Blueberry Wreath

June 22, 2016

This must be the best recipe I have made for decades! I'm so proud of it!

Not only the taste is marvelous, but Blueberry Wreath is also healthy. There is not much oil used and some fresh jam with only little sugar in it is the best choice for this recipe (max. 47 % sugar / 100 g jam). This is a perfect choice if you are on a diet, but still want something sweet and delicious on your plate. 

If you want this to be even lighter, fresh or frozen blueberries can be used as an alternative to jam. My Finnish readers have told me that the result is delicious. 

3 dl (300 g) skimmed milk
25 g fresh yeast
2 tbsp sugar
0,5 tsp salt
2 tbsp vegetable oil (not olive oil)
6,5 dl (420 g) wheat flour
100 g cream cheese
200 g blueberry jam
1 egg
pinch of salt

Stir the yeast, sugar and salt into the lukewarm milk. Add oil. Gradually mix in the flour and knead the dough until it's smooth and elastic. Cover with a tea towel and let rise for about 30 minutes.

Turn the dough out onto a floured surface and knead it gently. Roll the dough to an 1/2-inch thick, 14 x 18 inch rectangle. Spread the cream cheese and the jam on the top. Starting at the wide ends, roll up the dough and cut into 9 pieces. Place the pieces in an oiled cake tin.

Cover and let rise 30–40 minutes.

Add a pinch of salt into the egg and whisk slightly. (The salt breaks down the globs, making the egg watery and easier to spread.) Brush with a beaten egg. 

Preheat the oven to 225°C. Bake for 30 minutes. If the top seems to brown too quickly, cover with a piece of foil.

If you want, you can bake 12 rolls in paper cases instead of one bread. Preheat the oven to 225°C and bake only for 15–20 minutes.


I had to be quick to take the photos. This was eaten in no time. "So fluffy!" my mother said –and took the third piece. 

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