Blueberry Cream Cheese Swirly Bread #dessert #baking

Blueberry Cream Cheese Swirly Bread. Would you be able to think about what is in the fixings? For this simple formula, I've utilized customary fixings which you will almost certainly get at your neighborhood grocery stores.

I've likewise utilized solidified blueberries since they basically aren't promptly accessible throughout the entire year and this blueberry cream cheddar swirly bread formula is so exceptionally prevalent over Thanksgiving and Christmas, that's right, when blueberries aren't in season, at that point solidified blueberries are simply ideal for this!

Truth be told, utilizing solidified blueberries is best in this formula, so I do propose in the event that you have crisp blueberries, make sure to solidify them for two or three hours before utilizing. This is on the grounds that the blueberries do tend to barge in the warmth of the stove so beginning off with them solidified just helps keep their shape once their heating in the broiler.

This is a flavorful heap of delicate, light, sweet rolls stuffed with blueberries and cream cheddar and oh joy! It is delectable! I've additionally made a brassy coating to go on the top, and this bread is simply astonishing to eat. It's brimming with stickiness and smoothness and totally magnificent with a some tea! You truly should make the coating as well! It's so tasty!

Blueberry Cream Cheese Swirly Bread - oh my! Serious soft, sticky, creamy yummy! Happy baking! This recipe is so very popular over Thanksgiving and Christmas.

Ingredients
THE DOUGH

• 1 cup milk
• 2/3 cup sugar
• 1 1/2 tablespoons active dry yeast
• 1/2 Cup butter, softened
• 2 large eggs
• Zest of 1 Lemon
• 1/2 teaspoon salt
• 4 1/4 cups all-purpose flour Plus extra for kneading/rolling

THE FILLING

• 10 oz FROZEN Blueberries. (keep them frozen until ready to use)
• 1/4 cup Powdered sugar (for the blueberries)
• 8 oz package of cream cheese (room Temperature)
• 3 Tablespoons Powdered Sugar mixed into the cream cheese

THE GLAZE

• 3/4 cup powdered sugar
• 3 tablespoons butter, melted
• 2 Tablespoons heavy cream

Instructions

1. In small bowl warm the milk in the microwave at 30 second intervals until warm to touch. Make sure it is not so hot you can't put your finger in. Add the milk to your (stand mixer) mixing bowl with the yeast and sugar. Cover and leave for about 10 minutes until frothy.
2. Add the softened butter, eggs, grated lemon zest and salt. Add the flour and beat at low to medium speed until a soft dough forms, approx 3 - 5 minutes. Then increase the speed a little more and knead until the dough is soft and comes away from the sides of the bowl.
3. Knead for 10 minutes using the dough hook, or by hand if you don't have a stand mixer. (again, use more flour if kneading by hand so it is not too sticky wet to handle) Watch the short video at the end of this recipe for kneading by hand. If after 10 minutes of kneading, the dough is not coming away from the sides of the bowl, add a tablespoon of flour at a time until it does. When ready, remove the dough hook and shape the dough into a nice ball, then cover with a clean cloth and place somewhere warm to let rise for 1 hour. It should double in size.
4. Whilst waiting for the dough to rise, make up the cream cheese filling by mixing the cream cheese and sugar until all combined, and adding the sugar to the frozen blueberries and mixing well.
5. When the dough has doubled in size, punch the air out of the dough and turn it onto a well floured surface.
6. Divide into 2 equal pieces and then roll the first piece into a rectangle, about 10 inches by 13 inches. Have the longest side nearest to your body as in the photos below. Be sure to dust with flour when rolling.
7. Use 2 x 9 inch baking pans, and grease the pans. Place parchment paper in the pans and cut enough so there is an overhang all around of about 2 -3 inches.
8. Use half of the cream cheese and spread all over the rectangle, then distribute half the blueberries as evenly as possible.
9. Taking the longest side nearest to your body, start to roll the dough, away from you as tight as possible. Then push down to seal the edge at the end.
10. Use a sharp knife and cut off the ends to make it tidy, then divide the roll in half, then each half divide in to 4 pieces, so you end up with 8 rolls.
11. Repeat steps 6 - 9 for the other half of the dough.
12. Arrange the buns like the photo, all around and one in the middle. Place them so the seam is closest to the side of the tin, then cover and let rise again until doubled and they are touching each other, about 40 minutes.
13. Preheat oven to 350F / 180 C / Gas 4
14. Bake for 30 - 40 minutes, then remove from the oven. To test if the rolls are cooked through, Tip them out the pan (use a cloth!) and tap the base. Especially in the centre. If it sounds hollow, they're done. If not, return to the oven for another 5 - 10 minutes. Every oven is different but now you know the trick to see if they're done! **** Top Tip: If you think the rolls are getting too brown in the oven during cooking, place some foil over the top so they can continue cooking like the photo below. The right hand pan was getting too brown compared to the left pan! Every oven behaves differently so keep an eye out!
15. Whilst the rolls are still hot, make the glaze by melting the butter and mixing in the powdered sugar until all dissolved. Then add the fresh cream and mix in well. and carefully pour half of the glaze all over each of the tops of the bread. You may need to use a brush to help distribute the glaze. Leave in the pans until cool enough, then lift the overhang of the parchment paper up to remove the bread from the pan. To serve, simply tear the breads apart and eat!

For more detail : bit.ly/2V4kA7H