The blueberry cream cheese bread and it's variants are one of my favourite breads to both bake and eat. After baking the original blueberry, cream cheese formula last week, but using only 253 grams of pulla dough, I found I liked the ratio of fruit filling to dough better than the original recipe.
I made a batch of my levain pulla dough and discovered that I can get 3 x 285 grams of dough from each batch. Yesterday I baked three braids, one apple walnut and two blueberry. To my horror, I had forgotten to add the cinnamon and nutmeg to the apple mixture. I tried to compensate by sprinkling both onto the egg wash topping the finished loaf and before sprinkling sugar. Not quite the same, but it did help.
These smaller loaves are perfect for snacking on my drive to the ski hill. Cut in to 3 inch slices, they are the perfect snack size. They also freeze very well. this recipe has become a weekly bake for me.
Happy Easter everyone and happy baking! Ski
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Just the thing to have with a cuppa...
Is this the recipe I've seen on the site here, Ski? I'd love to give this a try at some point as they look so appealing. Might be just the thing for a cake stall, as it's easy to slice and not, buy the looks of it, too messy to eat.
These are easy to bake and a treat to eat! You could use your latest babka dough minus the raisins and use Floyd's technique from the Most bookmarked section. This is my favourite recipe found on TheFreshLoaf!
Happy baking! Ski
I'd already bookmarked it a while back actually LOL
Wouldn't be able to use the babka dough though, as that's got more in common with a cake batter than something you can knead and shape. Maybe an enriched bun dough would do the trick... ;-)