Blueberry Crumb Bread
Yeast pastry:
3 cups (450 g) flour
2 packages of active dried yeast (approximately 2 tablespoons)
⅓ cup (80 g) sugar
¾ cup (200 ml) milk
2 eggs
¼ cup (60 g) soft butter
Marzipan topping:
½ cup (100 g) marzipan paste, cut into small pieces
⅓ cup (80 g) soft butter
6 cups (500 g) frozen wild blueberries
Crumble:
1 cup (150 g) flour
⅓ cup (80 g) sugar
⅓ cup (80 g) butter, melted
Assembly:
Flour for dusting
Yeast Pastry
Marzipan Topping
6 cups (500g) frozen wild blueberries
Crumble
Icing sugar for dusting
Yeast pastry
1. Place flour, dried yeast and sugar in a bowl. Add milk, eggs and butter. Mix with the dough hook of a stand mixer or knead by hand until a smooth dough is formed.
2. Cover and set aside in a warm place for dough to rise, approximately 1 hour.
Marzipan topping
1. Beat butter and marzipan until creamy in a stand mixer, or by hand.
2. Place marzipan topping in a piping bag, set aside until assembly.
Crumble
1. Mix flour and sugar in a bowl. Add melted butter, mix together with fingers to form crumble. Set aside until assembly.
Assembly
1. Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
2. Dust a clean, dry surface with flour. Roll out yeast pastry, transfer on to baking tray. Set aside to rise in a warm place for 15 minutes.
3. Using fingers, create dimples in Yeast Pastry, 5 cm apart. Pipe marzipan topping in dimples.
4. Distribute blueberries over yeast pastry. Spread crumble over blueberries.
5. Bake until crumble and edges are golden, approximately 25 minutes.
6. Once cool, dust blueberry crumb bread with icing sugar and serve.
Preparation time: approximately 1 hour + time for proving. Serves: Approximately 20
Per serving: 229 calories, 4.5 g protein, 7.7 g fat, 35 g carbohydrates, 77 mg sodium, 42 mg cholesterol, 2 g fibre
