Blueberry Twisted Bread Roll Recipe
Blueberry Twist Bread Rolls start with a soft and tender sweet dough that's stuffed with blueberry cream. This easy twisted bread is stunning on any table.
Servings 24 rolls
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Ingredients
Sweet Twist Bread Dough
- 1 cup whole milk scalded
- 2¼ tsp instant yeast 1 packet
- 3 eggs
- ½ cup butter softened
- ⅔ cup sugar
- 1 tsp salt
- 5 cups flour all-purpose *4-6 cups
Blueberry Filling
- ¾ cups cream
- ¼ cup sugar
- 3 tbsp flour
- ¼ tsp salt
- 2 egg yolks
- 1 tsp lemon juice
- 1 cup blueberries
Egg Wash Finish
- 1 egg
- 1 tsp water
- 1 tbsp turbinado sugar sugar in the raw (optional)
Instructions
- Scald milk by bringing it to 180 °F in a small saucepan, for about 5 minutes on medium heat. Refrigerate the milk until the temperature is lowered to 110 °F, 12 to 15 minutes.
- In the bowl of an electric stand mixer, combine the sugar and eggs and mix until thoroughly combined. Add the yeast, butter, and salt. With the mixer on low, stream in the scaled milk.
- Add flour one scoop at a time, with the mixer on it's lowest setting, until the dough is manageable. *This may be less or more than 5 cups.
- Put the dough in an oiled bowl and cover it to rise until it increases 30% to 50% in volume, approximately 90 minutes.
Blueberry Filling
- In a medium saucepan, warm the milk over medium heat. In a medium saucepan, warm the milk over medium heat. Cook until a skin forms. Remove the pan from the heat.
- In a medium bowl, combine the sugar, flour, and salt, then whisk in the egg yolks.
- In a thin stream, slowly whisk in the warm milk. Return this mixture back to the saucepan and add the blueberries. Cook over medium heat until the mixture is extremely thick and gluey, about 5 minutes.
- Press a piece of plastic wrap over the surface of the pastry cream to keep a skin from forming. Let cool and then refrigerate until ready to use.
Shaping and Assembly
- Remove raised dough and roll it out. Cut into approximately 9x5 squares.
- Spread the pastry cream filling onto each square. Roll the square into a tight cylinder but not so tight that the filling oozes out.
- Cut the cylinder in half lengthwise. Turn the two pieces so the cut sides face up. Twist the two pieces together and join the ends together to form a circle or leave them into a twisted roll.
- Place the rolls on an oiled or parchment paper-lined baking tray. Cover and allow the rolls to rise until puffy, 1 hour.
Prepare for Baking
- Preheat the oven to 325 °F. Brush the rolls with the egg wash.
- Place the rolls on an oiled or parchment paper-lined baking tray. Cover and allow the rolls to rise until puffy, 1 hour.
- Bake large rolls 20-30 minutes turning the baking sheet half way through.
- Cool on a cooling rack. Rolls can be stored in the refrigerator in an air-tight container or frozen.
Video
Notes
The turbinado sugar will stick to the rolls if the egg wash is still wet. It's helpful to do a few at a time before the egg wash dries.
It's not necessary to scald the milk but we recommend that all of the ingredients be at room temperature.
Don't spread the filling too heavily. It will bake out.
Nutrition
Calories: 227kcal | Carbohydrates: 34g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 147mg | Potassium: 78mg | Fiber: 1g | Sugar: 13g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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