Blueberry Pull Apart Bread

Ingredients

• 11/2 cups warm milk (360g) (for the dough)
• 1/3 cup sugar (65g) (for the dough)
• 1/4 cup softened butter (57g) (for the dough)
• 2 tbsp milk powder (16g) (for the dough)
• 1 tbsp instant yeast (9g) (for the dough)
• 11/2 tsp salt (9g) 41/2– (for the dough)
• 5 cups bread flour (540– (for the dough)
• 600g) blueberry (for the dough)
• 2 cups frozen blueberries (300g) (for the filling)
• 1/3 cup sugar (65g) (for the filling)
• 1 tbsp cornstarch (8g) (for the filling)
• 1 tsp lemon juice (for the filling)
• 1 tsp vanilla instructions (for the filling)
• 4 cups until a soft dough forms (for the filling)
• 5 squares and place them into the loaf pan so the layers stand upright (for the filling)
• 1 cup powdered sugar (120g) 2– (for the glaze)
• 3 tbsp milk (30– (for the glaze)
• 45g), adjust to preference (for the glaze)
• 1 tbsp vanilla bean paste or (for the glaze)
• 2 tsp vanilla extract (for the glaze)

Instructions

1. Add the blueberries and sugar to a small saucepan over medium heat
2. Stir in the cornstarch mixed with a splash of water and cook until thick and jammy
3. Remove from heat and stir in the lemon juice, and vanilla let cool completely before using
4. In a large bowl mix the warm milk, sugar, yeast, and milk powder
5. Let sit about 5 minutes until slightly foamy
6. ) add the softened butter and salt
7. Gradually mix in the flour starting with about
8. Add more flour as needed until the dough is soft, smooth, and only slightly tacky
9. ( i wouldn’t add the flour all at once do it gradually & properly measure it so you don’t add too much, also i knead with avocado oil it helps achieve that smooth dough faster :) ) knead for about 8–10 minutes until smooth and elastic
10. Oil bowl with avocado oil & cover and let rise in a warm place until doubled, about 1 hour
11. Line a loaf pan
12. Roll the dough into a large rectangle
13. Spread a thin layer of the cooled blueberry filling across the surface
14. Cut the dough into strips, stack them and cut into
15. Cover and let rise again for about 30–40 minutes until puffy
16. Bake at 350°f (175°c) for 30–35 minutes until golden brown and baked through
17. If the top browns too quickly, loosely cover with foil
18. Mix until combined and spread over warm bread