Blueberry Wreaths

2 day recipe

Ingredients for the bread dough:

125 ml milk
30 ml white sugar
6 ml active dry yeast
1 egg beaten
30 ml melted butter
435 ml all-purpose flour
2 ml salt

Ingredients for the filling:
125 mL blueberries
45 mL sugar

Method for day 1:
1. Add the milk to a liquid measure and heat in the microwave until warm. Add the sugar and stir until it’s dissolved. Gently stir in the yeast. Set aside to proof for 5 to 10 mins.
2. Once the yeast mixture has proofed, pour into the bowl of the stand mixer. Add the melted butter, beaten egg and salt.
3. Gradually add flour to the mixture; knead for 2 minutes at medium speed. Occasionally scrap the sides of the bowl.
4. Then knead for another 2 minutes at high speed. 
5. Place the dough in a Ziploc bag lightly greased with oil.

Method for day 2:
Blueberry filling:
1. In a medium saucepan, add the blueberries and sugar. Bring to boil over medium to high heat. 
2. Reduce heat to medium and simmer for 5 minutes or until very thick.  
3. Remove saucepan from heat, and let cool.

Bread dough: 
 1. Preheat the oven to 400°F.
2. Knead the dough a few times and a lightly floured surface. 
3. Roll the dough out into a rectangle, ¼ inch thick. 
4. Spread the cranberry filling over dough to within ½ inch of edges.
5. Fold crosswise into thirds. Press edges on all three sides to seal. Cut into 6 (1 inch) strips.
6. Holding ends of each strip, twist three times. Pinch together the ends of the strips to form wreaths. 7. Place wreaths on a baking sheet covered with parchment paper. 8. Place it in the proofer for 20 minutes. 9. Bake for 12 mins or until golden brown.