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Blueberry Lemon Curd Ring
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by Zoe, May 28, 2009
Filed Under Recipes, Special techniques, bread questions | 44 Comments
Many people have written in to ask about assembling the Blueberry Lemon Curd Ring from page 228. I already had a bucket of Brioche dough, and some lemons rolling around in my refrigerator, so this ring was simple to throw together.
The brightness of the lemon and berries is perfect folded into the rich Brioche dough. The ring is simple enough to make on any day of the week, but so impressive that you can serve it on special occasions.
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 (or any other berries)
Egg wash(one egg mixed with one tablespoon water)
Sugar for sprinkling
Preheat oven to 350° and line a 18-Inch-by-13-Inch Jelly Roll Pan
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 log of 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 for about 40 minutes.
Preheat the oven to 375 degrees.
After it has rested, gently stretch it again to form a nice open ring.
Using Kitchen Shears 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 for 35 minutes, or until golden brown.
Dust with powdered sugar and serve with a coffee and the morning paper!
Now that it is turning to the heat of summer, we are constantly trying to come up with ways to bake without heating up our houses. You could bake this lovely danish on the grill. Yes, the grill! Just follow these baking directions for sweets on the grill.
Comments
Renato said...
May 29, 2009 at 2:10 am
Perfect.
I like a lot make and eat, off course, filled breads.
Usually with sweet dough I roll it with apple, raisins and sugar and cinnamon, but I make several time salty versions.
The last one was the typical Portuguese “Pão com chouriço”, a bread (I used master recipe) filled with chorizo “portuguese chouriço” a kind of dry sausage. Wonderful! Others I fill with cheese, philadelphia, chicken or turkey ham, olives…
Since I love lemon curd, I’ll try your blueberry and lemon curd ring.
Happy Cook said...
May 29, 2009 at 4:21 am
You mean this recipe is in the 5 minute book, i should check it out.
Looks really so so yummy, still have to wait for bluuberry here.
zoe said...
May 29, 2009 at 5:58 am
Hi Tyson,
Oooops, that is really a detail that is crucial to the success of this recipe! I added the baking temp and time to the post!
Thanks, Zoë
zoe said...
May 29, 2009 at 6:00 am
Hi Renato,
have fun and feel free to try the dough with any of those fillings!
Hi Happy Cook,
It is lovely with strawberries or other fruits as well. In the dead of winter I use preserves!
Enjoy, Zoë
Amy K said...
May 29, 2009 at 6:18 am
Has anyone tried this with Challah dough?
deeba said...
May 29, 2009 at 9:33 am
My book is en route. Can barely wait to lay my hand son it. This looks FAB!!
The Purple Foodie said...
May 29, 2009 at 9:34 am
Gorgeous, Zoe! Simply gorgeous. Love the colour of blueberries and only wish it were available here.
Scate said...
May 29, 2009 at 10:24 am
I just made lemon curd last night for a cake – and remembered how TASTY (and easy)homemade lemon curd is – i’m sad that i didn’t make more of it to try this out right away. I really just need to buy your book!
Thanks
cara @ big girls, small kitchen said...
May 29, 2009 at 10:28 am
this is the most beautiful creation! i am going to brainstorm how to make it without brioche dough (which i don’t have a tub of…yet…) – maybe the flavors in yogurt cake? http://www.biggirlssmallkitchen.com/2009/03/baking-for-others-lotus-necklace.html
anna said...
May 29, 2009 at 10:32 am
Oh that looks delicious! I need your book!
pam said...
May 29, 2009 at 7:06 pm
This looks wonderful!
I made my first bread from the book yesterday, and I am completely hooked. I’m going to have to find a new purpose for my bread machine!
C. Beth said...
May 29, 2009 at 7:17 pm
Well, I think tomorrow is the perfect time for me to make my first batch of brioche and to pick up some berries! This looks amazing!
zoe said...
May 29, 2009 at 9:50 pm
Hi Amy K,
This would work really nicely with the challah dough.
Thanks, Zoë
rho said...
May 29, 2009 at 10:25 pm
I am so glad I have blueberries on my PeaPod order for Sunday – now to make up the dough tomorrow …
Katharine said...
May 30, 2009 at 8:49 am
help- I want to make the oatmeal raisn walnut bread and don’t have any oat or wheat bran. Can I substitute with wheat germ, wheat gluten or bulgar?
jeff said...
May 30, 2009 at 1:32 pm
Katherine: I wouldn’t try that with any of those ingredients. Just swap a 50/50 mixture of WW and AP flours for the brans.
Loris Stupel said...
May 30, 2009 at 8:34 pm
Could you address using a convection over and what the best way to use it is, with your recipes?
I have a batch of dough in the frig, and will be baking my first loaf tomorrow! Am so excited.
Stacey said...
May 30, 2009 at 8:43 pm
Hi Zoe and Jeff,
Bread making is my new obsession. I will post more on that later. Right now, I am trying to find a source for bulk flour and yeast in the Twin Cities area. Whole foods was a bust, and I don’t belong to a co-op or big chain bulk store (I just can’t bring myself to join Sam’s and Costco)I live in Eden Prairie, so if you know of anywhere in the South metro that would be fabulous!!!
C. Beth said...
May 31, 2009 at 7:04 am
I’m making this right now–so excited!
I did notice near the top of the post you mention 350 degrees, and 375 below. I’ll go with 375 since that’s what my trusty book says!
The pics on Zoe’s lemon curd tutorial are excellent, as are the ones on this post! It’s so helpful to be able to picture it before assembling it!
One thing I like about making a large batch of dough is that I can roll out a little more than I need then trim the edges and throw the extra back in the bucket. Rolling dough into a good rectangle has never been my forte!
C. Beth said...
May 31, 2009 at 7:06 am
Oh, and one question. The book mentions folding some of the dough away from the center after cutting the slits. I see that’s not shown here. Is that step unnecessary? I can’t quite picture what the book is telling me to do, so until I hear back, I’ll just follow the instructions in this post. Thanks!
Yvette said...
May 31, 2009 at 9:01 am
I made this today and it turned out great. I did an apple, cinnamon sugar mixture.
I am thinking about trying it with a ricotta, cream cheese in place of the lemon curd and again using apples. Any thoughts on if that would work?
thanks!!
Beth said...
May 31, 2009 at 7:10 pm
Since I have become a total groupie of your book, I’ve made this ring lots of times with lots of fillings.The lemon curd and blueberry is fabulous. So is cream cheese with cherry preserves, cinnamon and sugar with nuts and apples…I could go on and on.
I always use the challah dough. For some reason I like it better than the brioche dough. It’s softer and doughier and stays fresh longer. I also made panettone this Christmas with the challah and the brioche doughs and liked the challah better then too.
See? Total groupie.
jeff said...
June 1, 2009 at 6:06 am
Loris: Convection’s fine, just lower the heat by 25 degrees F and check your oven temp with a thermometer.
Stacy: I get my bulk flour at Linden Hills Coop. Other than the big-box stores or coops, there are no other choices for bulk flour around here.
C Beth: Go with the post– that isn’t going to make a major difference.
Yvette: The cheese approach should work, just did something similar in a class.
Beth: I used Challah dough in my class too!
Jeff
Shannon said...
June 2, 2009 at 10:48 am
I can’t wait to make this one. I wonder if I can use Frozen blueberries?
Shannon said...
June 2, 2009 at 10:49 am
wow, Beth, some awesome ideas!
jeff said...
June 5, 2009 at 6:38 am
Sure, go ahead and use. May give off more liquid so there’s a chance you’ll have to adjust the liquid in the recipes
Bonnie Creevy said...
June 5, 2009 at 1:48 pm
On the basic recipe, it recommends just scraping down the sides after you finish the dough to have a sourdough starter.
How often do you wash the container? At what point does it go bad?
zoe said...
June 5, 2009 at 2:21 pm
Hi Bonnie,
If you are making the master recipe, or other non-enriched doughs you can keep using the bucket indefinitely without washing it. 
It will keep the flavor and as long as you are introducing new flour to the bucket it will not go bad. If you ever see signs of mold then you need to wash! Dark liquid on the dough is NOT mold and is still a healthy dough.
Enjoy, Zoë
Linda T. said...
June 6, 2009 at 8:53 am
Stacey, some of the Rainbow Foods have bulk flour. I often buy my rye there, so I can get fresh smaller amounts. You don’t have to belong to a co-op to shop there — you just get a discount if you’re a member. So Wedge or Linden Hills would be fine.
Linda T. said...
June 6, 2009 at 2:15 pm
Oops, forgot to mention that Valley Natural in Burnsville would have bulk flour, too.
Weaver said...
June 7, 2009 at 6:14 pm
Thank you so much for this post. Somehow I totally missed it in the book. This morning I used challah dough, blueberries and cream cheese blended with a bit of powdered sugar. Holy Cow. I told my mom last night on the phone that I was going to give it a try and she decided to drive two hours to visit us today. She says it was to visit my son because it is his birthday but I totally think she just wanted the baked goods Thanks again!
Tara said...
June 18, 2009 at 4:45 pm
As I was grinding flax seed for my granola (from the book, of course!), I took the time to look through the book at some of the receipes I have yet to try…and this was the one that caught my eye yesterday. I have the blueberries thawing and can’t wait to put it together.
Thank you so much for the step by step photos. I’m sure I could have figured it out from the book, but it’s nice to have a visual.
And I am totally copying the idea from another post (Beth) to use apples, nuts, cinnamon and sugar. Yum! I may take that to our neighborhood 4th of July party, in fact.
Tara
MOR said...
June 21, 2009 at 10:58 am
I made the blueberry lemon curd pastry (from brioche dough) this morning for Father’s Day and everyone was amazed at how beautiful and delicious it was (and I was amazed at how easy and quick it was). The only thing I added to the recipe was mixing some low fat ricotta in with the lemon curd to make it a little creamier. Fantastic! I am definitely getting the book (and awaiting the next one eagerly).
zoe said...
June 21, 2009 at 9:14 pm
Hi MOR,
What a great addition to the recipe, thank you for sharing it with us!
Enjoy the book and all the bread! Zoë
rocky-cat said...
June 22, 2009 at 9:05 am
My daughter wants to bake challah this Friday and the blueberries have been awesome lately. I think I know what will happening with the rest of the challah dough.
monika said...
June 28, 2009 at 6:16 pm
YUM! Made this today for a crowd–made six, actually–and it was a big hit! Served it with home made mango ice cream and blueberry ice cream and the crowd went wild. Many thanks!
zoe said...
June 28, 2009 at 8:20 pm
Hi Monika,
Wow, that sounds absolutely delicious! Nothing like home made ice cream.
Thanks for letting us know, Zoë
Blueberry Lemon Curd Ring :: Pork Cracklins said...
July 4, 2009 at 2:39 pm
[...] been wanting to make this ever since it was posted on Artisan Bread In Five Minutes a Day. Blueberries, bread, lemon curd.. great combination. Mine turned out looking… eh. Not so [...]
John Scott said...
July 17, 2009 at 3:16 pm
In the Master Recipe, you call for all purpose flour. Any problem using bread flour and what differences would I experience. Tks.
jeff said...
July 18, 2009 at 6:50 am
You may need to increase the water by 1/4 cup or so to keep the consistency the same– Bread flr absorbs more water. Jeff
Caroline said...
August 23, 2009 at 1:35 pm
Hi there. Just made the blueberry danish. Delicious! And came out beautifully. Now another idea: it’s just about apple season. Have you tried this with an apple interior? Seems like the lemon curd would work but would need a dusting of cinnamon with the apples. And cook the apples slightly perhaps so the roll rolls up….?
jeff said...
August 23, 2009 at 6:51 pm
Caroline: Yes, my only reservation would be that the apples might not bake though. I’d think you could get around that by slicing very thinly though. Jeff
sue said...
December 1, 2009 at 7:03 am
you could alwasy pre-cook the apples in some butter and cinnamon…
Tyson Brown said...
May 29, 2009 at 1:15 am
Did you bake it? I think you skipped a step in the directions?