Easy Pull-Apart Blueberry Star Bread
Ingredients
- 3 1/2 cups all purpose flour
- 1/4 cup olive oil
- 1 tsp maple syrup
- 2 tsp yeast
- pinch salt
- 3/4 cup almond milk
- 1/4 cup lukewarm water
Blueberry compote
- 2 cups blueberries
- raw sugar or maple syrup
- 1 cinnamon bark
- 2 tsp lemon juice
- 1/2 tsp vanilla extract
- 1/2 cup water
Preparation
In a bowl, add lukewarm water, mix with yeast and keep aside until it rises.
In a stand mixer, add almond milk and olive oil, mix until oil is fully emulsified.
Add all purpose flour, salt, and the raised yeast mixture. Mix the dough well until it starts coming together.
Knead the dough by hand or with a stand mixer on low speed for 10 to 12 minutes.
Shape the dough into a round ball, cover with a damp cloth, and let it rise in a warm area until doubled in size, about 1 hour.
Punch down the dough to remove air, then divide it into 4 equal parts. Keep them covered to prevent drying.
Lightly flour the surface and roll out each dough piece into a flat round shape. Place the first layer on parchment paper, spread blueberry compote evenly. Repeat for the second and third layers. For the fourth layer, place it on top.
Prepare the blueberry compote by combining blueberries, raw sugar or maple syrup, cinnamon bark, lemon juice, vanilla extract, and water in a saucepan. Cook over medium heat until thickened, about 10-15 minutes.
Assemble the star shape: After stacking the layers, cut the dough into strips from the center to the edge, then twist each section to form a star shape.
Cover the assembled bread and let it rise for another 30 minutes.
Preheat oven to 180°C.
Bake for 20-25 minutes or until golden brown.
Cool the bread and serve.
