Blueberry and Orange Breakfast Bread

Makes 8 rolls


Gilchesters Organic Bread Flour



1/2 tsp

orange blossom


dried instant yeast


Caster sugar


softened butter




large egg, beaten, plus an extra beaten egg for the glaze

For the Filling


softened butter



2 oranges

orange zest



To decorate

Juice of half an orange


icing sugar



a few strands of

orange zest


Put all the dry ingredients in a large bowl and quickly rub the butter in, but don’t be too precise about it.

Add the milk, eggs, and orange blossom water and start to mix. If you are using a mixer, allow the dough hook to do the work for you (it should take 6-8 minutes). If you are doing it by hand, slowly incorporate the ingredients together using a dough scraper before turning on to a surface in order to work the dough. It will be very sticky but do not add extra flour. Keep working the dough, using the Richard Bertinet method and it will become less sticky. Once it is springy and scraped together in a tacky ball of dough, allow it to rest, covered with a cloth, for 45 minutes.

Scrape the dough on to a very lightly floured surface and fold it in on itself, before forming into a ball again and returning to the bowl, covering once more. Leave it to prove and develop for 1 hour.

Flour your work surface and de-gas the dough (bashing it with the flat of your hands to remove any air bubbles). Roll it out to about 12″ by 6/7″.

Mix the soft butter, sugar and orange zest together and spread it evenly over the dough, leaving a half inch gap along the top (long) edge.

At this stage most people would scatter the blueberries then roll up the dough and divide. But I find it easier to portion up the dough with a pizza wheel, then scatter the fruit and roll. You tend not to get in such a mess and the rolled up dough is more uniform (apart from the edge pieces). Use whatever method you are most comfortable with.

Place the rolled up dough in a greased and lined baking tin. I used a 9″ but an 8″ would also accommodate the bread.
Allow the bread to prove, under a cloth again, for another hour.

Heat the oven to 190C (or 170C fan), glaze the bread with beaten egg and bake for 20-25 minutes. The bread will have risen and filled out the tin and be golden.
Allow it rest in the tin for ten minutes before inverting on to a cooling rack. I then placed it on a serving plate, right way up, but this side is so pretty.

You can leave your bread like this and serve warm. Alternatively, you can allow it to cool a little, make up the orange icing and drizzle it on to the bread with the fresh blueberries and extra orange zest.

If you are pushed for time then start the bread the night before. When you get to the second prove (stage 3) cover the bowl with clingfilm and put in the fridge overnight. In the morning allow the dough to come up to room temperature, 30-60 minutes, then carry on with stage 4.

This recipe has been developed by Frances Auty, recipe developer and writer of food blog Frances Auty Bakes.

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