triple berry breakfast bread



It's Memorial Day weekend... so I'm busy.

Today I traipsed around the yard, cut the lawn, took a run, made some pasta salad... and this triple berry breakfast bread. There isn't really that much to say about this bread ... except that you shouldn't think of it like a cinnamon bun. 

Because you put an egg yolk in the dough, it feels distinctly like an enriched dough ... and not sweet like a cinnamon roll. I could say this without doubt because I also had a cinnamon roll at the same time. The original recipe called for braiding this loaf and fresh berries... but I rarely follow directions. That being said, I think you should. Fresh berries are soften than frozen (obviously) and would allow you to get a better roll on the dough.

BTW. That plate? We made it as a family about 13+ years ago and it has all of our handprints on it.
(Step 1) In a medium bowl, combine the yeast, sugar and lukewarm milk. Then add in the egg yolk and melted butter. Whisk together until thoroughly combined. Allow mixture to rest for 5 minutes. It should foam and froth.

(Step 2) In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Place dough on a lightly floured counter and knead by hand until the dough forms a ball. I went for about 5 minutes - and got tired.

(Step 3) Grease a large bowl with olive oil. Place the dough in the bowl and cover. Allow to rest at warm room temperature for about 1 hours, or until doubled in size. While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.

After the dough has doubled in size, place it on a lightly floured counter and knead twice. Using a rolling pin to roll the dough to a rectangle of about 18×12 inches.

(Step 4) Spoon the cinnamon filling over top, spreading evenly, leaving a clean 1-inch border around the edges. Sprinkle the berries over the cinnamon filling. Start by rolling the longest side of the dough. Using two swift hands, transfer the dough into a greased pan and into the shape of a ring. Brush the wreath with the beaten egg and sprinkle with sugar. 

(Step 5) Make slice marks every few inches along the top. Bake for 20-25 minutes until golden brown and bubbling. Allow to cool for about 30 minutes before slicing and serving.

Shopping List
2 1/4 teaspoons active dry yeast
1 tablespoon granulated sugar
3/4 cup whole milk, warmed to a warm lukewarm
1 large egg yolk
2 tablespoons unsalted butter, melted
2 1/4 cups King Arthur All-Purpose Flour
1/2 teaspoon salt
a bit of olive oil for greasing the bowl

For the Filling:1/4 cup unsalted butter, at room temperature
1/4 cup granulated sugar
3 teaspoons ground cinnamon
2 cups fresh berries (sliced fresh strawberries, fresh raspberries, fresh blueberries)
1 large egg, beaten for egg wash

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