Ingredients for Blueberry Brioche
- 2 1/4 teaspoons active dry yeast
- Sugar
- 1/2 cup warm water (105-115°F)
- Light Brown Sugar
- 1/2 cup milk (warmed)
- 1/2 cup (1 stick) unsalted butter, melted
- Golden Syrup
- Eggs
- Egg Yolks
- 4 cups all-purpose flour
- 1 teaspoon salt
- Vegetable Oil
- 1 cup fresh blueberries
- Powdered sugar, for dusting
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How to Make Blueberry Brioche
- In a large bowl, dissolve 2 1/4 teaspoons active dry yeast and 1 tablespoon granulated sugar in 1/2 cup warm water (105-115°F). Let stand for 10 minutes until foamy.
- Add 3/4 cup packed light brown sugar, 1/2 cup milk (warmed), 1/2 cup (1 stick) unsalted butter, melted, 2 tablespoons corn syrup, and 2 large eggs or 4 large egg yolks. Stir well to combine.
- Gradually add 4 cups all-purpose flour and 1 teaspoon salt, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Add more flour, 1 tablespoon at a time, if needed to prevent sticking.
- Grease a large bowl with oil, add the dough, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
- Gently punch down the dough and turn it out onto a lightly floured surface. Knead briefly for a minute or two.
- Roll the dough into a 10x16 inch rectangle. Sprinkle evenly with 1 cup fresh blueberries and the remaining 1/4 cup packed light brown sugar.
- Tightly roll the dough up lengthwise into a log.
- Cut the log into 12 equal slices. Gently squeeze each slice into a muffin tin cup.
- Let the rolls rise in the muffin tins for 15 minutes while the oven preheats to 350°F (175°C).
- Bake for 35-40 minutes, or until golden brown and cooked through. A toothpick inserted into the center should come out clean.
- Let the Blueberry Brioche cool slightly in the muffin tins before transferring to a wire rack to cool completely. Dust generously with powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
129g
Fat
37g
Carbs
28g
