The original version taken from “L’Encyclopédie de la Pâtisserie” comes with dry raisins but because I had dry blueberries still left from my UK trip. I just wanted to try that option out; we enjoyed it.
Serves 8 persons
Preparation, Resting and baking: about 4 hours
- 500g flower (all purpose)
- 20g of fresh yeast
- 50g sugar powder or fine sugar
- 1 pinch of salt
- 1 tbsp of vanilla sugar or 1tsp vanilla extract
- 1 zest of orange or lemon (my 1st twist)
- 1 tbsp of candied lemon Skin or Orange marmalade (my 2nd twist)
- 3 eggs good eggs
- 25cl crème fraiche, tepid (see notes below)
- 150g of blueberries (my 3rd twist)
- 1 tbsp of milk, tepid
Sift the flour and put in a big bowl. Add the yeast, sugar, vanilla sugar, salt. 2 eggs + 1 white (reserve yolk), sour cream, zest, candied lemon peel in very small cuts (or the marmalade). Knead for 5 minutes with an electric mixer, at very low speed in the beginning, then at high speed. Leave the dough in a warm place until it doubles in volume (usually takes 1h30 min or so. I also invite you to read the notes below for another method).
Fold the dough on itself to get rid of the big bubbles and redistribute some of them. Fold in blueberries.