Blueberry Pull-Apart Bread

Ingredients

• 1½ cups warm milk (360g)
• ⅓ cup sugar (65g)
• ¼ cup softened butter (57g)
• 2 tbsp milk powder (16g)
• 1 tbsp instant yeast (9g)
• 1½ tsp salt (9g)
• 4½–5 cups bread flour (540–600g)
• 2 cups frozen blueberries (300g)
• 1 tbsp cornstarch (8g)
• 1 tsp lemon juice
• 1 tsp vanilla
• 1 cup powdered sugar (120g)
• 2–3 tbsp milk (30–45g), adjust to preference
• 1 tbsp vanilla bean paste or 2 tsp vanilla extract

Method

1. Simmer blueberries and sugar in a saucepan until berries release their juices.
2. Stir in cornstarch mixed with a splash of water; cook until thickened and jammy.
3. Remove from heat, stir in lemon juice and vanilla, and let the filling cool completely.
4. Combine warm milk, sugar, yeast, and milk powder in a large bowl; let sit about 5 minutes until foamy.
5. Mix in softened butter and salt, then gradually add flour until a soft dough forms.
6. Knead the dough 8–10 minutes until smooth and elastic.
7. Place dough in an oiled bowl, cover, and let rise in a warm spot about 1 hour until doubled.
8. Line a loaf pan with parchment.
9. Roll the dough into a large rectangle and spread a thin layer of cooled blueberry filling over it.
10. Cut the dough into strips, stack them, then cut into 5 squares; arrange upright in the loaf pan, adding extra filling between layers if desired.
11. Cover and let rise again 30–40 minutes until puffy.
12. Bake at 350°F for 30–35 minutes until golden and cooked through, covering loosely with foil if browning too fast.
13. Whisk together powdered sugar, milk, and vanilla for the glaze, then spread over the warm bread.