Mix together 1/2 cups warm water, 1 tablespoon sugar, 4 tsp. yeast and set it aside to rise for about 10 minutes.
Meanwhile sift 4 cups of flour into a bowl of a mixer. Add the sugar and mix with the hook attachment on low speed. Make a little well in the middle of the flour and break the 2 eggs, yeast mixture, and 3 cups warm water. Let the mixer run on low speed for about 5 minutes, combining everything into a runny dough.
Add the remaining 2½ cups of flour and run the mixer for another 5-10 minutes on slow speed, until the dough does not stick to the walls of the mixer and a piece of dough can be stretched to make it see-through. At this point, the gluten in the flour should be very well developed so the dough should be very stretchy.
Add the 1/4 cups oil or butter and 1/3cups flour. Let the dough be kneaded for another 3-4 minutes until all the oil has been incorporated into the dough and the walls of the bowl do not look oily.
Sprinkle 1 cup dry blueberries and 1 cup white chocolate chips all over the dough, leaving about 1 inch strip at the end. Lightly press the blueberries and white chocolate into the dough and roll it like a jelly-roll, making sure to roll it tightly with not air gaps, pinching the end together and leaving it seam side down for about 5 minutes on the table – this will help the dough relax.
**You can use any kind of dried berry, making sure you soak it in warm water and then blot with a paper towel before spreading on the dough.
Also, you can use a combination of finely chopped walnuts and brown sugar, sliced apples & cinnamon sugar, poppy seed pie filling or any other filling you want, as long as it’s not too runny (cherry pie filling would not work :D).
Copyright © %YEAR% Let The Baking Begin