Blueberry Snowflake Bread
Dough:
1 cup warm whole milk
1 packet instant dry yeast
1 tablespoon honey
2 eggs, beaten
4 tablespoons butter, melted
3 1/2-4 cups all-purpose flour
1/2 teaspoon kosher salt
1 egg beaten, for brushing before baking
Blueberry Compote:
1 c fresh blueberries
1/2 tsp lemon zest
1 1/2 tsp freshly squeezed lemon juice
1 1/2 tsp granulated sugar
Spread:
4 tsp butter
1/3 cup sugar
Frosting:
4 tablespoons butter
4 oz cream cheese
2 Tablespoons milk
2 teaspoons vanilla extract
2 cups powdered sugar
Instruction:
1. To make the dough. Combine the milk, yeast, honey, 2 eggs, butter, 3 1/2 cups flour, and salt in a large mixing bowl. Mix on medium speed until the dough comes together and pulls away from the side of the bowl. The dough should be sticky, but if it seems too sticky, add the remaining 1/2 cup flour.
2. Remove the dough from the bowl and place on a lightly floured surface. Kneed into a smooth ball. Grease a large bowl and add the dough to the bowl. Cover the bowl with plastic wrap and let sit 45 minutes-1 hour or until the dough has doubled in size.
3. Meanwhile, make the filling. To make the blueberry compote, add the blueberries, lemon zest, lemon juice, and sugar to a small pot and bring to a simmer over medium heat. Once the pot is simmering, reduce the heat to medium low and allow it to continue to simmer until the mixture thickens up and becomes jammy. Be sure to stir the pot occasionally so that the compote doesn’t stick or burn to the sides or bottom of the pot. The compote takes about 20 mins from the time that you put it onto the stove until it’s done. Set it aside and allow it to cool. It will continue to thicken as it cools.
4. Lightly dust a surface with flour. Once the dough has doubled in size, punch the dough down and roll into a ball. Cut the dough evenly into 4 pieces and roll each piece out into a 10 inch circle. Place 1 circle on a parchment lined baking sheet with sides. Spread 1/3 of butter and sugar mixture on the dough, then the blueberry filling over the dough, leaving a 1/2 inch border around the edge. Place another piece of dough on top and spread with 1/3 of the filling. Add the 3rd layer of dough and spread with the remaining filling. Finish with the 4th dough round.
5. Place a 2 inch wide drink glass in the center of the dough and use as a guide when cutting the strips. Using a sharp knife, cut the dough into 4 triangles, then cut each triangle in half creating 8 triangles. Now cut each triangle in half again to make a total of 16 triangles (see photos above for a guide).
6. Remove the drink glass. Lift the edges of 2 wedges that are next to each other and twist them away from each other twice. Pinch the ends to seal (see photos above for guide). Repeat with the remaining pairs of wedges. Cover the dough with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes, or let rise overnight in the fridge.
7. Preheat the oven to 350 degrees F and position a rack in the center. Brush the snowflake with the beaten egg. Bake for 15 minutes, remove from the oven and carefully spoon any sauce that has leaked out of bread back over the bread. Return to the oven and bake another 15 minutes or until golden brown.
8. Meanwhile, mix together frosting ingredients and pipe or drizzle over cooled snowflake
1. To make the dough. Combine the milk, yeast, honey, 2 eggs, butter, 3 1/2 cups flour, and salt in a large mixing bowl. Mix on medium speed until the dough comes together and pulls away from the side of the bowl. The dough should be sticky, but if it seems too sticky, add the remaining 1/2 cup flour.
2. Remove the dough from the bowl and place on a lightly floured surface. Kneed into a smooth ball. Grease a large bowl and add the dough to the bowl. Cover the bowl with plastic wrap and let sit 45 minutes-1 hour or until the dough has doubled in size.
3. Meanwhile, make the filling. To make the blueberry compote, add the blueberries, lemon zest, lemon juice, and sugar to a small pot and bring to a simmer over medium heat. Once the pot is simmering, reduce the heat to medium low and allow it to continue to simmer until the mixture thickens up and becomes jammy. Be sure to stir the pot occasionally so that the compote doesn’t stick or burn to the sides or bottom of the pot. The compote takes about 20 mins from the time that you put it onto the stove until it’s done. Set it aside and allow it to cool. It will continue to thicken as it cools.
4. Lightly dust a surface with flour. Once the dough has doubled in size, punch the dough down and roll into a ball. Cut the dough evenly into 4 pieces and roll each piece out into a 10 inch circle. Place 1 circle on a parchment lined baking sheet with sides. Spread 1/3 of butter and sugar mixture on the dough, then the blueberry filling over the dough, leaving a 1/2 inch border around the edge. Place another piece of dough on top and spread with 1/3 of the filling. Add the 3rd layer of dough and spread with the remaining filling. Finish with the 4th dough round.
5. Place a 2 inch wide drink glass in the center of the dough and use as a guide when cutting the strips. Using a sharp knife, cut the dough into 4 triangles, then cut each triangle in half creating 8 triangles. Now cut each triangle in half again to make a total of 16 triangles (see photos above for a guide).
6. Remove the drink glass. Lift the edges of 2 wedges that are next to each other and twist them away from each other twice. Pinch the ends to seal (see photos above for guide). Repeat with the remaining pairs of wedges. Cover the dough with plastic wrap and let rise in a warm place until doubled in size, about 45 minutes, or let rise overnight in the fridge.
7. Preheat the oven to 350 degrees F and position a rack in the center. Brush the snowflake with the beaten egg. Bake for 15 minutes, remove from the oven and carefully spoon any sauce that has leaked out of bread back over the bread. Return to the oven and bake another 15 minutes or until golden brown.
8. Meanwhile, mix together frosting ingredients and pipe or drizzle over cooled snowflake
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