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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.

Servings 8 servings
Author Rosemary Stelmach

Ingredients

Lemon Curd

  • 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

Instructions

Lemon Curd

  1. 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.

  2. 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.

  3. 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

  1. Line a baking sheet with parchment paper or a silicone mat.  Dust entire surface with rice flour.

  2. 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.

  3. 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.

  4. Spread the lemon curd evenly over the dough.  Sprinkle the berries evenly over the lemon curd.

  5. 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.

  6. Allow the prepared ring to rest for 45 minutes at room temperature.

  7. Fifteen minutes before baking, preheat the oven to 375°F.

  8. 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.)

  9. 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.

  10. Allow it to cool slightly on a rack before cutting and serving.