Same Ingredients, New Pastry! (Blueberry Lemon Curd Ring)

by zoe on May 14, 2008 · 22 comments  |  Print Email this to a friend

lemon blueberry ring

Elizabeth wrote and asked me about assembling the Blueberry Lemon Curd Ring from Artisan Bread in Five Minutes a Day (page 228). I already had the Brioche dough, in my mini dorm fridge filled with buckets, and I had just made the lemon curd for mother’s day so it was simple to throw this together.

To make the ring:

1 1/2 pounds Brioche dough (page 189)

1/2 cup lemon curd (page 228)

1 1/2 cups fresh blueberries

Egg wash

Sugar for sprinkling

Preheat oven to 350° and line a baking sheet with parchment or a Silpat.

Start by pulling off a piece of dough from your bucket and quickly shape into a loose ball, this is just to smooth the surface before rolling it out.

lemon blueberry ring

Roll the dough out to about 1/8″ thick.

lemon blueberry ring

Spread the lemon curd over the surface, making sure to go all the way to the edges.

lemon blueberry ring

Sprinkle with blueberries or any other fruit you have on hand. Roll the dough up starting at the long end.

lemon blueberry ring

Pinch the seam together.

lemon blueberry ring

Stretch the dough out gently to elongate it.

lemon blueberry ring

Fold the two ends in and pinch them together. Lay out to rest on a baking sheet with either parchment or a Silpat.

lemon blueberry ring

Cover loosely with plastic and let rest.

lemon blueberry ring

Right before cutting the dough stretch it again slightly so that the ring is larger. If the center hole is not large enough it will close up while baking.

lemon blueberry ring

Using kitchen scissors or a knife, cut slits in the dough. The slits should go down about half way to the baking sheet. Lightly brush with egg wash and sprinkle with sugar.

lemon blueberry ring

Bake as directed. Let cool slightly on a cooling rack.

lemon blueberry ring

Transfer to a platter and serve warm or at room temperature.

lemon blueberry ring

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