1For the blueberry puree, cook 1 cup fresh blueberries, 1 tablespoon sugar, and 1 tablespoon water in a small saucepan on low until the blueberries are soft.
2For the blueberry puree, cook 1 cup fresh blueberries, 1 tablespoon sugar, and 1 tablespoon water in a small saucepan on low until the blueberries are soft.
3For the blueberry puree, cook 1 cup fresh blueberries, 1 tablespoon sugar, and 1 tablespoon water in a small saucepan on low until the blueberries are soft.
4Blend the cooked blueberries until pureed and let it cool until warm.
5Blend the cooked blueberries until pureed and let it cool until warm.
6Blend the cooked blueberries until pureed and let it cool until warm.
7For the plain dough, combine 3 1/4 cups all-purpose flour, 1 1/4 cups warm milk, 5 tablespoons melted butter, 2 tablespoons sugar, 2 1/4 teaspoons instant yeast, and 1 1/4 teaspoons salt in a stand mixer.
8For the plain dough, combine 3 1/4 cups all-purpose flour, 1 1/4 cups warm milk, 5 tablespoons melted butter, 2 tablespoons sugar, 2 1/4 teaspoons instant yeast, and 1 1/4 teaspoons salt in a stand mixer.
9For the plain dough, combine 3 1/4 cups all-purpose flour, 1 1/4 cups warm milk, 5 tablespoons melted butter, 2 tablespoons sugar, 2 1/4 teaspoons instant yeast, and 1 1/4 teaspoons salt in a stand mixer.
10If using active dry yeast, mix it with warm milk and sugar first, let it sit for 5 minutes, then incorporate with other ingredients.
11If using active dry yeast, mix it with warm milk and sugar first, let it sit for 5 minutes, then incorporate with other ingredients.
12If using active dry yeast, mix it with warm milk and sugar first, let it sit for 5 minutes, then incorporate with other ingredients.
13Mix the plain dough on low in the stand mixer, then increase the speed to about number eight and mix for 6 minutes until it pulls together.
14Mix the plain dough on low in the stand mixer, then increase the speed to about number eight and mix for 6 minutes until it pulls together.
15Mix the plain dough on low in the stand mixer, then increase the speed to about number eight and mix for 6 minutes until it pulls together.
16Spray your hands with oil and scoop the plain dough out of the bowl.
17Spray your hands with oil and scoop the plain dough out of the bowl.
18Spray your hands with oil and scoop the plain dough out of the bowl.
19Spray another bowl with oil (e.g., avocado oil) and place the plain dough in it.
20Spray another bowl with oil (e.g., avocado oil) and place the plain dough in it.
21Spray another bowl with oil (e.g., avocado oil) and place the plain dough in it.
22For the blueberry dough, substitute some of the milk with the blueberry puree and add 1/2 cup warm milk to the rest of the ingredients.
23For the blueberry dough, substitute some of the milk with the blueberry puree and add 1/2 cup warm milk to the rest of the ingredients.
24For the blueberry dough, substitute some of the milk with the blueberry puree and add 1/2 cup warm milk to the rest of the ingredients.
25Mix the blueberry dough in the stand mixer following the same process as the plain dough.
26Mix the blueberry dough in the stand mixer following the same process as the plain dough.
27Mix the blueberry dough in the stand mixer following the same process as the plain dough.
28Coat both doughs with a little oil, cover them with a damp towel, and let them rise until doubled in size (about 1 1/2 to 2 hours for the first rise).
29Coat both doughs with a little oil, cover them with a damp towel, and let them rise until doubled in size (about 1 1/2 to 2 hours for the first rise).
30Coat both doughs with a little oil, cover them with a damp towel, and let them rise until doubled in size (about 1 1/2 to 2 hours for the first rise).
31Lightly flour your counter surface and divide both the white and purple doughs into two equal halves.
32Lightly flour your counter surface and divide both the white and purple doughs into two equal halves.
33Lightly flour your counter surface and divide both the white and purple doughs into two equal halves.
34Keep the second half of each dough covered in the bowl.
35Keep the second half of each dough covered in the bowl.
36Keep the second half of each dough covered in the bowl.
37Roll one half of the white dough into a nice long rectangle using your hands to flatten it gently and then a rolling pin.
38Roll one half of the white dough into a nice long rectangle using your hands to flatten it gently and then a rolling pin.
39Roll one half of the white dough into a nice long rectangle using your hands to flatten it gently and then a rolling pin.
40Move the rolled white dough to the side and repeat the process with one half of the purple dough, aiming for roughly the same size.
41Move the rolled white dough to the side and repeat the process with one half of the purple dough, aiming for roughly the same size.
42Move the rolled white dough to the side and repeat the process with one half of the purple dough, aiming for roughly the same size.
43Spread two tablespoons of soft butter over the white dough.
44Spread two tablespoons of soft butter over the white dough.
45Spread two tablespoons of soft butter over the white dough.
46Place the blueberry dough layer on top of the buttered white dough, matching up the edges and gently pressing down.
47Place the blueberry dough layer on top of the buttered white dough, matching up the edges and gently pressing down.
48Place the blueberry dough layer on top of the buttered white dough, matching up the edges and gently pressing down.
49Use a rolling pin to gently roll over the combined layers to ensure they stick together and prevent gaps or air bubbles.
50Use a rolling pin to gently roll over the combined layers to ensure they stick together and prevent gaps or air bubbles.
51Use a rolling pin to gently roll over the combined layers to ensure they stick together and prevent gaps or air bubbles.
52Spread two more tablespoons of really soft butter over the entire surface of the layered dough.
53Spread two more tablespoons of really soft butter over the entire surface of the layered dough.
54Spread two more tablespoons of really soft butter over the entire surface of the layered dough.
55Roll the layered dough into a tight log, gently pushing down a little seam as you roll to prevent big air pockets.
56Roll the layered dough into a tight log, gently pushing down a little seam as you roll to prevent big air pockets.
57Roll the layered dough into a tight log, gently pushing down a little seam as you roll to prevent big air pockets.
58Pinch the seam shut at the bottom of the rolled log.
59Pinch the seam shut at the bottom of the rolled log.
60Pinch the seam shut at the bottom of the rolled log.
61Flip the dough over and use kitchen scissors to cut at an angle almost all the way through, all the way down the dough.
62Flip the dough over and use kitchen scissors to cut at an angle almost all the way through, all the way down the dough.
63Flip the dough over and use kitchen scissors to cut at an angle almost all the way through, all the way down the dough.
64Push each cut section off to alternate sides, pulling them down, and then tuck the tops under the dough when finished.
65Push each cut section off to alternate sides, pulling them down, and then tuck the tops under the dough when finished.
66Push each cut section off to alternate sides, pulling them down, and then tuck the tops under the dough when finished.
67Squish the shaped dough together and place it into a loaf pan lined with a silicone liner or crumpled wet parchment paper.
68Squish the shaped dough together and place it into a loaf pan lined with a silicone liner or crumpled wet parchment paper.
69Squish the shaped dough together and place it into a loaf pan lined with a silicone liner or crumpled wet parchment paper.
70Pinch the seams on the bottom of the dough in the loaf pan to prevent them from coming up the sides when baked.
71Pinch the seams on the bottom of the dough in the loaf pan to prevent them from coming up the sides when baked.
72Pinch the seams on the bottom of the dough in the loaf pan to prevent them from coming up the sides when baked.
73Cover the loaf pan with a damp towel and let it rise for 30 to 45 minutes until nice and puffy.
74Cover the loaf pan with a damp towel and let it rise for 30 to 45 minutes until nice and puffy.
75Cover the loaf pan with a damp towel and let it rise for 30 to 45 minutes until nice and puffy.
76For the second set of dough, repeat the shaping technique: rolling two rectangles, buttering between the layers, rolling into a tight log, and cutting with scissors, alternating the sections.
77For the second set of dough, repeat the shaping technique: rolling two rectangles, buttering between the layers, rolling into a tight log, and cutting with scissors, alternating the sections.
78For the second set of dough, repeat the shaping technique: rolling two rectangles, buttering between the layers, rolling into a tight log, and cutting with scissors, alternating the sections.
79Bake this second set of dough on a parchment-lined baking sheet if you don't have another loaf pan.
80Bake this second set of dough on a parchment-lined baking sheet if you don't have another loaf pan.
81Bake this second set of dough on a parchment-lined baking sheet if you don't have another loaf pan.
82Cover the shaped dough on the baking sheet with a damp towel and let it rise as well.
83Cover the shaped dough on the baking sheet with a damp towel and let it rise as well.
84Cover the shaped dough on the baking sheet with a damp towel and let it rise as well.
85Once the dough is puffed up, brush it with a milk wash (not egg wash to avoid it being too dark).
86Once the dough is puffed up, brush it with a milk wash (not egg wash to avoid it being too dark).
87Once the dough is puffed up, brush it with a milk wash (not egg wash to avoid it being too dark).
88Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 30 to 45 minutes, or until the internal temperature reaches 190 degrees Fahrenheit (88 degrees Celsius).
89Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 30 to 45 minutes, or until the internal temperature reaches 190 degrees Fahrenheit (88 degrees Celsius).
90Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 30 to 45 minutes, or until the internal temperature reaches 190 degrees Fahrenheit (88 degrees Celsius).
Ingredients
3.25 cup all purpose flour
3.25 cup all purpose flour
3.25 cup all purpose flour
1.25 cup warm milk
1.25 cup warm milk
1.25 cup warm milk
5 TBS melted butter
5 TBS melted butter
5 TBS melted butter
2 TBS sugar
2 TBS sugar
2 TBS sugar
2.25 tsp instant yeast
2.25 tsp instant yeast
2.25 tsp instant yeast
1.25 salt
1.25 salt
1.25 salt
1 cup fresh blueberries
1 cup fresh blueberries
1 cup fresh blueberries
1 TBS sugar
1 TBS sugar
1 TBS sugar
1 TBS water
1 TBS water
1 TBS water
0.5 cup warm milk
0.5 cup warm milk
0.5 cup warm milk
oil
oil
oil
2 TBS soft butter
2 TBS soft butter
2 TBS soft butter
2 TBS soft butter
2 TBS soft butter
2 TBS soft butter
milk
milk
milk
Equipment
stand mixerdough hookloaf panrolling pinkitchen scissorssilicone linerparchment paperbaking sheet
Tips
If using active dry yeast, mix it with warm milk and sugar first, let it sit for 5 minutes, then incorporate with other ingredients.
If dough is too dry or not stretchy enough, mix in a little extra warm milk.
To prevent gaps and air bubbles, use a rolling pin to ensure the dough layers stick together.
Gently push down a little seam as you roll the dough to prevent big air pockets.
To shape the bread without a loaf pan, use a parchment-lined baking sheet.
A milk wash makes the bread less dark than an egg wash.