Blueberry & Lemon Pull-Apart Bread♡

Add the warm milk, white sugar and active dry yeast to a large mixing bowl.

Gently whisk together, then leave for 10–15 minutes until the mixture becomes foamy.

Add the egg, melted and slightly cooled butter, and vanilla extract. Whisk until well combined.

Add the plain flour and salt, then fold together until a dough begins to form.

Knead the dough by hand for 8–10 minutes, until smooth and elastic.

Place the dough in a bowl, cover and leave to rise in a warm place for at least 1 hour, or until doubled in size.

While the dough rises, place a saucepan over a medium heat and add the blueberries.

Add the white sugar, lemon juice and lemon zest. Stir well and cook until the blueberries release their juices and the sugar dissolves.

In a small bowl, mix the cornflour with the water until smooth. Stir the mixture into the blueberries.

Cook, stirring, for approximately 1 minute until thickened. Transfer the compote to a bowl and leave to cool before filling the dough.

Once the dough has doubled in size, gently punch out the air. Lightly flour your work surface and transfer the dough onto it.

Roll the dough into a rectangle, then spoon the cooled blueberry compote over the surface.

Spread the compote evenly over the dough, then cut the rectangle lengthways into 3 equal strips.

Carefully stack the 3 strips on top of one another, keeping the filling facing upwards. Cut the stacked strips crossways into 8 equal pieces.

Arrange the dough stacks on their edges in a loaf tin lined with baking paper, so the layers stand upright. Bake in a preheated oven at 175°C for 35–45 minutes, or until golden brown and the dough is cooked through.

For the glaze, combine the icing sugar, milk, vanilla extract, melted butter, lemon juice and lemon zest in a bowl. Whisk until smooth.

Allow the baked loaf to cool slightly, then drizzle with the lemon glaze. Add any toppings you like and gently pull apart to serve.