Ingredients and Weight:
- All-purpose flour: 3 cups (360 grams)
- Granulated sugar: 1/2 cup (100 grams)
- Salt: 1 teaspoon (5 grams)
- Active dry yeast: 1 packet (2 1/4 teaspoons, 7 grams)
- Warm milk: 1 cup (240 ml), 105-115°F (40-46°C)
- Unsalted butter, softened: 1/2 cup (113 grams)
- Blackberries: 2 cups (300 grams)
- Lemon juice: 1 tablespoon (15 ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Activate the yeast: In a large bowl, whisk together the warm milk, 1/2 cup of the granulated sugar, and the yeast. Let stand for 5 minutes, or until foamy.
- Make the dough: Add the remaining 1/2 cup of granulated sugar, salt, and softened butter to the yeast mixture. Gradually add the flour, 1 cup at a time, while mixing with a wooden spoon or stand mixer fitted with a dough hook. Continue mixing until the dough forms a ball and pulls away from the sides of the bowl.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. Form the dough into a ball, place it in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
- Prepare the blackberry filling: In a separate bowl, combine the blackberries and lemon juice. Set aside.
- Punch down the dough: Once the dough has risen, punch it down to release the air. Divide the dough in half and roll out each half into a 12x8-inch (30x20 cm) rectangle.
- Spread the blackberry filling: Spread the blackberry filling evenly over one of the rectangles. Top with the remaining rectangle and pinch the edges to seal.
- Cut into squares: Cut the pastry into 16 squares.
- Bake: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and place the pastry squares on top. Bake for 25-30 minutes, or until golden brown.
Nutritional Information (per serving):
- Calories: 320
- Fat: 15 grams
- Carbohydrates: 45 grams
- Protein: 5 grams
Dish Characteristics:
- Soft and fluffy bread with a sweet and tangy blackberry filling
- Ideal for breakfast, brunch, or dessert
User Comments:
- "This pastry bread was absolutely delicious! The blackberry filling was the perfect balance of sweet and tart."
- "I loved the texture of this bread. It was so soft and fluffy, I couldn't stop eating it."
- "I highly recommend this recipe to anyone who loves blackberries or sweet pastries."
Special Precautions and Tips:
- Make sure the milk is warm but not too hot, as it can kill the yeast.
- If the dough becomes too sticky, add a little more flour.
- Let the dough rise in a warm place to ensure it doubles in size.
- If you don't have blackberries, you can substitute with other berries such as raspberries or blueberries.
