Blue Cheese and Fig Stuffed Milk Bread Recipe

Introduction

This Blue Cheese and Fig Stuffed Milk Bread is a delightful combination of sweet fig spread and tangy blue cheese wrapped in a soft, fluffy milk bread. It’s perfect as a unique snack or an impressive addition to any meal.

Ingredients

• 1⁄2 recipe Renée’s Milk Bread
• 240 grams (8.5 oz.) fig spread (such as Dalmatia Fig Spread)
• 142 grams (5 oz.) blue cheese, crumbled and divided (e.g., Point Reyes Original Blue)
• 1 large egg
• 1 tablespoon cool water
• 1 tablespoon softened salted butter

Instructions

1. Step 1: Prepare a 9” x 2” deep round cake pan by spraying it with oil and lining the bottom with parchment paper. After the first rise of Renée’s Milk Bread dough, gently pat out half the dough on a lightly oiled surface into a 15” x 10” rectangle.
2. Step 2: Spread the fig spread evenly over the dough, leaving a 1/4 inch bare border around the edges. Sprinkle 113 grams (4 ounces) of the crumbled blue cheese over the fig layer.
3. Step 3: Starting from a long side, roll the dough tightly into a log, pinching the edges to seal. Place the log seam side down and coil it into a spiral inside the prepared pan.
4. Step 4: Using a sharp knife, make 4 or 5 slashes on the top layer of the dough coil. Cover the pan loosely with oiled plastic wrap and let it rise in a warm place for 45 minutes.
5. Step 5: Preheat the oven to 350°F (175°C) with the rack in the center. Whisk together the egg and cool water to make an egg wash.
6. Step 6: Once the dough has puffed up, brush the top with the egg wash and sprinkle the remaining 29 grams (1 ounce) of blue cheese on top.
7. Step 7: Bake for 30–32 minutes or until an instant-read thermometer inserted into the center registers near 190°F (88°C).
8. Step 8: Remove the bread from the oven and let it cool for 5 minutes. Spread the softened butter over the top. Run a sharp knife around the edge of the bread to loosen it, then lift the loaf out of the pan and peel off the parchment paper.
9. Step 9: Transfer the bread to a wire rack to cool slightly. Serve warm or rewarm before serving if desired.

Tips & Variations

• Use your favorite type of blue cheese to adjust the flavor to your liking, from mild to pungent.
• If fig spread is unavailable, try substituting with apricot jam for a different but complementary sweetness.
• For a richer crust, you can brush the loaf with melted butter immediately after baking instead of softened butter.
• Make sure not to overfill the dough to prevent filling leakage during baking.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. It reheats well; warm slices in a toaster oven or microwave briefly before serving. For longer storage, freeze the bread wrapped well in plastic and foil for up to 3 months. Thaw at room temperature and reheat gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of blue cheese?

Yes, you can substitute blue cheese with other flavorful cheeses like goat cheese, feta, or gorgonzola depending on your preference, though the taste will change slightly.

What if I don’t have fig spread?

If fig spread is not available, apricot jam or another fruit preserve with a similar sweetness works well as a substitute in this recipe.

Blue Cheese and Fig Stuffed Milk Bread Recipe

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4.4 from 134 reviews

This Blue Cheese and Fig Stuffed Milk Bread is a delightful blend of sweet and savory flavors wrapped in a soft, tender milk bread. The rich fig spread complements the tangy blue cheese perfectly, creating an irresistible bread ideal for snacking or serving alongside your favorite meals.

• Author: Clara
• Prep Time: 30 minutes (including shaping and first rise)
• Cook Time: 30-32 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (9-inch round cake pan size) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Milk Bread Dough (Half Recipe)

• 1/2 recipe Renée’s Milk Bread dough (prepared according to Renée’s Milk Bread recipe)

Filling and Topping

• 240 grams (8.5 oz) fig spread (such as Dalmatia Fig Spread)
• 142 grams (5 ounces) blue cheese, crumbled and divided (use your favorite blue cheese like Point Reyes Original Blue)
• 1 large egg
• 1 tablespoon cool water
• 1 tablespoon softened salted butter

Instructions

1. Prepare the Pan: Spray a 9” x 2” deep round cake pan with oil and line the bottom with parchment paper to prevent sticking.
2. Shape the Dough: After the initial first rise of Renée’s Milk Bread dough, on a lightly oiled surface, pat out half the dough into a 15” x 10” rectangle. Spread the fig spread evenly over the dough, leaving a 1/4 inch border clear. Then, sprinkle 113 grams (4 ounces) of crumbled blue cheese over the fig layer.
3. Roll and Coil: Starting on a long side, roll the dough tightly into a log, pinching the edges to seal. Place the log seam-side down and then roll it into a spiral shape. Set the spiral into the prepared cake pan.
4. Score and Proof: Using a sharp knife, make 4 to 5 slashes along the top of the dough spiral to allow for expansion. Cover with oiled plastic wrap and let it rise in a warm place for 45 minutes until puffy.
5. Preheat Oven and Prepare Egg Wash: While the dough is rising, preheat your oven to 350°F (175°C) and position a rack in the center. In a small bowl, whisk together the egg and cool water to make an egg wash.
6. Brush and Top: When the dough has risen, brush the top generously with the egg wash. Sprinkle the remaining 29 grams (1 ounce) of crumbled blue cheese over the dough’s surface.
7. Bake: Place the pan in the preheated oven and bake for 30 to 32 minutes, or until an instant-read thermometer inserted into the center registers near 190°F, indicating the bread is fully baked.
8. Cool and Finish: Remove the bread from the oven and let it cool for 5 minutes in the pan. Spread softened salted butter over the top for a glossy, flavorful finish. Run a sharp knife around the edges to loosen the bread from the pan, then remove it, peel off the parchment paper, and cool on a wire rack.
9. Serve and Store: Enjoy the bread warm or reheat before serving. Leftovers keep well for the next day and the bread freezes beautifully for longer storage.

Notes

• Use high-quality fig spread and blue cheese for the best flavor combination.
• If you prefer a milder blue cheese taste, reduce the cheese quantities slightly.
• Ensure the dough is well sealed when rolled to prevent filling leakage during baking.
• The slashes on top help the bread expand and create an attractive pattern.
• Letting the bread cool on a wire rack prevents sogginess on the bottom crust.
• This bread freezes well; wrap tightly in plastic wrap and defrost at room temperature before reheating.
• Use an instant-read thermometer to ensure the bread is fully baked without overbaking.

Keywords: blue cheese bread, fig stuffed bread, milk bread, savory bread, sweet and savory bread, homemade bread, baked bread, stuffed bread