Roasted Blueberry Pull Apart Loaf
Indulge in the cozy flavors of our Roasted Blueberry Pull Apart Loaf. This sweet, soft bread, bursting with juicy blueberries, is perfect for breakfast or dessert. Drizzled with a zesty glaze, it’s a delightful treat you won’t want to miss out on!
Equipment
- Mixing Bowl
- Frying Pan
- Whisk
- Baking Sheet
- Oven
Ingredients
- 2½ cups cups All-purpose flour plus 2 tablespoons
- 3 tablespoons tablespoons Granulated sugar
- 1½ teaspoons teaspoons Instant yeast
- 1¼ teaspoons teaspoons Kosher salt
- ¼ cup cup Unsalted butter softened
- ¼ cup cup Water
- ¼ cup cup Whole milk
- ½ teaspoon teaspoon Vanilla
- 1 Large egg room temperature
- Roasted Blueberries follow recipe
- Lemon Sugar Glaze follow recipe
Instructions
- In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, sugar, yeast, and salt by hand.
- In a small saucepan, heat butter, ¼ cup (60 grams) water, milk, and vanilla over medium-low heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm butter mixture to flour mixture; using the paddle attachment, beat at medium-low speed until combined.
- Add egg, and beat until combined. With mixer on low speed, gradually add 1½ cups (188 grams) flour, beating just until combined and stopping to scrape sides of bowl.
- Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 5 to 7 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining 2 tablespoons (16 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.
- Turn out dough onto a very lightly floured surface, and shape into a smooth round. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
- Turn out dough onto a very lightly floured surface, and gently press into an 8×6-inch rectangle. Loosely wrap in plastic wrap. Refrigerate for at least 1 hour or up to overnight.
- Spray an 8½×4½-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
- On a lightly floured surface, roll dough into a 13×10-inch rectangle (about ¼ inch thick). Using a small offset spatula, spread Roasted Blueberries onto dough, leaving a ½-inch border around edges.
- Using a knife or pastry wheel, cut dough into 4 (10×3¼-inch) strips. Stack strips on top of each other, and cut into 4 (3¼×2½-inch) rectangles.
- Stand prepared pan vertically on one short side. Starting at bottom, carefully stack rectangles on top of each other in pan. Turn pan right side up. Loosely cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 minutes to 1 hour.
- Preheat oven to 350°F (180°C). Bake for 15 minutes. Loosely cover with foil, and bake until top and sides are golden and an instant-read thermometer inserted in center registers 190°F (88°C), 25 to 30 minutes more. Let cool in pan for 15 minutes. Remove from pan, and drizzle with Lemon Sugar Glaze. Serve warm or at room temperature.
Notes
- Storage: Store leftovers in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
- Freezing: You can freeze slices of the loaf. Just wrap them tightly in plastic wrap and store in a freezer bag.
- Pairing: This bread is fantastic with a side of fresh fruits or yogurt.
- Variations: Feel free to experiment by adding nuts or different fruits to the dough.
- Gifting: This loaf makes a wonderful gift for friends and family!