Fat: 12-15g
Fiber: 3-5g
Sodium: 300-400mg
Ingredients
3 ½ cups (420g) all-purpose flour, plus more for dusting
¾ cup (180ml) warm water (105-115°F / 40-46°C)
½ cup (120ml) warm milk (105-115°F / 40-46°C)
2 ¼ teaspoons (1 packet) active dry yeast
¼ cup (50g) granulated sugar, plus 1 tablespoon for yeast
1 teaspoon salt
4 tablespoons (56g) unsalted butter, melted and cooled
1 large egg, room temperature
1 cup (150g) fresh or frozen blueberries (do not thaw if frozen)
8 ounces (226g) cream cheese, softened
2 tablespoons granulated sugar (for cream cheese filling)
1 teaspoon vanilla extract (for cream cheese filling)
1 large egg yolk, for egg wash (optional)
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Instructions
Activate the Yeast: In a large mixing bowl, combine the warm water, warm milk, and 1 tablespoon of granulated sugar. Sprinkle the active dry yeast over the top and stir gently. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
Prepare the Dough: To the foamy yeast mixture, add the remaining ¼ cup granulated sugar, salt, melted butter, and the large egg. Whisk until well combined. Gradually add the all-purpose flour, one cup at a time, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
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