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
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.
22 thoughts to “Blueberry Lemon Curd Ring”
Thank you for visiting my blog. Yours looks excellent 🙂
I love the look of the fruity dough ring – so delightful
Your blog is really wonderful and fun to read. I’ll be back!
This bread looks simply divine! Beautiful!
Thank you Paula! Zoë
Just dropped by via Tastespotting. This looks great and perfect for a brunch! You have quite a nice blog.
oh my goodness!!! if only I had a slice right now with my coffee.
I would love this anyway, Zoe, because of the flavors you used. But it doesn’t hurt that it looks beautiful, too!
Lovely blog! This looks absolutely fabulous!
I wish I had some right now too, but my boys ate it all. Guess I’ll have to whip something else up for today, but what???
How gorgeous! Wonderfully done there!
Wow, that looks quite impressive. I’ll have to bookmark this recipe for a future brunch.
This looks so amazing and beautiful. I would love to serve this up for breakfast for company! I love your bread ideas and will be bookmarking your site 🙂
This looks fabulous!Love the clear step by step instructions too. I am bookmarking your site now. 🙂
Thank you Zoe 🙂 I’ve added you to my blogroll
That looks amazing!!
Thanks all, I’m so glad you enjoy this recipe. Just wait until you taste it!
Mandy, I am such a visual learner that I need to see pictures of what I am supposed to be doing. Even as a profession pastry chef I still love a book that has pictures. An up close and personal class is even better. 😉
This looks really fabulous, I am going to try it! I really like the detailed pictures on this sight. After studying them I feel confident I could make something that beautiful too.
My Mom found your cook book a few months ago, made the boule recipe and brought me some bread to try. She is a wonderful cook, but I was shocked at how crusty and wonderful the bread was. Since then, I bought a copy for myself and I have been having a great time trying new recipes and wowing people with results. I am a busy mother of three girls (5, 2, and 11 months) and these recipes have made it fun and easy to make fabulous bread anytime.
I love the idea of the dorm fridge for the buckets. That opens up a lot of possibilities.
Thank you so much for writing. Yes, it is that easy. Try it and let me know how it comes out.
I’m so glad that you and your mom are enjoying the book and all the bread. We wanted to get busy people back in their kitchens to bake bread. Hearing your story makes me very happy that you are doing it while caring for your 3 girls.
Thank you for the wonderful how-to and directions. It looks fabulous!
Hi; I made it and it was delicious. My husband wondered if it would work with almond paste. Would I substitute the same amount 1/2 cup as the lemon curd? We would eliminate the blueberries and add sliced almonds. What do you think?
I think it sounds wonderful and it would work beautifully to substitute the almond cream. You can start with 1/2 a cup and see if that looks like enough.
Enjoy. I think I’ll try it as well.
Zoe…. Love your book. I’m totally “hooked” on it. Everything so far has been wonderful….but, today we did the 100% whole wheat with wheat we coarsely ground. Our loaf is only about 2″ tall. It smells wonderful …but, why so little a loaf? It will only make two loaves also. Is it because we ground it coarsely? My yeast is good too. Help!