Blueberry Lemon Curd Ring

danish ring

Many people have written in to ask about assembling the Blueberry Lemon Curd Ring from page 228. I already had a bucket of Brioche dough, and some lemons rolling around in my refrigerator, so this ring was simple to throw together. The brightness of the lemon and berries is perfect folded into the rich Brioche dough. The ring is simple enough to make on any day of the week, but so impressive that you can serve it on special occasions.

To make the ring:

1 1/2 pounds Brioche dough (page 189)

1/2 cup lemon curd (page 228)

1 1/2 cups fresh blueberries (or any other berries)

Egg wash(one egg mixed with one tablespoon water)

Sugar for sprinkling

Preheat oven to 350° and line a 18-Inch-by-13-Inch Jelly Roll Pan with parchment or a silpat.

Start by pulling off a piece of dough from your bucket and quickly shape into a loose ball, this is just to smooth the surface before rolling it out.

danish ring

Roll the dough out to about 1/8″ thick. Spread the lemon curd over the surface, making sure to go all the way to the edges.

danish ring

Sprinkle with blueberries or any other fruit you have on hand. Roll the dough up starting at the long end.

danish ring

Pinch the seam together.

danish ring

Stretch the log of dough out gently to elongate it. Fold the two ends in and pinch them together. Lay out to rest on a baking sheet with either parchment or a silpat. Cover loosely with plastic and let rest for about 40 minutes.

Preheat the oven to 375 degrees.

danish ring

After it has rested, gently stretch it again to form a nice open ring.

danish ring

Using Kitchen Shears or a knife, cut slits in the dough. The slits should go down about half way to the baking sheet. Lightly brush with egg wash and sprinkle with sugar.

Bake for 35 minutes, or until golden brown.

danish ring

Dust with powdered sugar and serve with a coffee and the morning paper!

Now that it is turning to the heat of summer, we are constantly trying to come up with ways to bake without heating up our houses. You could bake this lovely danish on the grill. Yes, the grill! Just follow these baking directions for sweets on the grill.

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57 thoughts to “Blueberry Lemon Curd Ring”

  1. Perfect.
    I like a lot make and eat, off course, filled breads.
    Usually with sweet dough I roll it with apple, raisins and sugar and cinnamon, but I make several time salty versions.
    The last one was the typical Portuguese “Pão com chouriço”, a bread (I used master recipe) filled with chorizo “portuguese chouriço” a kind of dry sausage. Wonderful! Others I fill with cheese, philadelphia, chicken or turkey ham, olives…
    Since I love lemon curd, I’ll try your blueberry and lemon curd ring.

  2. Hi Tyson,

    Oooops, that is really a detail that is crucial to the success of this recipe! I added the baking temp and time to the post!

    Thanks, Zoë

  3. Hi Renato,

    have fun and feel free to try the dough with any of those fillings!

    Hi Happy Cook,

    It is lovely with strawberries or other fruits as well. In the dead of winter I use preserves!

    Enjoy, Zoë

  4. I just made lemon curd last night for a cake – and remembered how TASTY (and easy)homemade lemon curd is – i’m sad that i didn’t make more of it to try this out right away. I really just need to buy your book!

  5. This looks wonderful!

    I made my first bread from the book yesterday, and I am completely hooked. I’m going to have to find a new purpose for my bread machine!

  6. Well, I think tomorrow is the perfect time for me to make my first batch of brioche and to pick up some berries! This looks amazing!

  7. help- I want to make the oatmeal raisn walnut bread and don’t have any oat or wheat bran. Can I substitute with wheat germ, wheat gluten or bulgar?

  8. Katherine: I wouldn’t try that with any of those ingredients. Just swap a 50/50 mixture of WW and AP flours for the brans.

  9. Could you address using a convection over and what the best way to use it is, with your recipes?
    I have a batch of dough in the frig, and will be baking my first loaf tomorrow! Am so excited.

  10. Hi Zoe and Jeff,
    Bread making is my new obsession. I will post more on that later. Right now, I am trying to find a source for bulk flour and yeast in the Twin Cities area. Whole foods was a bust, and I don’t belong to a co-op or big chain bulk store (I just can’t bring myself to join Sam’s and Costco)I live in Eden Prairie, so if you know of anywhere in the South metro that would be fabulous!!!

  11. I’m making this right now–so excited!

    I did notice near the top of the post you mention 350 degrees, and 375 below. I’ll go with 375 since that’s what my trusty book says!

    The pics on Zoe’s lemon curd tutorial are excellent, as are the ones on this post! It’s so helpful to be able to picture it before assembling it!

    One thing I like about making a large batch of dough is that I can roll out a little more than I need then trim the edges and throw the extra back in the bucket. Rolling dough into a good rectangle has never been my forte!

  12. Oh, and one question. The book mentions folding some of the dough away from the center after cutting the slits. I see that’s not shown here. Is that step unnecessary? I can’t quite picture what the book is telling me to do, so until I hear back, I’ll just follow the instructions in this post. Thanks!

  13. I made this today and it turned out great. I did an apple, cinnamon sugar mixture.

    I am thinking about trying it with a ricotta, cream cheese in place of the lemon curd and again using apples. Any thoughts on if that would work?


  14. Since I have become a total groupie of your book, I’ve made this ring lots of times with lots of fillings.The lemon curd and blueberry is fabulous. So is cream cheese with cherry preserves, cinnamon and sugar with nuts and apples…I could go on and on.

    I always use the challah dough. For some reason I like it better than the brioche dough. It’s softer and doughier and stays fresh longer. I also made panettone this Christmas with the challah and the brioche doughs and liked the challah better then too.

    See? Total groupie.

  15. Loris: Convection’s fine, just lower the heat by 25 degrees F and check your oven temp with a thermometer.

    Stacy: I get my bulk flour at Linden Hills Coop. Other than the big-box stores or coops, there are no other choices for bulk flour around here.

    C Beth: Go with the post– that isn’t going to make a major difference.

    Yvette: The cheese approach should work, just did something similar in a class.

    Beth: I used Challah dough in my class too!


    1. Sure, go ahead and use. May give off more liquid so there’s a chance you’ll have to adjust the liquid in the recipes

  16. On the basic recipe, it recommends just scraping down the sides after you finish the dough to have a sourdough starter.

    How often do you wash the container? At what point does it go bad?

    1. Hi Bonnie,

      If you are making the master recipe, or other non-enriched doughs you can keep using the bucket indefinitely without washing it. 🙂 It will keep the flavor and as long as you are introducing new flour to the bucket it will not go bad. If you ever see signs of mold then you need to wash! Dark liquid on the dough is NOT mold and is still a healthy dough.

      Enjoy, Zoë

  17. Stacey, some of the Rainbow Foods have bulk flour. I often buy my rye there, so I can get fresh smaller amounts. You don’t have to belong to a co-op to shop there — you just get a discount if you’re a member. So Wedge or Linden Hills would be fine.

  18. Thank you so much for this post. Somehow I totally missed it in the book. This morning I used challah dough, blueberries and cream cheese blended with a bit of powdered sugar. Holy Cow. I told my mom last night on the phone that I was going to give it a try and she decided to drive two hours to visit us today. She says it was to visit my son because it is his birthday but I totally think she just wanted the baked goods 🙂 Thanks again!

  19. As I was grinding flax seed for my granola (from the book, of course!), I took the time to look through the book at some of the receipes I have yet to try…and this was the one that caught my eye yesterday. I have the blueberries thawing and can’t wait to put it together.

    Thank you so much for the step by step photos. I’m sure I could have figured it out from the book, but it’s nice to have a visual.

    And I am totally copying the idea from another post (Beth) to use apples, nuts, cinnamon and sugar. Yum! I may take that to our neighborhood 4th of July party, in fact.


  20. I made the blueberry lemon curd pastry (from brioche dough) this morning for Father’s Day and everyone was amazed at how beautiful and delicious it was (and I was amazed at how easy and quick it was). The only thing I added to the recipe was mixing some low fat ricotta in with the lemon curd to make it a little creamier. Fantastic! I am definitely getting the book (and awaiting the next one eagerly).

    1. Hi MOR,

      What a great addition to the recipe, thank you for sharing it with us!

      Enjoy the book and all the bread! Zoë

  21. My daughter wants to bake challah this Friday and the blueberries have been awesome lately. I think I know what will happening with the rest of the challah dough.

  22. YUM! Made this today for a crowd–made six, actually–and it was a big hit! Served it with home made mango ice cream and blueberry ice cream and the crowd went wild. Many thanks!

    1. Hi Monika,

      Wow, that sounds absolutely delicious! Nothing like home made ice cream.

      Thanks for letting us know, Zoë

  23. In the Master Recipe, you call for all purpose flour. Any problem using bread flour and what differences would I experience. Tks.

    1. You may need to increase the water by 1/4 cup or so to keep the consistency the same– Bread flr absorbs more water. Jeff

  24. Hi there. Just made the blueberry danish. Delicious! And came out beautifully. Now another idea: it’s just about apple season. Have you tried this with an apple interior? Seems like the lemon curd would work but would need a dusting of cinnamon with the apples. And cook the apples slightly perhaps so the roll rolls up….?

    1. Caroline: Yes, my only reservation would be that the apples might not bake though. I’d think you could get around that by slicing very thinly though. Jeff

  25. Love, love, love everything I’ve tried in both bread books. I’m going to be making the B/L curd ring and want to know if I can refrigerate it overnight , take it out in the morning (early family brunch) and let it sit for about an hour, then bake it? Should I let it sit for the 40 minutes after assembly as well?

    1. Nancy: You can do the refrigerator rise trick here, yes (see FAQs above and click on “Dense Crumb…”). I dont’ think you need the 40 min after assembly if you have a solid hour in the AM. Jeff

  26. I’m about to start making the brioche dough and then make the lemon-blueberry ring. I live at 8,500 ft. Should I do the 8-10 initial rise in the fridge still?

    1. Hi Mary,

      This is very interesting, but I don’t recall anyone asking about the brioche in high altitude baking? I would mix up the dough with about 1/2 the yeast, let it rest on the counter then chill it over night. When you make the blueberry ring, shape it and then let it rest on a cookie sheet in the refrigerator, lightly wrapped, for about 8 hours.

      Thanks and let us know how it goes! Zoë

  27. Thanks for the information. I did use half the yeast, almost 1/4 cup more vital wheat and added a big tablespoon of applesauce to keep it from getting too dry (Colorado is very dry). I did the initial rise overnight and did just under the 8 hours you recommended. I think it came out well except having trouble with the outside baking nice and brown with the inside still a bit doughy. The second loaf I baked for 45 minutes and the inside was nice but outside overdone and most of the lemon curd seemed to have leaked out. My husband loves it and the first loaf went in one sitting. Thanks.

    1. Hi Mary Anne,

      Do you have an oven thermometer that you can check the accuracy of your oven temp? They are often off by a significant amount. This could explain your dark crust. Let me know what you find out.

      Thanks, Zoë

    2. Do you need to serve this immediately? Can you serve it the next day? And you mentioned you use jam in the winter, can you explain how you do that, the amounts, etc. I’m a novice. Thank you!

      1. It won’t be quite so good the next day– we love it more when it’s fresh, but it won’t be bad. Keep it well covered so it doesn’t dry out.

  28. In the book there is an additional 2 T. of sugar listed in the ingredients? Is this to sprinkle over the berries before rolling? I don’t see anything in the instructions about what to do it. Thank you.

  29. We’ve had this book for a few years now and this is the recipe we make most often! It’s our absolute favorite! And we can’t make just one ring–it’s gone WAY too quickly! 😉 Thanks for this great recipe!

  30. I love your cookbooks! Have the Soft American White Bread dough in the refrigerator, can I use that dough to make the Blueberry-Lemon Curd Ring. I know the recipe calls for Brioche or Challah dough, but can you use other dough’s for Blueberry-Lemon Curd Ring?

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