Roasted sugar bread with organic blueberries

This bread turns every breakfast into a feast

Dissolve yeast in lukewarm milk in a large mixing bowl; let stand 5 minutes. Add half of the flour (sieved), the melted butter and spices, beat at low speed with an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough. Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place for 45 minutes.

Knead rock sugar into the dough. Put dough in a bread backing form and let rest for 15 minutes. Bake in a preheated oven (200°C) for 30 minutes until golden brown. Allow bread to cool down. Roast a few slices of the sugar bread in a toaster.

Mix the powdered sugar with the lemon juice and crème fraiche. Spread the lemon, sugar, crème fraiche mix on the toasted sugar bread and cover with blueberries. Add a spoon of lemon curd to the creme fraiche. 

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Ingredients:

500 gflour
1 pinchof salt
1 pinchof cinnamon 
1 pinchof ginger powder 
200 mlof milk 
25 geast
75 gof butter 
2eggs 
100 gof rock sugar 
4 table spoonsof creme fraîche
1 table spoonof powdered sugar  
1 table spoonof lemon juice 
1 trayof fresh organic blueberries 

 

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