Same Ingredients, New Pastry! (Blueberry Lemon Curd 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.

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

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

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

Pinch the seam together.

Stretch the dough out gently to elongate it.

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

Cover loosely with plastic and let rest.

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.

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.

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

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