Blueberry Brie Pull-Apart Bread

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Amount per serving
Daily Value %*
Calories390-
Total Fat14g22%
Saturated Fat8g40%
Cholesterol55mg18%
Sodium330mg14%
Potassium129mg4%
Dietary Fiber2g8%
Sugars25g-
Protein9g18%
Vitamin A111mcg-
Vitamin C2mg3%
Calcium63mg6%
Iron2mg11%
Vitamin D0mcg-

Ingredients

Dough Ingredients

  • 1⁄2 cup warm water
  • 1⁄2 cup warm milk
  • 1 teaspoon salt
  • 1 tablespoon active dry yeast
  • 1⁄4 cup sugar
  • 1 egg
  • 1⁄2 stick butter, melted + additional 4 tablespoons butter
  • 3­-3⁄4 cups flour
  • 1 large wedge of brie, cut into bite sized chunks

Blueberry Compote Ingredients

  • 1 (16 ounce) bag frozen blueberries
  • 1 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 sprig fresh rosemary
  • 1⁄2 teaspoon pectin

Blueberry Compote Ingredients

  • 1 (16 ounce) bag frozen blueberries
  • 1 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 sprig fresh rosemary
  • 1⁄2 teaspoon pectin

Instructions

Dough Instructions

  1. In the bowl of a standing mixer, combine water, milk, sugar, salt, and yeast. Stir gently until yeast is dissolved and allow mixture to sit for about 5 minutes.
  2. Add egg, 1/2 stick melted butter, and flour. Beat on low for 3 to 4 minutes (with dough hook attachment), or until all the ingredients come together.
  3. Stop the mixer as needed to scrape the sides and bottom of the mixing bowl. Once the dough has come together, beat on low speed for another 2 minutes. The dough will be smooth and elastic. (You can also turn dough out onto a lightly floured surface and knead by hand).
  4. Place dough in a well-oiled bowl, cover, and place in warm place to rise for about 1 hour (until doubled in size).

Blueberry Compote Instructions

  1. In a large pot over medium high heat, bring blueberries and sugar to a boil, stirring frequently.  Reduce heat, bringing mixture to a simmer.
  2. Stir in lemon juice and pectin and rosemary sprig. Continue cooking mixture for another 10 minutes; remove pot from heat.
  3. Allow mixture to cool to room temperature. Discard rosemary.
  4. Pour mixture into a bowl or tupperware container, cover/seal, and refrigerate until ready to use.
  5. Mixture will thicken into a jam like consistency as it cools.

Blueberry Compote Instructions

  1. In a large pot over medium high heat, bring blueberries and sugar to a boil, stirring frequently.  Reduce heat, bringing mixture to a simmer.
  2. Stir in lemon juice and pectin and rosemary sprig. Continue cooking mixture for another 10 minutes; remove pot from heat.
  3. Allow mixture to cool to room temperature. Discard rosemary.
  4. Pour mixture into a bowl or tupperware container, cover/seal, and refrigerate until ready to use.
  5. Mixture will thicken into a jam like consistency as it cools.

Recipe Tip

The recipe will make you more than enough blueberry compote for these rolls. You can use the leftovers for a number of different holiday dishes ­ as a substitute for cranberry sauce, as jam for biscuits, topping for pork chops, etc. Or, just eat it with a spoon!

About This Recipe

Recipe by Tina Hu-Rodgers , “Just Putzing Around the Kitchen” Blog

This blueberry brie pull-apart bread is both flavorful and fun. With warm, creamy brie and pleasantly sweet blueberries, this indulgent blueberry brie pull-apart bread is sure to delight your family and friends this holiday season.

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