Roasted Blackberry Lemon Pull Apart Bread
Servings 12
Ingredients
Dough
- ¾ cup warm milk, 100-110 degrees F (175 ml)
- 2 teaspoons active dry yeast (7 grams)
- ¼ cup granulated sugar (50 grams)
- 3 ¼ cups all-purpose flour (406 grams)
- ½ teaspoon salt
- 3 tablespoons butter, softened at room temperature (42 grams)
- 1 teaspoon vanilla
- 1 large egg
Filling
- 14 ounces blackberries
- 2 tablespoons honey
- pinch of salt
- ½ cup granulated sugar (100 grams)
- 2 tablespoons lemon zest
Remaining ingredients
- 2 tablespoons melted butter (28 grams)
- egg wash (1 large egg beaten with 1 tablespon water)
- ½ cup powdered sugar (65 grams)
- 4 teaspoons lemon juice
Instructions
- Make the dough. Combine the warm milk with yeast and let sit for 5 minutes or until the mixture is foamy and the yeast is activated.
- Combine the yeast mixture with the remaining dough ingredients including sugar, flour, salt, butter, vanilla, and egg. Mix the ingredients until a dough forms and continue to knead for 6-7 minutes or until smooth. Transfer the dough to a bowl, cover, and let rise in a warm area until doubled in size, about 1 hour.
- Preheat oven to 400 degrees F. Line a half baking sheet with parchment paper.
- While the dough is proofing, roast the blackberries. Toss the berries with honey and a pinch of salt. Spread the berries in an even layer on the prepared baking sheet. Roast the fruit for 20-25 minutes or until softened. Remove from the oven and transfer the berries to a bowl. Use a fork to smash them to release the juices and let them cool completely.
- Combine ½ cup sugar with 2 tablespoons of lemon zest until well combined. Set aside.
- Punch down the dough. Dust a clean work counter with flour and roll out the dough into a 15x12-inch rectangle. Brush the top of the dough with melted butter. Sprinkle lemon sugar and spread roasted blackberries in an even layer. Cut the dough into 15 squares, 4x3 inches each. Stack the squares on top of another, flipping the last square so that the side with the filling is facing down.
- Grease a 9x5 loaf pan. Carefully transfer the squares to the pan. Cover the bread and proof for 30 minutes in a warm area.
- Reduce oven temperature to 350 degrees F.
- Brush the top of the loaf with egg wash. Bake the roasted blackberry lemon pull apart bread for 50 minutes - 1 hour or until golden brown. Remove from the oven and let cool on a wire rack.
- While the bread is cooling, make the lemon glaze. Beat together the powdered sugar with lemon juice until well combined. Drizzle the lemon glaze on top and serve.
Notes
You can use fresh or frozen blackberries for the filling.
