Brioche Blueberry-Lemon pull-apart bread
Ingredients
Bread:
- 435g bread flour (3 cups + 2 tbsp)
- 68g granulated sugar (1/3 cup)
- 185g whole milk (3/4 cup)
- 60g salted butter, softened (4 tbsp)
- 100g Active Bubbly Starter
- 2 large eggs
Blueberry compote:
- 300g blueberries (about 2 cups)
- 95g granulated sugar (10 tbsp + 2 tsp)
- 1 tbsp lemon juice
- 12g cornstarch (cornstarch slurry)
- 2 tbsp water (cornstarch slurry)
Icing:
- Powder sugar 250g
- Melted butter 1 tbsp
- Whole milk 100g
-vanilla Paste 1/2 tsp
- lemon juice 2tsp
Instructions
Filling:
- In a medium saucepan on medium heat, combine blueberries, sugar, and lemon juice. Stir until well combined and cook until bubbling.
- Add cornstarch slurry and stir constantly until very thick.
- Transfer into a heat-safe bowl, cover with plastic wrap, and refrigerate until bread is ready.
Bread:
- In a bowl, combine warm milk and sugar. Add Starter, stir until combined.
- Add eggs, sugar, and mix again until well combined.
- Add flour to the mixture. Mix until a rough dough forms.
- Begin kneading. Once the dough starts to come together, gradually add the softened butter (1 tbsp at a time), kneading until fully incorporated before adding more.
- Continue kneading 8–10 minutes by hand or 5–6 minutes in a stand mixer, until smooth, elastic, and slightly tacky.
- Transfer dough to a lightly greased bowl and cover.
-After 30min-1hr knead until smooth and place back in bowl and cover.
- Let rise 8 hours, or until doubled in size.
- Punch down dough and roll into a rectangle about 12x18 inches
- Spread filling evenly across the surface
- Cut into strips, then stack and cut again to fit upright into a greased loaf pan (1/2 pound loaf pan)
- Cover loosely and let rise 30–40 minutes, until puffy.
- Top with icing and serve!
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