@maithomet6: Sét nỉ mới GUNO cổ polo siu sang,#thoitrangnu #xh #maithom6 #GUNO

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Saturday 12 September 2026 22:33:00 GMT

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✨🫐This is my recipe for blueberry pull-apart bread, super fluffy, soft, buttery, and filled with layers of blueberry jam in every bite. Finished with a creamy cream cheese frosting on top. Perfect for breakfast, brunch, or dessert, and honestly one of the softest pull-apart breads I’ve ever made ✨🫐 Ingredients Dough: • 680 g bread flour • 400 g milk (lukewarm, not hot) • 70 g sugar or honey • 12 g salt • 7 g instant yeast • 1 whole egg + 1 egg yolk • 1 tsp vanilla • 1/2 tbsp cinnamon • 90 g unsalted butter, softened Filling: • 200 g blueberry jam • 50 g soft butter Mix together until smooth and fully combined. Step 1: Activate the Yeast Warm 100 ml of the milk from the recipe to 37–40°C. Add: • yeast • 1 tsp sugar Mix lightly and let sit for 10–15 minutes until foamy on top. Step 2: Make the Dough In a large bowl, mix: • yeast mixture • remaining milk • egg + yolk • vanilla Add: • flour • remaining sugar • cinnamon • salt Mix until a sticky dough forms. Knead for 8–10 minutes until elastic. Step 3: Add the Butter Add softened butter in 2–3 parts. Continue kneading for another 10–15 minutes. ~The dough should be: • smooth • elastic • slightly sticky but manageable • able to pass a medium windowpane test Step 4: First Rise Place dough in a lightly greased bowl. Cover and let rise for 1–1.5 hours. ~dough should double in size and feel airy. Step 5: Shape Roll dough into a large rectangle like cinnamon rolls. Spread the blueberry butter filling evenly over the surface. Cut into equal squares and stack them vertically inside the loaf pan, slightly packed but not smashed. Step 6: Second Rise Cover and let rise for 45–75 minutes. ~Ready when: • the layers look very puffy • the dough almost reaches the top of the pan Step 7: Bake Bake at 175–180°C (350°F) for 35–40 minutes. Tips: • If browning too fast, cover loosely with foil around minute 20–25 • Bake until deeply golden brown Step 8: Finish Right after baking: • brush with melted butter • top with cream cheese frosting Cream Cheese Frosting • 7 tbsp butter • 6 oz cream cheese (Philadelphia) • 1½ cups powdered sugar • Vanilla to taste • 1–2 tbsp heavy cream Mix until smooth, fluffy, and creamy. #blueberry #bread #bakingbread #EasyRecipe #CapCut

✨🫐This is my recipe for blueberry pull-apart bread, super fluffy, soft, buttery, and filled with layers of blueberry jam in every bite. Finished with a creamy cream cheese frosting on top. Perfect for breakfast, brunch, or dessert, and honestly one of the softest pull-apart breads I’ve ever made ✨🫐 Ingredients Dough: • 680 g bread flour • 400 g milk (lukewarm, not hot) • 70 g sugar or honey • 12 g salt • 7 g instant yeast • 1 whole egg + 1 egg yolk • 1 tsp vanilla • 1/2 tbsp cinnamon • 90 g unsalted butter, softened Filling: • 200 g blueberry jam • 50 g soft butter Mix together until smooth and fully combined. Step 1: Activate the Yeast Warm 100 ml of the milk from the recipe to 37–40°C. Add: • yeast • 1 tsp sugar Mix lightly and let sit for 10–15 minutes until foamy on top. Step 2: Make the Dough In a large bowl, mix: • yeast mixture • remaining milk • egg + yolk • vanilla Add: • flour • remaining sugar • cinnamon • salt Mix until a sticky dough forms. Knead for 8–10 minutes until elastic. Step 3: Add the Butter Add softened butter in 2–3 parts. Continue kneading for another 10–15 minutes. ~The dough should be: • smooth • elastic • slightly sticky but manageable • able to pass a medium windowpane test Step 4: First Rise Place dough in a lightly greased bowl. Cover and let rise for 1–1.5 hours. ~dough should double in size and feel airy. Step 5: Shape Roll dough into a large rectangle like cinnamon rolls. Spread the blueberry butter filling evenly over the surface. Cut into equal squares and stack them vertically inside the loaf pan, slightly packed but not smashed. Step 6: Second Rise Cover and let rise for 45–75 minutes. ~Ready when: • the layers look very puffy • the dough almost reaches the top of the pan Step 7: Bake Bake at 175–180°C (350°F) for 35–40 minutes. Tips: • If browning too fast, cover loosely with foil around minute 20–25 • Bake until deeply golden brown Step 8: Finish Right after baking: • brush with melted butter • top with cream cheese frosting Cream Cheese Frosting • 7 tbsp butter • 6 oz cream cheese (Philadelphia) • 1½ cups powdered sugar • Vanilla to taste • 1–2 tbsp heavy cream Mix until smooth, fluffy, and creamy. #blueberry #bread #bakingbread #EasyRecipe #CapCut

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