Blueberry Twist
From ttaaccoo 12 years agoIngredients
- 1 loaf frozen bread dough, thawed (overnite in fridge, then on the counter all day) shopping list
- 1/2 cup light brown sugar (me, dark brown. next time 1/3 cup) shopping list
- 1/3 cup walnuts, finely diced ---toasted first : 375 degrees, check after 5 minutes, add 2 minutes, 'til fragrant and a bit browner shopping list
- 2 Tablespoons a-p flour plus extra for rolling out dough shopping list
- 1 teasp. cinnamon (me, 3 tsp) shopping list
- 2 Tblsp. margarine(me, butter) shopping list
- 3/4 cup fresh blueberries (me, frozen and thawed) shopping list
- non-stick cooking spray shopping list
How to make it
- Grease a sheet pan with non-stick cooking spray, or parchment paper, sprayed. set aside.
- Combine sugar, nuts, flour, cinnamon. cut in margarine til mixture resembles coarse crumbs. set aside.
- On lightly floured surface, roll out dough into a 10 X 12 inch rectangle.
- Spread nut mixture over the dough, leaving a 1/2 inch border. Sprinkle blueberries over the nut mix. pressing lightly to adhere to the dough.
- Starting from the 12 inch side, roll tightly , jellyroll fashion. Seal seams. Cut in half= 2(6 inch)pieces. Gently stretch each piece. Twist the 2 piecestogether. Place on prepped pan. Spray with non-stick spray. Let rise until double in size.
- Bake at 375 degrees for 25 - 35 minutes or until golden brown and loaf gives a hollow sound when tapped. If browning is on the fast track, tent with foil. Remove from oven and pan to cool on a wire rack.
- Slices best when cool.
People Who Like This Dish 2
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