Recipe by Tina Hu-Rodgers , “Just Putzing Around the Kitchen” Blog
This blueberry brie pull-apart bread is both flavorful and fun. With warm, creamy brie and pleasantly sweet blueberries, this indulgent blueberry brie pull-apart bread is sure to delight your family and friends this holiday season.
- 1/2 cup warm water
- 1/2 cup warm milk
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1/4 cup sugar
- 1 egg
- 1/2 stick butter, melted + additional 4 tablespoons butter
- 3-3/4 cups flour
- 1 large wedge of brie, cut into bite sized chunks
Blueberry Compote Ingredients
- 1 (16 ounce) bag frozen blueberries
- 1 cup granulated sugar
- 2 tablespoons lemon juice
- 1 sprig fresh rosemary
- 1/2 teaspoon pectin
- In the bowl of a standing mixer, combine water, milk, sugar, salt, and yeast. Stir gently until yeast is dissolved and allow mixture to sit for about 5 minutes.
- Add egg, 1/2 stick melted butter, and flour. Beat on low for 3 to 4 minutes (with dough hook attachment), or until all the ingredients come together.
- Stop the mixer as needed to scrape the sides and bottom of the mixing bowl. Once the dough has come together, beat on low speed for another 2 minutes. The dough will be smooth and elastic. (You can also turn dough out onto a lightly floured surface and knead by hand).
- Place dough in a well-oiled bowl, cover, and place in warm place to rise for about 1 hour (until doubled in size).
Blueberry Compote Instructions
- In a large pot over medium high heat, bring blueberries and sugar to a boil, stirring frequently. Reduce heat, bringing mixture to a simmer.
- Stir in lemon juice and pectin and rosemary sprig. Continue cooking mixture for another 10 minutes; remove pot from heat.
- Allow mixture to cool to room temperature. Discard rosemary.
- Pour mixture into a bowl or tupperware container, cover/seal, and refrigerate until ready to use.
- Mixture will thicken into a jam like consistency as it cools.
To Cook and Assemble the Bread
- Heat oven to 375°F and generously grease a loaf pan (or bundt pan) with oil or cooking spray. Melt 4 tablespoons butter in a shallow bowl or dish.
- Pinch off a tablespoon sized ball of dough and flatten/stretch by hand until you have a disc roughly 1/3-1/2 inch thick.
- Spoon 1 teaspoon chilled blueberry compote into the center of your dough disc, then top with a chunk of brie.
- Carefully fold your dough over the top of the blueberry/brie, and firmly pinch the seams closed.
- Roll filled dough gently between your hands to smooth out the seams and form a ball.
- Roll balls around in melted butter until coated, then place balls in greased pan.
- Keep forming and dipping balls until the bottom of your pan is covered with a single layer of balls.
- Repeat until you have a second layer of balls (all your dough should be used up after a second layer).
- Stick pan into oven and bake for 20 to 30 minutes, until the top of your loaf is golden brown.
- Let stand for ten minutes.
- Serve hot with leftover blueberry compote.
The recipe will make you more than enough blueberry compote for these rolls. You can use the leftovers for a number of different holiday dishes as a substitute for cranberry sauce, as jam for biscuits, topping for pork chops, etc. Or, just eat it with a spoon!