Giant Blueberry Bun

Hi y’all. What a week.

On the plus side, America made the right decision in our presidential election. No matter what that toddler says or whines on about, it was a clear, fair and decisive election, and he lost. We’re going to have our first woman, and woman of color Vice President. Those are all reasons to celebrate.

On the other hand… there’s everything else that’s happened in the election’s wake. I’ve fluctuated a lot between immense relief and immense apprehension over the past week. Cooking and baking has helped.

Now seems like a good time to announce that I do intend to resume my annual 12 Days of Christmas baking series for 2020. In my hiatus last year, I skipped it. That was a huge mistake. The holidays just didn’t feel the same to me and I realized that baking is an integral part of my holiday experience. It truly lifts my spirits, and in a year like 2020 I think that we all should be doing everything we can to lift those as high as we can. I’ve already gotten a headstart and I’m really excited about this year’s recipes. So stay tuned for that to kick off towards the latter end of the month.

Today’s recipe I’ve actually had in my drafts folder for a long time. It was one I made before my hiatus and never got around to posting, which is a shame because it’s really VERY good. As you can see, fresh blueberries are baked right into the dough, then they burst creating those lovely pockets of fruity goodness. I usually will ice a bread like this, but it was honestly good enough for us without it. The brown sugar inside gets exposed from the swirls and creates a delicious, textural sugary topping that’s plenty sweet enough on it’s own.

I also think that it would also be great to cube up the leftovers, leave them to dry out overnight, then make this into an AMAZING bread pudding. Just a suggestion.

One last thing. Y’all, know that this has been the year from Hell for so many reasons and that it’s still not over yet. I know that the holidays are coming up and that large family gatherings are the norm. But please. Please.

Don’t do it. Only leave the house if you absolutely need to, and social distance. Wear a mask. Things are as bad with this pandemic as they’ve ever been in the US and if we don’t all act responsibly and like sensible human beings with compassion for someone other than ourselves, they’re only going to get much much worse. This is not false hysteria or fear-mongering; this is science. I’ll say it again and I’m going to keep saying it:

Wear a mask. Social distance. Stay safe.

*************************************************

Giant Blueberry Bun

Recipe Adapted from Bake from Scratch

Ingredients

  • 4 1/4 to 4 1/2 cups all purpose flour
  • 1/3 cup, plus 1 tablespoon white sugar, divided
  • 3 teaspoons active dry yeast
  • 2 1/4 teaspoons salt
  • 1 1/4 cups milk
  • 1 cup unsalted butter
  • 1 large egg

For Filling

  • 3/4 cup brown sugar (light or dark, doesn’t matter which)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoons ground ginger
  • 3/4 cup fresh blueberries

 

Directions

In a medium saucepan, heat 1/2 cup of the butter with the milk over low heat until it reaches 120-130 degrees Fahrenheit. Remove from the heat.

Sprinkle yeast on top of the warm butter-milk mixture. Sprinkle 1 tablespoon of the sugar on top of that. Allow to sit for 10 minutes until yeast is proofed and frothy.

In the bowl of a standing mixer (or a large regular bowl) combine 1 1/2 cups of the flour, the 1/3 cup sugar, and 2 teaspoons of salt. Beat the egg in a small bowl.

Add the butter-milk mixture and the beaten egg to the dry ingredients and use the paddle attachment (or a large fork) to stir just until combined. Switch to the dough hook (or continue using the fork). Continue to add flour to the dough in 1 cup increments.

Continue to add the flour in about 1 cup increments, just until the dough begins to come together around the hook. (You may not need to use all the flour, this is dependent upon the time of year and your location).

Once it has, turn off the mixer and scrape the dough out onto a clean work surface that you’ve sprinkled with flour (like a pastry mat or a smooth countertop). Use your hands to firmly knead the dough until it is smooth and elastic, about 10-12 minutes. You can use additional flour (about 1/4 cup at a time) if it’s still too sticky; I also prefer to rub my hands with canola, olive or vegetable oil before kneading and that helps a lot without having to add more flour..

Place the dough in another greased bowl, turning once to grease surface. Cover with a layer of plastic wrap, then a damp kitchen towel. Place in a warm place for about an hour.

Grease the bottom and sides of a 9 inch springform pan or baking dish.

In a medium bowl, stir together brown sugar, cinnamon, ginger, and remaining ¼ teaspoon salt. Make sure the remaining 1/2 cup of butter is softened.

Sprinkle flour on your clean work surface and turn out the dough. Lightly punch down and allow to rest for about 5 minutes. Roll out the dough to a rectangle, around roughly 10 inches wide and 12 or more inches long.

Use a small spatula to spread the softened butter across the rolled out dough, leaving a one inch border all around the edge. Sprinkle the brown sugar mixture on top of the butter; it will form a thick layer. Sprinkle the blueberries on top of that.

Starting from the shortest end closes to you, carefully roll the dough into a log. If any filling falls out, just tuck it back in. If the dough sticks to the counter, use a bench scraper to gently pry it up. When done rolling, pinch the dough to seal it closed. Dip a very sharp knife in water and gently, but swiftly, slice the log down its entire length, creating two halves with lots of layers (kitchen shears will work for this too.)

Turn the halves so that the layers are facing up. Press the two halves together at the top, then twist the halves around each other, creating a spiral. Press the halves together again at the bottom. Wrap the braid into a round, courounne shaped loaf.

 Carefully lift the loaf into the center of the greased cake pan.

Cover it with plastic wrap and a damp kitchen towel and allow it to rest until puffy and risen, about 45 minutes.

Preheat oven to 350 degrees Fahrenheit. Bake on center rack of oven for 15 minutes. Loosely cover with foil, and bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 1 hour more. (Check it early though, mine baked fast)

Allow to cool for about 15-20 minutes on a wire rack before slicing.

Linking up to this week’s Fiesta Friday #354, co-hosted this week by Liz@Spades, Spatulas & Spoons

12 thoughts on “Giant Blueberry Bun

  1. Gosh this looks so delicious – and i love the way it ‘blows up in the oven’, as you put it! – I can imagine how soft and comforting it is for the winter months… I’ll be trying it soon :-). Thank you and Happy Thanksgiving!

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