Buttery, rich, creamy, and loaded with sweet berries. Aw, you guys are gonna love this delightful Einkorn breakfast. It’s not overly sweet, but filled with flavor and the old-fashioned taste and texture of lovely Einkorn flour. Perfect for dipping in tea or coffee, ’cause you know I’m a dipper. Let’s do this!
Print this recipe at home!
I always prefer working from a paper copy of a recipe, and I’d be happy to email you this cute printable one that I created! As I like to say, “Pretty enough to put on the fridge”. =)
1 cup milk
1 tsp. salt
3 tsp. dry active yeast
3 T. honey
½ cup melted butter
3 cups einkorn flour
8 oz. cream cheese
¼ cup demerara sugar
½ tsp. vanilla
1 cup blueberries
Serve with a dusting of powdered sugar if desired.
In a mixing bowl, combine the milk (warm is best if you want a quick rise), egg, salt, honey, yeast and half the flour. Beat with a whisk until everything is combined. Add in the melted butter little by little until it is well combined, then knead in the rest of the flour with a wooden spoon. (on lower speed if you are using a mixer.) This will be a sticky dough! Cover and let it rise for about an hour, until it’s nice and puffy.
Meanwhile, melt together the cream cheese, demerara sugar, and vanilla in a sauce pan over medium heat until mostly smooth.
When the dough has risen, dust flour over your work surface and roll the dough into and 20 x 20” square. Spread the cream cheese mixture over the dough, then sprinkle on the berries. Roll it into a log then slice it into rolls, about 1 inch thick. Place it in a cake pan and let it rise for at least another 30 minutes.
Bake at 350℉ for 40 minutes. Serve with powdered sugar or a light glaze, and of course tea or coffee. Enjoy!
And it’s just that easy! You’ll love these, I promise. They’re much more cakey than bready, which is my idea of good brunch food. So make a plan to make this goodness soon, ok? It really sets the tone for wonderful day. Happy baking, dearies!