There’s something about rainy, and windy, cool days where you can hear the leaves rustling that brings out the baker in me.

It’s a way of embracing the change of season after the summer months by filling my home with the glorious scent of baked goods, and satisfying my sweet tooth, and my family’s hankering for home-made goodies are added bonuses.

 

Here’s a recipe that ticks all the boxes for everyone’s
sweet, tangy, and fruity taste buds.

 

Sweet Bread filled with Lemon Custard and Blueberries

 

 

Lemon Custard Filling:

INGREDIENTS:

4 large egg yolks
2/3 cup sugar
Zest of 1 lemon
Freshly squeezed lemon juice, 3 lemons
1/8 tsp. salt
6 TBSP unsalted butter, cut into cubes and let it get to room temperature so it’s soft

DIRECTIONS:

Note: If you don’t have a double boiler, you can make your own, with a pot and steel bowl on top, or another pot that fits the bottom pot.

Fill the bottom of a double boiler with 2 inches of water, and allow it to boil on high.
Once boiled, reduce to low heat and keep it at a simmer.

To the top of the double boiler, add: sugar, lemon zest, lemon juice, salt and egg yolks.

Whisk this mixture until it’s completely blended, and continue to whisk until the custard cooks. Constant whisking will prevent the egg yolks from curdling, and it will give you a nice, smooth custard.

Once the mixture is thickened (about 10 minutes), remove from heat, If curd isn’t thickening, turn up the heat and constantly whisk.

Note: If you find it’s not thick enough, turn up the heat a little, not too high and keep whisking for a few more minutes.

Once thickened, remove the pot from heat and stir in the butter pieces. Allow the butter to melt inside the mixture.

Pour mixture into a bowl and cover with a plastic wrap so it is touching the top of the custard as this will prevent a skin from forming on top, and set aside to let it cool.

Blueberry Topping:

INGREDIENTS:

6 TBSP sugar
1 TBSP cornstarch
2 TBSP cold water

DIRECTIONS:

2 cups fresh blueberries (or your favorite berry)
½ TBSP butter, unsalted
½ TBSP, freshly squeezed lemon juice

In a saucepan, add sugar, cornstarch, salt and water and heat over medium heat, stirring until smooth.

Add the blueberries and bring to a boil.

Cook and stir for about 2 minutes or until thickened and bubbly.

Remove from the heat, then add butter and lemon juice, stir until butter is melted.

Set aside and let cool.

 

Egg Wash:

Beat together:
1 large egg, beaten
1 tsp. water

Sweet Bread:

INGREDIENTS:

3 TBSP white sugar
3/4 cup milk, whole milk works better
2 TBSP butter, unsalted
2 tsp olive oil
2 large eggs, beaten
1 TBSP yeast
2 1/2 cups all-purpose flour, sifted
1/8 tsp. salt

DIRECTIONS:

Add: sugar, milk, butter and oil in a sauce and heat on medium low, stirring.

After all ingredients are warmed through, remove from heat and briskly whisk in the beaten eggs.

Add the yeast to this mixture and mix.

Pour mixture into a bowl and cover the bowl, let it sit for five to 10 minutes to activate the yeast.

Sift the flour and salt together, then add to the mixture, and mix gently, until all the flour is incorporated.

Cover and set aside at room temperature, and let it rise for one hour.

Sift the flour and salt together, then add to the mixture, and mix gently, until all the flour is incorporated.

Cover and set aside at room temperature, and let it rise for one hour.

Sprinkle some flour on your working surface, then gently roll out the risen dough into a rectangle. You can add a bit more flour one your rolling pin, so it doesn’t stick.

Once your dough is rolled out to approximately 16 x 12 in size, spoon the lemon custard in rows.

At this point you can do one of two things; you can braid the bread, gently criss-crossing, and using a spoon pressing the filling in so it doesn’t spill out while baking.

ANOTHER OPTION: Or, you can roll up the dough in the shape of a log, placing the seam underneath, then pinch edges of the log so the filling doesn’t pour out.

If you breaded the bread, add a dollop of the blueberry mixture, dotting the blueberry mixture on the opening, or you can also choose to add a few dollops of blueberry mixture inside the bread. You can use your imagination with the berries.

Line a baking sheet with parchment paper, and transfer your dough to this baking sheet.

Let bread to rise for 30 minutes.

Pre-heat oven to 375 F

Make your egg wash by whisking egg and water well, then brush the egg wash over the bread, and put the bread in the oven.

Bake for 18 to 20 minutes, until the top of the bread is golden.

Once you remove it from the oven, and it cools to warm, you can dust your bread with icing sugar.

Enjoy with your favourite hot beverage.