Ingredients:

Dough:

• 500 grams plain flour or bread flour
• 450mLs warm tap water (not hot)
• 2 teaspoons honey
• 1/2 sachet yeast (4g)
• 1 tablespoons olive oil
• 1 tablespoon salt

Vanilla Custard:

• You can use store bought OR make a batch of my lazy girls custard.
• We need 2 cups of custard

Blueberry Compote:

• 500 grams frozen blueberries
• 2 tablespoons caster sugar – might make it 3tbsp
• Juice of 1/2-1 lemon
• 1 tablespoon cornflour
• 1 1/2 tablespoons cold tap water

Method:

1. To make the blueberry compote, place blueberries, caster sugar and lemon juice in a medium pot/pan and simmer on medium heat, stirring occasionally for 5-8minutes.
2. Mix cornflour and cold water in a small bowl separately until cornflour has dissolved. Stir into the blueberry mixture and turn off the heat. Allow compote to cool down to room temperature by pouring it into a bowl. This is best made in advance so it is completely cool.
3. If you are making your own custard I suggest making my lazy girls custard recipe a day before. Alternatively use store bought custard.
4. Whisk warm water, yeast, olive oil, and honey in a deep bowl until incorporated.
5. Mix in flour and salt until it forms a shaggy dough. Do not worry about over working the dough or it being perfect, it will come together.
6. Clean down the edges of the bowl and cover bowl with cling wrap or a tea towel and allow it to sit at room temperature for 15 minutes
7. After 15 minutes, stretch and fold the dough.
8. Cover and rest for another 15 minutes before you stretch and fold the dough again.
9. Cover the dough with cling wrap or a tea towel and allow it to rest for 1.5 hours at room temperature.
10. Tip the dough in the tray and top with half the amount of custard and drizzle 1/2 the blueberry compote over the dough. Fold the dough into thirds like a wrap or burrito, slide it lengthways and flip it upside down so the smooth side is on the top. This will ensure there is compote in the centre of the dough after we bake it.
11. Cover and proof for another 1.5 hours at room temperature.
12. Pre heat your oven at 215C fan forced.
13. Spread the remainder of custard and blueberry compote over the dough and dimple the dough.
14. Bake on the second lowest rack of the oven for approximately 30-35 minutes or until golden.
15. Allow to cool to room temperature. Optional to dust with icing sugar.

Tips/Substitutions:

• • Keep in and airtight container for 3-4 days.
  • Eat at room temperature or warmed up.
  • Best served warm
  • Replace blueberries with Raspberries if you wish

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