Blueberry and Cream Cheese Swirl Bread

For the Filling:

• 750ml (3 cups) Penny Lane Frozen blueberries
• 125ml (½ cup) brown sugar
• Zest and juice of 1 lemon
• 250ml (1 cup) Lancewood cream cheese
• 60ml (1/4 cup) icing sugar
• 10ml (2 tsp) vanilla extract

For the Dough:

• 1L (4 cups) Sasko cake flour
• 1 pack (10g) yeast
• 125ml (1/2 cup) brown sugar
• 5ml (1 tsp) salt
• 250ml (1 cup) Full cream milk
• 2 Large eggs, beaten
• 10ml (2 tsp) vanilla extract
• 160ml (2/3 cup) butter, softened

For the Syrup:

• 125ml (1/2 cup) water
• 125ml (1/2 cup) white sugar

To Finish:

• 60ml (1/4 cup) icing sugar
• 10-15 ml (1 Tbsp) lemon juice

For the Filling:

• Place the blueberries into a saucepan along with the sugar, lemon zest and juice. Cook on a low-medium heat for about 10-15 minutes or until thickened and syrupy. Set aside and allow to cool completely.
• Combine the cream cheese, icing sugar and vanilla and mix until well combined. Cover and set aside until needed.

For the Dough:

• Place the flour, yeast, sugar and salt into a large mixing bowl and mix to combine.
• Heat the milk slightly – it should not boil. Add the milk and eggs and mix to combine. Add the butter and knead the dough for 8-10 minutes until elastic.
• Place the dough in a lightly oiled bowl and cover with cling film. Allow to proof in a warm area for about 1 hour. Knock down to get all the air out.

To Assemble:

• Preheat the oven 180°C.
• On a floured surface, roll the dough out in a rectangle shape of about 1 cm thick. On the one half, spread the blueberry mixture, and on the other half, spread the cream cheese mixture. Fold the dough in half, sandwiching the flavourings together.
• Cut the dough into 3 pieces and plait. Place the plaited dough on a prepared baking tray or in a loaf tin and bake for about 30 minutes or until cooked and golden. Remove from the oven.

For the Syrup:

• Combine the sugar and water and cook on a medium heat for about 10 minutes. Brush the syrup over the bread once removed from the oven and still warm.

To Finish:

• Mix the icing sugar and lemon juice. Drizzle the mixture over the cooled loaf.