Blackberry-Passion Fruit Cream Cheese Bread

Blackberry-Passion Fruit Cream Cheese Bread

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I have been wanting to practice my bread making skills. Not just a loaf of bread but bread with a little whimsy and interesting flavors. I adapted this recipe from my “Bake from Scratch” magazine using what I had on hand for the flavors.

This pull-apart star has an elastic and forgiving dough. Follow the instructions step by step and you will have beautiful success!

The blackberries combined with the passion fruit (lilikoi) glaze make this breakfast sweet bread explode with a wonderfully exotic flavor combination.

If you do not have freeze dried blackberries you can use whatever freeze-dried fruit you have on hand.

Aloha,

The Passion Fruit Lady

Yield:8-16 ServingsTotal Time:

Ingredients

  • 3 ¼ Cups plus 2 Tbl (422 grams) All-purpose Flour
  • ¼ Cup (50 grams) Granulated Sugar
  • 1 (0.25-ounce) package (7 grams) instant yeast
  • 2 tsp (6 grams) kosher salt
  • 1 Cup (240 grams) Whole Milk
  • ¼ Cup (57 grams) Unsalted butter, softened
  • 2 Large Eggs (100 grams), room temperature and divided
  • 2 tsp (12 grams) Vanilla Extract
  • 4 oz (1113 grams) Cream Cheese, softened
  • ¼ Cup (30 grams) Confectioners’ Sugar
  • ¼ Cup (9 grams) Freeze-dried Blackberries, finely crushed
  • 1 Tbl Lemon Zest
  • 1 Tbl (15 grams) Lightly Beaten Egg White
  • ¼ tsp Ground Cardamom
  • 1 Tbl (15 grams) Water
  • Sparkling sugar, for sprinkling
  • Lilikoi Cream Cheese Glaze
  • ¼ Cup Confectioners’ Sugar, sifted (30 grams)
  • 2 oz Cream Cheese, softened (57 grams)
  • 2 Tbl Da Vine Foods’ Passion Fruit Puree
  • 1/8 tsp Kosher Salt

    Instructions

    Time:Prep 2 Hours 10 Minutes including rise timesCook 16-22 Minutes
    1. In the bowl of a stand mixer using the paddle attachment, beat 1 cup (125 grams) of flour, granulated sugar, yeast, and salt at medium-low speed until well combined, stopping to scrape sides of bowl
    2. In a medium saucepan, heat milk and butter over medium heat until an instant read thermometer reads 120° F - 130° F
    3. Add milk mixture to flour mixture; beat at medium speed for 2 minutes, stopping to scrape sides of bowl
    4. Add 1 egg (50 grams) and vanilla; beat at medium-high speed for 2 minutes
    5. With mixer on low speed, slowly add remaining 2 ¼ cups plus 2 Tbl (297 grams) flour, beating just until combined and stopping to scrape sides of bowl
    6. Switch to the dough hook attachment. Beat on medium speed until a soft, somewhat sticky dough forms, 7-8 minutes, stopping to scrape dough hook and sides of bowl. Dough should pass the window pane test but may still stick slightly to the sides of the bowl
    7. Spray a large bowl with coking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75° F) until doubled in size, 45 minutes – 1 hour
    8. Line a 17 ½ x 12 ½ inch baking sheet with parchment paper. Preferably light colored
    9. In a small bowl, stir together cream cheese, confectioners’ sugar, blackberries, lemon zest, egg white and cardamom until well blended
    10. Lightly punch down dough; cover and let stand for 5 minutes. Turn out dough, divide into 4 portions (about 200 grams each); gently shape each into a ball. Cover each ball with plastic wrap. Let stand for 15 minutes
    11. Unwrapping one dough ball at a time, roll and pat into an 11-inch circle; gently place on prepared pan. Spread 1/3 of blackberry mixture (about 3 ½ Tbl) onto dough circle, leaving a ½-inch border. Repeat procedure twice. Roll remaining dough portion into an 11-inch circle, place on top of previous layers
    12. Preheat oven to 375°F
    13. Place a 1½-inch cutter in the center of the dough; gently press down just to leave a mark. (If you don’t have a cutter that size use a lid from a spice jar)
    14. Using a very sharp knife or a round pizza type wheel, make 16 evenly spaced cuts working from center mark to edge of dough. Grasping 1 cut piece with each had, gently twist portions outward and away from each other twice; pinch ends firmly together to adhere. Repeat with remaining cut portions. Cover and let rise in a warm, draft-free place (75°F) until nearly doubled in size, 30-45 minutes. If ends came apart pinch them together again
    15. In a small bowl, whisk together 1 Tbl (15 grams) water and remaining 1 egg. Brush top of dough with egg wash; sprinkle with sparkling sugar
    16. Bake until golden brown and an instant read thermometer inserted in the center registers at least 190° F, 16-22 minutes, lightly covering with foil to prevent excess browning, if necessary. Let cool completely on pan
    17. Just before serving, spoon Lilikoi Cream Cheese Glaze into a small piping bag; cut a 1/4 -inch opening in tip. Pipe over bread as desired
    18. In a small bowl, whisk together the last four ingredients until smooth. Use immediately

      Notes

      Test dough using the windowpane test. Pinch off (do not tear) a small piece of dough. Gently pull the dough out from the center. If the dough is ready, you will be able to stretch it until it is thin and translucent like a windowpane. If the dough tears, it is not quite ready; beat for 1 minute and test again.