With this Roasted Blueberry Pull-Apart Loaf, each delicious layer peels back to reveal pockets of lemon-sugar-roasted blueberries, balancing acidity and boosting the fruit’s jam-like qualities. Roasted Blueberry Pull-Apart Loaf   Makes 1 (8½×4½-inch) loaf Ingredients 2½ cups (313 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided 3 tablespoons (36 grams) granulated sugar 1½ teaspoons (4.5 grams) instant yeast 1¼ teaspoons (3.25 grams) kosher salt ¼ cup (57 grams) unsalted butter, softened ¼ cup (60 grams) water ¼ cup (60 grams) whole milk ½ teaspoon (2 grams) vanilla extract 1 large egg (50 grams), room temperature Roasted Blueberries (recipe follows) Lemon Sugar Glaze (recipe follows) Instructions In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, sugar, yeast, and salt by hand.In a small saucepan, heat butter, ¼ cup (60 grams) water, milk, and vanilla over medium-low heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).Add warm butter mixture to flour mixture; using the paddle attachment, beat at medium-low speed until combined.

Add egg, and beat until combined.With mixer on low speed, gradually add 1½ cups (188 grams) flour, beating just until combined and stopping to scrape sides of bowl.Switch to the dough hook attachment.

Beat at low spe

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