Blueberry Bostock Recipes

ALMOND BOSTOCK

Steps:

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Arrange brioche slices evenly on pans, leaving 2 inches between each slice.
• In a small saucepan over medium heat, combine water, sugar, orange zest, and almond extract. Cook until sugar dissolves completely, 1-2 minutes. Remove from heat.
• Using a pastry brush, liberally brush both sides of each brioche with the sugar water. Each slice should be soaked completely. Allow to sit while you make your almond paste.
• In a food processor, pulse whole almonds until they form a fine meal, similar to the consistency of wet sand. Add in melted butter, sugar, flour, almond extract, vanilla extract, and rum and pulse until completely combined.
• Spread 2-3 tablespoons of the almond mixture onto the soaked brioche, spreading to the edges of each slice. If using, top each slice with a sprinkle of sliced almonds.
• Bake for 15 mins, until the tops are lightly golden brown. Remove from oven and allow to cool completely. Dust with powdered sugar before serving!

ORANGE ALMOND BOSTOCK

Steps:

• In a food processor, pulse together almonds and half of sugar until nuts are finely ground.
• Add in softened butter, remaining sugar, salt, vanilla, almond extract, orange zest, egg, and milk until smooth. Scrape down bowl as needed to ensure thorough mixing. Pulse until thoroughly combined.
• Use almond frangipane spread immediately, or store in an airtight container in the fridge for up to a week. Allow to soften to room temperature before use.
• Preheat oven to 350° F. Line baking sheet with parchment paper or nonstick silicone mat. Arrange bread on baking sheet.
• Spread 1 tablespoon of orange marmalade over bread. Top with 3 tablespoons of almond frangipane spread. Sprinkle sliced almonds on top.
• Bake for 18-20 minutes until almonds are golden and bread is toasted. Transfer bread to cool rack to prevent bottom from getting soggy. Dust warm bostock with sifted confections' sugar. Serve warm or at room temperature.

BLUEBERRY BOSTOCK

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a baking tray with parchment. Put the caster sugar and 3 tbsp water in a small saucepan, and add the lemon zest. Bring to a simmer, bubble for a minute until the sugar has dissolved, then set aside to cool a little.
• To make the frangipane, beat the butter and sugar together for a few minutes with an electric whisk. Add the ground almonds, flour, almond extract and egg, and beat for another minute until well combined.
• Lay the slices of bread on the tray, then brush the syrup over each slice until it's used up. Divide the frangipane between the slices of brioche and spread right to the edges. Put a handful of blueberries in the centre of each piece, then press as many flaked almonds around the edge of each piece as you can make stick.
• Bake for 25-30 mins until the frangipane is golden brown. Cool for at least 10 mins before eating, then serve with a spoonful of crème fraîche, if you like.