Fresh Blueberry Brioche Recipes
FRESH BLUEBERRY BRIOCHE
Steps:
- Place fresh blueberries on a plate and freeze in a single layer. (Do not use frozen blueberries, as they are too watery.)
- Slightly warm milk and pour into bowl of a stand mixer fitted with dough hook attachment. Add yeast and whisk by hand to combine. Add all-purpose flour, bread flour, 2 1/2 tbsp sugar, salt, eggs, and egg yolk to bowl. Mix on low speed until dough comes together, 1-2 minutes.
- Increase mixer speed to medium-low and work dough for 6 minutes. Pause every minute to push dough back down and off the hook until it pulls off the bowl sides and looks like a strong bread dough.
- Reduce mixer speed to low and slowly add butter, a little at a time, over the course of 2 minutes (pausing after 1 minute to scrape down bowl and hook). When butter begins to blend in, increase mixer speed to medium-high to fully incorporate butter and bring the dough back together, 5-6 minutes longer.
- Place dough on a lightly floured work surface and press into a 16" x 10" rectangle with a short side nearest you; distribute blueberries and 2 tbsp sugar along the top edge and gently roll down, toward you, into a log.
- Place on a greased baking sheet, wrap in plastic, and refrigerate for at least 1 hour, or preferably overnight.
- Grease a 9" x 5" loaf pan. Reshape dough by pressing it into a 12" x 6" rectangle with a short side nearest you. Sprinkle with remaining 2 tbsp sugar and tightly roll down toward you.
- Place into greased loaf pan, loosely wrap in plastic, and allow to rise in a warm place until more than doubled in size, about 3 hours.
- Preheat oven to 350°. Carefully brush dough with Egg Wash, making sure egg doesn't pool around the edges. Liberally sprinkle with sugar. Bake until golden, 40-45 minutes. Allow to cool for about 15 minutes in the pan. Then transfer to a cooling rack.
BLUEBERRY BRIOCHE
Rich, white rolls filled with brown sugar and blueberries, dusted with powdered sugar. The picture looks delicious- I can't wait to try it! From Saveur magazine.
Provided by Random Rachel
Categories Breads
Time 41m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast and plain sugar in warm water. After 10 minutes, add 3/4 cup of the brown sugar, the milk, butter, syrup, and eggs/yolks. Stir well, add flour and salt.
- Form a rough ball and knead until smooth. Grease a bowl with oil, add the dough and let rise 1 hour.
- Place dough on a floured surface and knead briefly. Roll out into a 10x16 rectangle, sprinkle with blueberries and remaining brown sugar. Roll tightly. Cut into 12 even slices, and squeeze into muffin pans (use two 6 hole pans so that they have room to expand.).
- Set aside to rise 15 minutes while your oven preheats to 350. Bake 35 minutes, till golden. Cool, dust with powdered sugar.
Nutrition Facts : Calories 506.7, Fat 14.8, SaturatedFat 7.5, Cholesterol 87, Sodium 314.4, Carbohydrate 85.1, Fiber 2.3, Sugar 32.3, Protein 9.2
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