Recipe, makes two loaves:
(adapted from Home Baking, Jeffrey Alford and Naomi Duguid)
460-480 gr (2 cups) milk, luke warm
2 tsp instant yeast
2 tbs sugar
30 gr butter
1 tsp cardamom
1/2 tsp lemon zest
1 egg (medium, US large)
1/4 tsp salt
770-800 gram (5 cups) bread flour
75 grams (1/2 cup) dried blueberries (oh treasure!!)
* (or use frozen cranberries/or fresh right from the fridge (so they will stay whole) maybe adding some chocolate chips to those...
pearl sugar and cinnamon pearl sugar for decoration
egg for eggwash or a bit of milk/melted butter
Note: I tweaked the flour/liquid ratio to suit my flour.
Combine milk, sugar, butter, egg, zest, cardamom, salt and 1 cup of the flour in the bowl of your stand mixer. Stir to mix to smooth. Add 2 more cups of the flour and stir again to a smooth paste. Using a dough hook on low speed add another cup of flour and mix to incorporate, adding more of the flour as you think necessary. This is going to be a very soft dough, slightly tacky but not sticky and will clean the bowl. (It will be sticky after first bulkrise, a bit harder to shape into rolls but this makes for fluffy crumb).
Turn the dough out on a floured worksurface and knead by hand, just a couple of times, keep it gentle! For bulkrise, place in an oiled container, cover and let rise until doubled.
To shape; divide in small portions each weighing about 45 grams (I like my rolls to be small in monkey bread) and roll them into balls by cupping your hand over the dough and using the friction of your worksurface to make tight little rolls. It helps to oil your worksurface a tiny bit to get this slightly sticky dough get shape. Place in two loaf pans and cover to rise until puffed. When prodded with a gentle finger the dent will stay).
Brush with milk/eggwash/melted butter and sprinkle with pearl sugar right before baking.
Bake in a preheated oven 200C/400F, for 30-40 minutes until golden brown. Another check if they're done: slide out of your pan and pinch the edges, when they are firm your loaf is done.