Blueberry Lemon Curd Ring

Blueberry Lemon Curd Ring | ZoëBakes | Photo by Zoë François

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.

Brioche Dough | ZoëBakes | Photo by Zoë François

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

Rolling Brioche Dough | ZoëBakes | Photo by Zoë François

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

Spreading Lemon Curd on Brioche Dough | ZoëBakes | Photo by Zoë François

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

Rolling Blueberry And Lemon Curd Filling Into Dough | ZoëBakes | Photo by Zoë François

Pinch the seam together.

Lemon and Blueberry Ring | ZoëBakes | Photo by Zoë François

Stretch the dough out gently to elongate it.

Lemon and Blueberry Ring | ZoëBakes | Photo by Zoë François

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

Lemon and Blueberry Ring | ZoëBakes | Photo by Zoë François

Cover loosely with plastic and let rest.

Lemon and Blueberry Ring | ZoëBakes | Photo by Zoë François

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 and Blueberry Ring | ZoëBakes | Photo by Zoë François

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 and Blueberry Ring | ZoëBakes | Photo by Zoë François

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

Blueberry Lemon Curd Ring | ZoëBakes | Photo by Zoë François

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

Blueberry Lemon Curd Ring | ZoëBakes | Photo by Zoë François

22 thoughts to “Blueberry Lemon Curd Ring”

  1. Thanks all,

    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???

    Zoë

  2. 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 🙂

  3. 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. 😉

    Thanks,Zoë

  4. 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!!

  5. Hi Heather,

    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.

    Zoë

  6. 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?

  7. Hi Katherine,

    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.

    Thanks, Zoë

  8. 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!

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