Description
This delightful bread features roasted blackberries and a zesty lemon glaze, perfect for breakfast or dessert!
Ingredients
Scale
- ¾ cup warm milk, 100-110 degrees F (175 ml)
- 2 teaspoons active dry yeast (7 grams)
- ¼ cup granulated sugar (50 grams)
- 3 ¼ cups all-purpose flour (406 grams)
- ½ teaspoon salt
- 3 tablespoons butter, softened at room temperature (42 grams)
- 1 teaspoon vanilla
- 1 large egg
- 14 ounces blackberries
- 2 tablespoons honey
- pinch of salt
- ½ cup granulated sugar (100 grams)
- 2 tablespoons lemon zest
- 2 tablespoons melted butter (28 grams)
- egg wash (1 large egg beaten with 1 tablespoon water)
- ½ cup powdered sugar (65 grams)
- 4 teaspoons lemon juice
Instructions
- Make the dough. Combine the warm milk with yeast and let sit for 5 minutes or until the mixture is foamy and the yeast is activated.
- Combine the yeast mixture with the remaining dough ingredients including sugar, flour, salt, butter, vanilla, and egg. Mix the ingredients until a dough forms and continue to knead for 6-7 minutes or until smooth. Transfer the dough to a bowl, cover, and let rise in a warm area until doubled in size, about 1 hour.
- Preheat oven to 400 degrees F. Line a half baking sheet with parchment paper.
- While the dough is proofing, roast the blackberries. Toss the berries with honey and a pinch of salt. Spread the berries in an even layer on the prepared baking sheet. Roast the fruit for 20-25 minutes or until softened. Remove from the oven and transfer the berries to a bowl. Use a fork to smash them to release the juices and let them cool completely.
- Combine ½ cup sugar with 2 tablespoons of lemon zest until well combined. Set aside.
- Punch down the dough. Dust a clean work counter with flour and roll out the dough into a 15×12-inch rectangle. Brush the top of the dough with melted butter. Sprinkle lemon sugar and spread roasted blackberries in an even layer. Cut the dough into 15 squares, 4×3 inches each. Stack the squares on top of another, flipping the last square so that the side with the filling is facing down.
- Grease a 9×5 loaf pan. Carefully transfer the squares to the pan. Cover the bread and proof for 30 minutes in a warm area.
- Reduce oven temperature to 350 degrees F.
- Brush the top of the loaf with egg wash. Bake the roasted blackberry lemon pull apart bread for 50 minutes – 1 hour or until golden brown. Remove from the oven and let cool on a wire rack.
- While the bread is cooling, make the lemon glaze. Beat together the powdered sugar with lemon juice until well combined. Drizzle the lemon glaze on top and serve.
Notes
- For a richer flavor, use whole milk instead of warm milk.
- Ensure that the yeast is fresh for proper rising.
- You can substitute blackberries with raspberries or blueberries.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg