The girls were gone at their grandmas and I wanted to see what it might be like to bake something start to finish without interruption. I chose this project.
I had blueberries in the freezer and some lemons for lemon curd in the fridge that needed to be used.
The dough in this recipe is like a brioche dough. A dough with a lot of butter and you can’t ever go wrong with butter…ever.
The dough is very soft and sticky and resembles a thick batter. It gets refridgerated overnight which makes it much easier to roll out!
The first one I did I made a blueberry filling and a cream cheese one that had a bit of sugar in it. Slap down the cream cheese, slather on the blueberry filling. Yum!
Lemon curd. It’s not just for pie. I’ve fallen in love with lemons. Unfortunately I live in Minnesota where lemon trees do not grow. I have a dream that involves a greenhouse attached to my house and citrus trees.
Cut the sides into about 1 inch strips.
Then just fold them over alternating sides.
Getting all warm and cozy in the oven after getting all slathered in egg wash. I like beating one egg with about a tablespoon of milk. The bread will get brown in the oven with or without the egg wash, but the egg wash helps and it provides that nice shine.
See nice and brown and shiny. Thank you egg wash!
The strips folded over make it look so fancy.
We definitely liked the lemon one better. I think it could have used a glaze on top as well, but we ate it too fast to worry about it. The blueberry was not bad at all, it’s just the lemon curd one was so so good.