Blue Cheese and Fig Stuffed Milk Bread Recipe
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.
- 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
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
- Prepare the Pan: Spray a 9” x 2” deep round cake pan with oil and line the bottom with parchment paper to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
