Blueberry Lemon Pull Apart Bread

Delicious yeast bread, made pull apart style, with lemon sugar filling, dotted with fresh blueberries and drizzled with a lemon icing sugar glaze.

For the bread dough:
2 3/4 cups all purpose flour
1/4 cup white granulated sugar
2 1/4 tsp instant yeast or see *Notes below for active dry yeast
1/2 tsp fine salt
1/3 cup milk
4 Tbsp butter
1/4 cup water
1 1/2 tsp vanilla or vanilla bean paste
2 large eggs
For the lemon sugar filling:
1/2 cup white granulated sugar
3 Tbsp finely grated lemon zest from about 2 lemons
4 Tbsp. unsalted butter melted
1/2 cup fresh blueberries
For the lemon glaze:
1 cup confectioners’/icing sugar
1 Tbsp milk
1 Tbsp freshly squeezed lemon juice
Imperial - Metric

Make the bread dough: Stir together 2 cups of the flour, 1/4 cup sugar, the yeast and salt in a large bowl or the bowl of a stand mixer fitted with a paddle attachment.
In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Alternately, warm in the microwave for about 45 seconds. Remove from the heat and add the 1/4 cup water. Set aside until cooled to just warm (120 to 130°F for instant yeast or about 110F for active dry yeast), about 1 minute. Stir in the vanilla extract.
Add the milk mixture to the flour mixture and, using a rubber spatula or the paddle attachment, mix until the dry ingredients are evenly moistened. With the mixer on low speed, add the eggs, one at a time, mixing just until incorporated after each addition. Stop the mixer and add the remaining 1/2 cup flour.
If using a stand mixture, remove the paddle attachment and place the kneading hook on the mixture. Resume mixing on low speed, adding additional flour as needed to make a smooth, moist and just slightly sticky dough. If making by hand, knead with as little additional flour as needed until dough is smooth.

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