Q1: Can I use frozen blueberries for this recipe?
A1: Yes, frozen blueberries are used in this recipe. They should be frozen overnight and then crushed to mix with milk for kneading the dough.
Q2: What if I don’t have a chef’s machine for kneading the dough?
A2: If you don’t have a chef’s machine, you can knead the dough by hand. It might take more time and effort, but the result will be similar.
Q3: Is there a substitute for cream cheese in the filling?
A3: While cream cheese is recommended for its texture and flavor, you can try mascarpone or a thick Greek yogurt as a substitute.
Q4: Can I adjust the sugar content in the recipe?
A4: Yes, you can adjust the sugar according to your taste preferences. However, keep in mind it might slightly alter the final taste of the bread.
Q5: How do I know when the bread is properly fermented?
A5: The dough is properly fermented when it has doubled in size, and a finger pressed into it leaves a dent that doesn’t bounce back.
Q6: What is the best way to store this bread?
A6: Once cooled, store the bread in an airtight container or bag at room temperature. It’s best consumed within a couple of days.
Blueberry Cheesecake Bread
Notes
- High-gluten flour: 250g
- Fine sugar: 30g
- Whole egg liquid: 25g
- Milk: 130g (plus extra for adjustment)
- Milk powder: 10g
- Salt: 3g
- Yeast: 2.5g
- Butter: 20g
- Blueberries: 100g (plus 18 for decoration)
- Cream cheese: 160g
- Fine sugar for filling: 10g
- Milk for filling: 25g
- Freeze the blueberries overnight, crush them, and soak with a part of the milk for kneading the dough. Reserve some milk to adjust the dough's consistency.
- Mix all dough ingredients except butter in a mixing bowl. Knead the dough, initially using 100g of the milk mixed with the blueberries. Add the reserved milk as needed.
- Knead until the dough reaches the expansion stage, then incorporate the butter and knead until fully integrated.
- Form the dough into a ball, place it in a bowl, cover with plastic wrap, and let it ferment in a warm place (25-28°C) until it doubles in size.
- While the dough ferments, prepare the filling by mixing cream cheese and sugar until smooth, then blend in the milk. Transfer the mixture into a piping bag.
- Divide the fermented dough into six portions, cover, and let them relax for 20 minutes.
- Roll out one portion of the dough into a circle and prick it with a fork.
- Place the dough in an octagonal mold, ensuring it reaches the corners.
- Let the dough undergo a second fermentation in a warm, humid environment (35°C, 80% humidity) for about 35-40 minutes until it expands 1.5 times its size.
- Brush the dough with egg wash (not included in the ingredients list), pipe the cheese filling in the center, and decorate with blueberries.
- Bake in a preheated oven at 180°C (top) and 190°C (bottom) for 18 minutes. Adjust according to your oven.
- Cool the bread in the mold before transferring to a cooling rack.
- Enjoy the soft, slightly tangy bread with sweet and creamy cheese and blueberry filling.
- High in carbohydrates and sugars due to flour and added sugars.
- Contains protein from the cream cheese and egg.
- Provides dietary fiber from the blueberries.
- Contains dairy; not suitable for lactose intolerant individuals.
