Blueberries and Almond Crumbs Bread 藍莓杏仁酥面包

Since i still have some leftover blueberries filling from making Birthday cake the other day, and also have a big pack of ground almond . So i use these two ingredients made into this bread which i have bookmarked quite a while.

I feel the store-bought blueberries filling tasted artificial and too sweet, so i added some fresh blueberries and mix with it. If time allowed next time, i will homemade the blueberries filling.

Blueberries and Almond Crumbs Bread 藍莓杏仁酥面包

For the bread

170g High protein flour or bread flour

30g cake flour or low protein flour

1tsp instant yeast

50g caster sugar

1/2tsp fine salt

25g egg

90g fresh milk

35 unsalted butter, room temp.

For the almond crumbs

45g cake flour or low protein flour

45g ground almond or almond flour

45g brown sugar

30g unsalted butter, directly from fridge

1 egg yolk

100g blueberries filling or jam

Method

1. To make bread, mix all ingredients in a mixing bowl except butter, knead till smooth dough. Add in butter, continue to knead till smooth and elastic. Cover and keep aside to rise till double.
2. To make almond crumbs, mix cake flour, ground almond and sugar in a mixing bowl, rub butter with dry ingredients till like bread crumbs, add in egg yolk, mix well.
3. Punch down the dough to expel air, roll into round ball, set aside to rest for 15mins.
4. Use a rolling pin, roll into 2 large rectangular size of dough, spread blueberries filling on top then sprinkle with almond crumbs.
5. Bake in a pre-heated oven at 180C for 20-25mins.

Recipe source: adapted from Sunday Home Baking, minor changes by Sonia a.k.a Nasi Lemak Lover

I am submitting this to Best Recipes For Everyone event, "Fun with Almond' April 2015, host by Fion of XuanHom's Mom Kitchen Dairy and co-host byDoreen of my little favourite DIY.