PUDDING HEAVENWWW.FOODHEAVENMAG.COM NOVEMBER baking heaven 59
Blueberry lemon
pull-apart bread
MAKES 2 PULL-APART LOAVES
butter, for greasing
120g (4oz) crème fraîche
100g (3½oz) honey
2 tsp pure vanilla extract
grated zest and juice of 1 lemon
½ tsp ground cinnamon
Everyday Bread Dough, at room
temperature (see recipe below)
200g (7oz) fresh or frozen blueberries
1 tbsp fresh thyme leaves1 Grease two 23x13cm (9x5in) loaf tins.
2 Make the filling: In a small bowl, stir
together the crème fraîche, 1 tbsp
honey, the vanilla, lemon zest, lemon
juice and cinnamon.
3 Make the rolls: Turn out the dough
onto a lightly floured work surface, punch
it down, then roll it into a 25x4 0 cm
(10x16in) rectangle about 1cm (½in) thick,
with a long side facing you. Spread the
crème fraiche mixture over the dough and
sprinkle the blueberries evenly on top.
Starting with the long edge closest to you,
pull the dough up and over the filling and
carefully roll it into a log, keeping it fairly
tight. Pinch the edge to seal.
4 Turn the log seam-side down and cut
it into 12 equal rolls. Place 6 rolls, seam-
side down, in each prepared tin; the rolls
should touch. Cover and let rise in a
warm place until almost doubled in size,
30 minutes-1 hour. Meanwhile, preheat
the oven to 180°C/Gas Mark 4.
5 Bake the rolls until lightly browned
on top, 45-50 minutes. Set aside to
cool slightly.
6 Make the thyme honey:
Meanwhile, combine the thyme and the
remaining honey in a small saucepan
over a low heat. Simmer until the honey
begins to bubble, about 3 minutes, then
remove the pan from the heat.
7 Drizzle the bread with the warm
thyme honey. Store any leftovers
refrigerated in an air tight container for
up to 3 days. This recipe makes enough
for two loaves of bread. Bake them
both, or freeze one for later. To freeze,
wrap the baked bread in clingfilm and
freeze for up to 3 months. Thawovernight on the work surface, add the
thyme honey, and enjoy!Everyday
bread doughSERVES 8
250ml (9fl oz) warm whole milk
1 packet of instant dry yeast
1 tbsp honey
2 large free-range eggs, beaten
4 tbsp salted butter, melted
490g (1lb) plain flour (plus 70g
(2½oz) if needed)
½ tsp salt1 In the bowl of a stand mixer fitted
with the dough hook attachment,
combine the milk, yeast, honey, eggs,
butter, 490g (1lb) flour and the salt.
Beat until the flour is completely
incorporated, 4-5 minutes. If the dough
seems sticky, add the remaining flour.
2 Cover the bowl with clingfilm and let
sit at room temperature until doubled in
size, about 1 hour.
3 At this point, the dough can be used as
directed for the apple fritters or the
blueberry pull-apart bread.large skillet or pan over a medium heat.
Add the apples, cinnamon and
cardamom and cook, stirring
occasionally, until tender, 5 minutes.
Add the maple syrup and continue
cooking until the apples are
caramelised, 3-5 minutes more.
Remove the skillet from the heat and let
cool slightly.
2 Make the dough: On a lightly floured
work sur face, roll the dough into a
rectangle about 25x40cm (10x16in) and
1cm (½in) thick. Spread the apple butter
over the dough and arrange the
caramelised apples over the top.
Starting with the long edge closest to
you, pull the dough up and over the
filling and carefully roll the dough into a
log, keeping it fairly tight. Pinch the
edge to seal. Rotate the log of dough so
it’s perpendicular to your body. Roll the
dough out into a 1cm (½in)-thick
rectangle; don’t worry if any apples pop
out – just push them back.
3 Cut the dough into 12-14 squares and
arrange them on a parchment-lined
baking sheet. Cover with clingfilm and
let rise in a warm place until puffed and
slightly rounded, 15-30 minutes.
4 Cook the fritters. In a large saucepan
over a medium heat, bring about
5cm (2in) of oil to 180°C/350°F.
5 Carefully lower 3 or 4 fritters at a time
into the hot oil. Fry until golden,
1-2 minutes, then flip and fry until golden
brown on the other side, 1-2 minutes
more. Transfer the fritters from the oil to
a kitchen paper-lined baking sheet to
cool slightly.
6 Make the glaze: In a medium bowl,
whisk together the maple syrup, icing
sugar and vanilla. Drizzle the glaze over
the warm fritters. Serve immediately.
Store any leftovers refrigerated in an
airtight container for up to 2 days.
The recipes on
pages 58-59 are
taken from Half
Baked Harvest
Super Simple,
copy r igh t © 2 0 19 by
Tieghan Gerard.
Published by
Clarkson Potter, an
imprint of Penguin
Random House.