Directions
- 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.
- 2Blend the cooked blueberries until pureed and let it cool until warm.
- 3For 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.
- 4If using active dry yeast, mix it with warm milk and sugar first, let it sit for 5 minutes, then incorporate with other ingredients.
- 5Mix 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.
- 6Spray your hands with oil and scoop the plain dough out of the bowl.
- 7Spray another bowl with oil (e.g., avocado oil) and place the plain dough in it.
- 8For 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.
- 9Mix the blueberry dough in the stand mixer following the same process as the plain dough.
- 10Coat 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).
- 11Lightly flour your counter surface and divide both the white and purple doughs into two equal halves.
- 12Keep the second half of each dough covered in the bowl.
- 13Roll one half of the white dough into a nice long rectangle using your hands to flatten it gently and then a rolling pin.
- 14Move the rolled white dough to the side and repeat the process with one half of the purple dough, aiming for roughly the same size.
- 15Spread two tablespoons of soft butter over the white dough.
- 16Place the blueberry dough layer on top of the buttered white dough, matching up the edges and gently pressing down.
- 17Use a rolling pin to gently roll over the combined layers to ensure they stick together and prevent gaps or air bubbles.
- 18Spread two more tablespoons of really soft butter over the entire surface of the layered dough.
- 19Roll the layered dough into a tight log, gently pushing down a little seam as you roll to prevent big air pockets.
- 20Pinch the seam shut at the bottom of the rolled log.
- 21Flip the dough over and use kitchen scissors to cut at an angle almost all the way through, all the way down the dough.
- 22Push each cut section off to alternate sides, pulling them down, and then tuck the tops under the dough when finished.
- 23Squish the shaped dough together and place it into a loaf pan lined with a silicone liner or crumpled wet parchment paper.
- 24Pinch the seams on the bottom of the dough in the loaf pan to prevent them from coming up the sides when baked.
- 25Cover the loaf pan with a damp towel and let it rise for 30 to 45 minutes until nice and puffy.
- 26For 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.
- 27Bake this second set of dough on a parchment-lined baking sheet if you don't have another loaf pan.
- 28Cover the shaped dough on the baking sheet with a damp towel and let it rise as well.
- 29Once the dough is puffed up, brush it with a milk wash (not egg wash to avoid it being too dark).
- 30Bake 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
- 1.25 cup warm milk
- 5 TBS melted butter
- 2 TBS sugar
- 2.25 tsp instant yeast
- 1.25 salt
- 1 cup fresh blueberries
- 1 TBS sugar
- 1 TBS water
- 0.5 cup warm milk
- oil
- 2 TBS soft butter
- 2 TBS soft butter
- 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.
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