Sky's The Limit
Blueberry Cream Cheese Swirly Bread
Ingredients:
1 Cup Milk
2/3 Cup Sugar
1 1/2 Tbs Active Dry Yeast
1/2 Cup Softened Butter
2 Large Eggs
Zest of 1 Lemon (Optional)
1/2 Tsp Salt
4 1/4 Cups All Purpose Flour
Filling:
10 oz Frozen Blueberries
1/4 Cup Powdered Sugar
8 oz Cream Cheese (Room Temperature)
3 Tablespoons Powdered Sugar
The Glaze:
3/4 Cup Powdered Sugar
3 Tablespoons Butter, Melted
2 Tablespoons Heavy Cream
Instructions:
Next add butter, eggs and grated lemon zest and salt to milk mixture mix until well incorporated. Then add flour and beat on low - medium speed till a soft dough is formed (3-5 mins). Increase speed and beat until dough is soft and comes away from sides of the bowl.
Whilst waiting for dough to raise prepare cream cheese filling. This is done by simply mixing the cream cheese and sugar until well combined, add sugar to frozen blueberries and mix well.
After an hour the dough should be doubled in size, punch down on the dough to let the air out and knead on a well floured surface, divide dough into two equal parts rolling out one piece at a time into a rectangle (10 inches by 13 inches).
Grease a baking tin 2 x 9 inch and place parchment paper in pans, be sure to cut enough that there is a overhang around the tins. Use half the cream cheese mixture and spread over rectangle, then use half the blueberries and sugar mixture and distribute evenly as possible.
Starting with the longest edge roll as tightly as possible till the end, push down to seal the edge. Divide the rolled dough in half and cut into equal pieces, you should end up with 8 pieces. Repeat steps for other half of the dough.
Arrange buns in pan with sealed edge to the side of the pan (see photo), cover and let rise again until double (40 minutes).
Preheat oven to 350 F/ 180 C bake for 40 minutes and remove from oven.
NB: If buns seem to be getting brown too fast cover pan with foil and continue cooking. Remember every oven behaves differently, so keep an eye out!
For glaze min melted butter and powdered sugar until dissolved add heavy cream and mix well. When buns are partially cooled lift parchment paper to remove buns from pans. Use a brush to help distribute the glaze evenly. When completely cooled tear buns apart and enjoy!
So lets's see if you read one of the most important blogs before attempting this recipe. Can you use any other replacement (wax/foil) for parchment paper?
Ingredients:
1 Cup Milk
2/3 Cup Sugar
1 1/2 Tbs Active Dry Yeast
1/2 Cup Softened Butter
2 Large Eggs
Zest of 1 Lemon (Optional)
1/2 Tsp Salt
4 1/4 Cups All Purpose Flour
Filling:
10 oz Frozen Blueberries
1/4 Cup Powdered Sugar
8 oz Cream Cheese (Room Temperature)
3 Tablespoons Powdered Sugar
The Glaze:
3/4 Cup Powdered Sugar
3 Tablespoons Butter, Melted
2 Tablespoons Heavy Cream
Instructions:
In a small bowl warm milk in the microwave at 30 second intervals until warm to the touch. Pour the milk into the stand mixer, add sugar and yeast. Cover and leave undisturbed for 0 minutes until frothy.
Next add butter, eggs and grated lemon zest and salt to milk mixture mix until well incorporated. Then add flour and beat on low - medium speed till a soft dough is formed (3-5 mins). Increase speed and beat until dough is soft and comes away from sides of the bowl.
Whilst waiting for dough to raise prepare cream cheese filling. This is done by simply mixing the cream cheese and sugar until well combined, add sugar to frozen blueberries and mix well.
After an hour the dough should be doubled in size, punch down on the dough to let the air out and knead on a well floured surface, divide dough into two equal parts rolling out one piece at a time into a rectangle (10 inches by 13 inches).
Grease a baking tin 2 x 9 inch and place parchment paper in pans, be sure to cut enough that there is a overhang around the tins. Use half the cream cheese mixture and spread over rectangle, then use half the blueberries and sugar mixture and distribute evenly as possible.
Starting with the longest edge roll as tightly as possible till the end, push down to seal the edge. Divide the rolled dough in half and cut into equal pieces, you should end up with 8 pieces. Repeat steps for other half of the dough.
Arrange buns in pan with sealed edge to the side of the pan (see photo), cover and let rise again until double (40 minutes).
Preheat oven to 350 F/ 180 C bake for 40 minutes and remove from oven.
NB: If buns seem to be getting brown too fast cover pan with foil and continue cooking. Remember every oven behaves differently, so keep an eye out!
For glaze min melted butter and powdered sugar until dissolved add heavy cream and mix well. When buns are partially cooled lift parchment paper to remove buns from pans. Use a brush to help distribute the glaze evenly. When completely cooled tear buns apart and enjoy!
So lets's see if you read one of the most important blogs before attempting this recipe. Can you use any other replacement (wax/foil) for parchment paper?
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