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Blueberry swedish coffee bread (cob’s bread blueberry teatime copycat)

February 22, 2014

Have I ever mentioned how obsessed lil’ bun and I are with Cob’s bread? Well if we haven’t we are and if you haven’t been to Cob’s bread before, you’re missing out…BIG TIME. Lil’ bun’s favorite loaf there hands down has got to be the blueberry tea time, which is essentially a sweet swedish coffee bread with a delicious blueberry filling.

IMG-20140212-03902Although we’ve never made swedish coffee bread before, it didn’t look too difficult to make seeing that the dough shouldn’t be any different from other yeast doughs we’ve made before. The look of the loaf on the other hand, really threw us off because it looked quite delicate and complex. After staring at the loaf we bought for a good 15 minutes, I finally realized that the loaf was just several “scroll buns” connected together.

Ingredients (1 loaf):

2/3 cup warm soy milk
1/4 cup sugar
1/4 cup oil (or melted margarine/butter)
2 teaspoon yeast
2 cups flour
1/2 teaspoon salt

Filling:

1 1/2 cup frozen blueberries (or any berry of your liking)
1/4 cup sugar
1 teaspoon cornstarch

Let’s get rollin’:

1. Combine the warm milk, 1 teaspoon sugar, and yeast in a measuring cup; set aside for 5 minutes until foamy. In a large bowl, sift together the remaining sugar, flour, and salt.

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2. Add the yeast mixture and oil into the flour and stir everything together until the dough starts to come away from the sides of the bowl. If it doesn’t you might need to add a bit more flour.

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3. Knead the dough on a floured surface for 8 – 10 minutes. Then cover it with a tea towel and let rise in a warm place for 1 hour until doubled.

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4.  Prepare your filling ingredients 5 minutes before the dough is ready by tossing the cornstarch, berries and sugar in a bowl.

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5. When the dough is ready, roll it out into a rectangle and spread your prepared filling on top of it making sure to leave a 1″ border along the sides.

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6. Roll your dough up into a log lengthwise and seal by pinching the ends. Transfer the log seam side down onto a lined baking sheet.

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7. Using sharp scissors, cut straight incisions down the log about 1 1/2″ apart, making sure to stop 1 cm before the bottom of the log.

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8. Then gently pull the slices apart alternating directions to create a beautiful design.

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9. Bake loaf at 350F for 30-40 minutes until golden. Look at all that delicious filling!

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Our loaf turned out perfectly scrumptious, but we must admit that it was not as good as the one at Cob’s bread. With that being said though, the two of us aren’t exactly a franchise owning baking company. Anyways, we absolutely adored the look of this bread because even though it’s design looks intricate, it was actually quite simple to create. The blueberries of course made our loaf burst with berriful deliciousness that would of otherwise been impossible to achieve with blueberry jam. The blueberries we used were actually organic ones we picked in the summer and froze so that we would have them to use through out the year. There’s really no feeling more satisfying than being able to eat something that you worked hard to create and I’m sure all bakers can attest to that statement.

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