I was given a big punnet of blueberries which had been sitting in my refrigerator for more than two weeks; and they were begging me to find ways to use them. As I was searching for a blueberry recipe other than blueberry muffins or blueberry smoothies, I chanced upon La Petite Brioche's Lemon Blueberry Pull Apart Bread. I used orange instead of lemon and combined my favourite bread dough recipe from Orange-Cranberry Bread for this Orange-Blueberry Pull Apart Bread. Let me tell you, the pairing of blueberries and orange made this a remarkably delicious combination for my pull apart bread. And this bread is best eaten straight out of the oven. It certainly makes a perfect accompaniment to a cup of hot coffee.
60g bread flour
2 tsp dried yeast
130g lukewarm water
420g bread flour
1/2 tsp salt
zest of 2 oranges
1 1/2 tbsp honey
190ml fresh orange juice
50g vegetable oil
(D) Orange-Sugar Mixture:
100g raw sugar
zest of 3 oranges
1 cup fresh blueberries
30g butter, melted
- (A) In a small bowl, combine bread flour with yeast and lukewarm water into a thick paste. Cover and leave at room temperature until the mixture becomes foamy.
- In a mixer fitted with a dough hook, combine all ingredients (B) together. Then add in (A), knead until well combined. Gradually add in (C) and continue to knead until dough is smooth and elastic. [At this stage, the dough should be able to stretch to form a window-like thin membrane without breaking - Windowpane Test]
- Place dough in a lightly greased bowl, cover with clingwrap. Place it in a warm place to allow the dough to rise until at least doubled in volume. [To determine if the dough has risen long enough, poke a floured finger into the dough. When you remove your finger, the dough shouldn't spring back at all. If the dough springs back immediately, it is under-proved and needs more time to proof further.]
- Mix together (D) and set aside.
- Once the dough has doubled in size, gently deflate the dough with your hand. Roll the dough into a rectangle and using a pizza cutter, cut the dough into 5 equal strips. Brush melted butter liberally on the first strip of dough and sprinkle evenly with orange-sugar mixture.
- Stack a second strip of dough over the first one, brush with melted butter and sprinkle evenly with orange-sugar mixture. Repeat the steps with the rest of the dough strips until you get a stack of 5 strips, all buttered and topped with orange-sugar mixture.
- Then slice the stack crosswise through all the five layers, into 6 equal rectangles. Transfer these square stacks of dough into the two prepared loaf pans, with cut edges facing up, side by side. Gently insert blueberries evenly in between each layer of the dough. Cover with cling wrap and leave it to proof until almost doubled.
- Bake in a preheated oven (175 deg C) for about 40 minutes or until brown.
- Remove the bread from the pan immediately and brush the top with melted butter if you wish.