus 1 tablespoon honey
  • 2 tablespoons pure vanilla extract
  • Zest and juice of 1 lemon
  • 1/2 teaspoon ground cinnamon
  • Everyday Bread Dough, at room temperature (below)
  • 2 cups fresh or frozen blueberries
  • 1 tablespoon fresh thyme leaves

Everyday Bread Dough:

  • 1 cup warm whole milk
  • 1 packet instant dry yeast
  • 1 tablespoon honey
  • 2 large eggs, beaten
  • 4 tablespoons salted butter, melted
  • 3 1/2 to 4 cups all-purpose flour (see note)
  • 1/2 teaspoon kosher salt

Instructions

  • Grease two 9 × 5-inch loaf pans.
  • Make the filling. In a small bowl, stir together the crème fraîche, 1 tablespoon of the honey, the vanilla, lemon zest, lemon juice, and cinnamon.
  • Make the rolls. Turn out the dough onto a lightly floured work surface, punch it down, and roll it into a 10 × 16-inch rectangle about ½ inch thick, with a long side facing you. Spread the crème fraiche mixture over the dough and sprinkle the blueberries evenly on top. Starting with the long edge closest to you, pull the dough up and over the filling and carefully roll it into a log, keeping it fairly tight. Pinch the edge to seal.
  • Turn the log seam side down and cut it into 12 equal rolls. Place 6 rolls, seam side down, in each prepared pan; the rolls should touch. Cover and let rise in a warm place until almost doubled in size, 30 minutes to 1 hour.
  • Preheat the oven to 350°F.
  • Bake the rolls until lightly browned on top, 45 to 50 minutes. Set aside to cool slightly.
  • Make the thyme honey. Meanwhile, combine the thyme and the remaining ¼ cup of honey in a small saucepan over low heat. Simmer until the honey begins to bubble, about 3 minutes, and remove the pan from the heat.
  • Drizzle the bread with the warm thyme honey. Store any leftovers refrigerated in an airtight container for up to 3 days. This recipe makes enough for two loaves of bread. Bake them both, or freeze one for later. To freeze, wrap the baked bread in plastic wrap and freeze for up to 3 months. Thaw overnight on the counter, add the thyme honey, and enjoy!

Everyday Bread Dough:

  • In the bowl of a stand mixer fitted with the dough hook attachment, combine the milk, yeast, honey, eggs, butter, 3½ cups of flour, and the salt. Beat until the flour is completely incorporated, 4 to 5 minutes. If the dough seems sticky, add the remaining ½ cup of flour.
  • Cover the bowl with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.
  • At this point, the dough can be used as directed within any recipe of your choice.

Notes

To measure flour properly, fluff the flour in its bag or container with your measuring cup and sprinkle it into a dry bowl. Then scoop the flour back up with the measuring cup and level off the excess with a straightedge.
Reprinted from Half Baked Harvest Super Simple. Copyright © 2019 by Tieghan Gerard. Photographs copyright © 2019 by Tieghan Gerard. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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