Day 1
1. In a food processor, pulse walnuts to the texture of coarse cornmeal.
2. In a medium bowl, combine softened ¼ cup Plugrá Butter, sugar, salt, flour, pomegranate molasses and chopped walnuts.
3. Cut bread dough in half. On a floured surface, roll one dough half into a 12-inch square.
4. Cut a piece of parchment paper to fit the bottom of an 8- inch pie pan. Then grease the pan as well as the parchment.
5. Place rolled dough in greased pie pan allowing the dough to drape over sides.
6. Cut the remaining dough half into 16 equal pieces. In a medium bowl, combine dough pieces with the butter mixture, gently tossing until dough is evenly coated.
7. Place dough pieces in pie pan and sprinkle blueberries over the top. Draw up corners of rolled dough, enclosing blueberry filling inside, resembling a picnic basket with a cloth tied over the top.
8. Cover tightly with plastic wrap and refrigerate for 8 hours or overnight.

Day 2
1. Preheat oven to 350°F.
2. In a small bowl, combine melted 2 tablespoons Plugrá Butter and pomegranate molasses, brush exterior of bread basket and sprinkle with sanding sugar.
3. Bake for 30-35 minutes or until golden brown. If necessary, tent with foil for the last 10 minutes to prevent over browning.
4. Cool on a rack for 10 minutes before cutting into 8 wedges. Serve warm.