Blueberry Brioche

Directions

1. 1
   Sift the flour into a bowl and press a well into the center. Add the yeast, 1 tsp of the sugar, and a little of the lukewarm milk into the well. Stir lightly, cover, and let rest a few minutes until the yeast foams.
2. 2
   Add the remaining sugar, salt, vanilla, the egg, and the rest of the milk, and knead everything into a smooth dough.
3. 3
   Once the dough comes together, knead in the soft butter piece by piece until you have a smooth, soft dough.
4. 4
   Cover and let rise in a warm place for about 1-1.5 hours, until doubled in size.
5. 5
   Divide the dough exactly in half and shape into two balls. Roll out each ball into a rectangle.
6. 6
   Spread each rectangle with about 2 tbsp blueberry jam, leaving the edges free. Roll up from the long side, press the edges and ends together well, and place seam side down.

Nothing sticks. Everything releases.

Your cake comes out clean, every single time.

• Double ceramic non-stick, PFAS-free
• Aluminized steel with a 10-year guarantee
• 1 year Baking Course + E‑Book included

Baking Set + Baking Course & E-Book · 89,90 €

View the Baking Set

1. 7
   Place the two rolls next to each other and twist them together into a braid. Set into the parchment-lined loaf pan.
2. 8
   Cover and let rise again for about 30-45 minutes.
3. 9
   Brush with the egg yolk and milk mixture. Cut three slits with a knife and sprinkle with pearl sugar.
4. 10
   Bake in the preheated oven at 180 °C (350 °F) top/bottom heat for about 25-30 minutes until golden brown. If it browns too quickly on top, cover loosely with foil.
5. 11
   Let cool and dust with powdered sugar.