Okay. So I know that blueberries are usually featured when they’re in season but really …they are plentiful pretty much anytime these days. And prepared lemon curd is available in most food stores at all times. If you are the adventurous type, I’ll include the recipe for homemade lemon curd for you. But don’t feel as though the homemade version is required. I typically use the jarred stuff and it’s really good.
If you haven’t already prepared your gluten-free brioche dough, here’s the base recipe. You’ll need a 1-pound portion of dough, along with the lemon curd and fresh blueberries to form the ring. The key here, when working with this dough, is to have plenty of rice flour handy. This dough tends to be sticky, so you’ll want to sprinkle that rice flour freely, not only directly onto the dough, but on the work surface and rolling pin.
The lemon curd is spread in a thin layer almost to the edge of the rolled-out dough, then topped off with the blueberries. Of course, the berries are spread out evenly over the entire surface. In my haste to get this beauty together, I neglected to get a picture or two. My apologies. You will then, with the aid of a pastry scraper and additional rice flour, gently roll up the dough lengthwise into a log.
The formed log is then placed, seam side down, and formed into a ring. After pinching the edges together, gently press down on the ring so that it is somewhat flattened.
After a brief rest of 45 minutes, you’ll brush away any excess flour, paint the wreath with an egg wash, sprinkle with sugar and evenly cut slits around the entire ring. I like to use a coarse sparkling sugar from Bob’s Red Mill to finish off the ring. It gives the final product a crunchy rustic exterior.
Once baked, allow the ring to cool for a few minutes on a wire rack. It is best when served still warm from the oven.
blueberry & lemon curd ring (gluten-free)
Adapted from Gluten-Free Artisan Bread in Five Minutes A Day
You will need one pound of Gluten-Free Brioche Dough for this recipe.
- 6 large egg yolks
- 1 cup sugar
- 1 tablespoon grated lemon zest
- 1/2 cup freshly squeezed lemon juice
- 8 tablespoons unsalted butter, cut into 1/2-inch slices
Blueberry & Lemon Curd Ring
- 16 ounces prepared Gluten-Free Brioche Dough (grapefruit-size portion)
- rice flour, for dusting
- 1/2 cup lemon curd
- 1 cup fresh blueberries
- 1 egg, beaten with 1 tablespoon of water (for egg wash)
- 2 tablespoons coarse sugar, for dusting the top
In a double-boiler, over low heat, whisk together all of the ingredients except for the butter. Stir continuously with a rubber spatula until the lemon curd begins to thicken, about 10 minutes.
Add the butter and continue to stir until it is completely melted and the curd is quite thick; it will be the consistency of smooth pudding.
If there are any lumps, strain the curd through a fine-mesh sieve into a container. Cover with plastic wrap and place in the freezer until cool, then refrigerate.
Blueberry & Lemon Curd Ring
Line a baking sheet with parchment paper or a silicone mat. Dust entire surface with rice flour.
Dust the surface of the prepared Gluten-Free Brioche Dough with rice flour and pull off a 1-pound (grapefruit-size) piece. Dust the dough with more rice flour and quickly shape it into a ball.
On the prepared baking sheet, roll out the ball to a 1/4-inch thick rectangle. As you roll out the dough, add rice flour as needed to prevent sticking.
Spread the lemon curd evenly over the dough. Sprinkle the berries evenly over the lemon curd.
Starting with the long side of the dough, gently roll it up into a log. (If it is sticking, gently nudge it along with the aid of a pastry scraper and additional rice flour.) Pinch the seam closed. Gently press the log until it is about 2 1/2-inches wide. Carefully join the two ends together (with seam side down) to form a wreath shape. Pinch the ends together to seal.
Allow the prepared ring to rest for 45 minutes at room temperature.
Fifteen minutes before baking, preheat the oven to 375°F.
Brush away any excess flour. Using a pastry brush, paint the wreath lightly with the egg wash, then generously dust with sugar. Make evenly spaced cuts all the way around the wreath, about 1 1/2-inches apart. The cuts should be about 1/4-inch deep. (Since the dough is quite sticky, use your kitchen shears to make the cuts.)
Bake the ring in the middle of the oven for 35 to 40 minutes, or until golden brown and well set. The top of the ring may break apart to reveal the lemon curd and blueberries.
Allow it to cool slightly on a rack before cutting and serving.
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