Blueberry Bread Roll Recipe

Instructions

Blueberry Puree

1. Add sugar to finely ground blueberries in a blender and boil over low heat.
2. Because it will fry a lot, keep stirring and boil it until it becomes thick.
3. Add lemon juice, boil a little more, remove from heat, and cool completely.

Bread Dough

5. Add yeast to warm milk (about 40 degrees) and mix.
6. Add sugar and salt to strong flour, mix, then pour milk mixed with yeast.
7. Add melted unsalted butter, mix roughly with a spatula, and knead by hand.
8. Knead for about 10 to 15 minutes, cover with plastic wrap and ferment until it doubles in size (about 1 hour).
9. Add cornstarch to the cooled puree, mix, and prepare the mold with butter.
10. Sprinkle with flour and roll out the dough to spread it out.
11. Spread the puree evenly over the flattened dough.
12. Roll it up and use a thread to cut it into 12 pieces except for both ends.
13. Place in a bowl, cover with plastic wrap, and proof until the dough doubles in size.
14. Bake in a 180-degree oven for 20 to 25 minutes (preheat 200 degrees)

Blueberry Cream Cheese

15. Add powdered sugar to the cream cheese and mix.
16. Add blueberry puree, vanilla extract, and lemon juice and mix.
17. Spread blueberry cream cheese on the bread and enjoy.