This recipe brings together a soft, lemon-scented bread with the sweet and aromatic flavors of blueberry basil compote. The bread is enriched with a layer of cinnamon and butter, then twisted into an appealing shape before baking. Topped with honey and almond flakes, it’s a treat that’s as beautiful as it is delicious.
Why You’ll Love It:
- Aromatic Flavors: The lemon zest in the dough and the basil in the compote create a unique and refreshing aroma.
- Sweet and Nutty Crunch: The honey and almond topping adds sweetness and a delightful crunch.
- Versatile Enjoyment: Perfect for a special breakfast, brunch, or as a sweet snack.
- Ingredients for the Dough:
- Flour (Type 0): 600 grams
- Eggs: 2
- Warm Milk: 150 milliliters
- Extra Virgin Olive Oil: 50 milliliters
- Sugar: 100 grams
- Dry Brewer’s Yeast: 7 grams
- Lemon Zest
- A pinch of Salt
- Cinnamon, Soft Butter, Brown Sugar
- For the Blueberry Compote:
- Blueberries: 300 grams
- Honey: 4 tablespoons
- Lemon Juice
- Fresh Basil Leaves
- Topping:
- Honey
- Almond Flakes
- Dough Preparation:
- Mix flour, salt, and sugar. Add milk diluted with yeast. Let it rest for 20 minutes.
- Add the remaining ingredients and knead for 10 minutes. Let it rise for about 2 hours.
- Assembling:
- Roll out the risen dough and spread a layer of cinnamon, soft butter, and brown sugar.
- Fold in half and cut into 10-15 cm strips, depending on the chosen mold.
- Make two cuts in each strip and braid. Roll from one end to the other and place in the mold.
- Let it rise for another 25 minutes. Before baking, brush with honey and sprinkle with almond flakes.
- Baking:
- Bake at 170°C (338°F) for 35-40 minutes.
- Making the Blueberry Compote:
- Cook blueberries, honey, lemon juice, and a few basil leaves over the stove for 20 minutes.
Serve this fragrant sweet bread with the warm blueberry basil compote and enjoy a delightful combination of flavors and textures.
