Blueberry Brioche Recipe

Name: Blueberry Brioche Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 7
Ingredients: - 250 g flour; - 125 ml lukewarm milk; - 40 g sugar; - 1 egg; - 50 g soft butter; - 7 g dry yeast; - Pinch of salt; - 200 g fresh blueberries; - 45 g sugar; - Juice and zest of a small organic lemon; - 1 egg yolk; - 1 tablespoon milk

Blueberry Brioche Recipe

Food with Style

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Author:

Food with Style

Servings

7 servings

Prep Time

40 minutes

Cook Time

30 minutes

Indulge in the deliciousness of homemade Blueberry Brioche, a perfect dessert that combines the soft, sweet dough with a vibrant blueberry filling. This easy dessert recipe is ideal for those seeking dessert ideas that impress without overwhelming. Utilizing common ingredients, such as flour, fresh blueberries, and organic lemon, this recipe provides a fantastic way to elevate your baking skills while satisfying your sweet tooth. Whether for a family gathering or a cozy night in, this brioche is not just a treat, but a delightful experience. With step-by-step instructions, you’ll find making this dessert as enjoyable as devouring it. Try it today and discover why dessert lovers everywhere are raving about this mouthwatering recipe! 🍇✨

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Ingredients

For the Dough

- 250 g flour
- 125 ml lukewarm milk
- 40 g sugar
- 1 egg
- 50 g soft butter
- 7 g dry yeast
- Pinch of salt

For the Blueberry Filling

- 200 g fresh blueberries
- 45 g sugar
- Juice and zest of a small organic lemon

For the Surface

- 1 egg yolk
- 1 tablespoon milk

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Directions

In a pan, mix blueberries, sugar, lemon zest, and lemon juice. Heat on medium until the blueberries burst and the mixture slightly thickens. Set aside and let it cool.
In a bowl, place flour, create a well in the center, add dry yeast into the well, and pour one tablespoon of lukewarm milk to activate the yeast. Combine sugar, egg, soft butter, lukewarm milk and a pinch of salt. Knead the dough until smooth and let it rise in a warm place for about 1 hour, doubling in size.
Roll out the dough on a lightly floured surface into a rectangle.
Evenly spread the cooled blueberry jam on the dough.
Roll up the dough from the longer side, forming a simple 2-strand braid.
Place the braid in a loaf pan (size 11 x 20.5 cm) lined with parchment paper and let it rise for an additional 15-20 minutes. Brush the surface with the egg yolk-milk mixture.
Preheat the oven to 180 degrees Celsius.
Bake the braid in the preheated oven for approximately 25-30 minutes until golden brown.
Remove from the oven and let it cool completely.

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Blueberry Brioche Questions

What makes the blueberry brioche rolls so fluffy and soft?

The key to achieving fluffy and soft blueberry brioche rolls lies in the dough preparation and the use of active dry yeast. Properly activating the yeast and allowing the dough to rise twice enhances the airy texture. Gentle handling of the dough during shaping prevents deflation and ensures softness.

Can I use frozen blueberries for this blueberry brioche recipe?

Absolutely! Frozen blueberries can be a convenient alternative. Just add them directly into the saucepan without thawing, and be aware they may bleed more color than fresh blueberries, but the rolls will still be flavorful.

How can I store leftover blueberry brioche rolls to maintain their freshness?

To maintain the freshness, store cooled rolls in an airtight container for up to two days or freeze them in a freezer-safe bag. Thaw at room temperature or warm in the oven when ready to enjoy.

What are some alternative toppings and fillings I can use for brioche rolls?

You can use toppings and fillings like raspberry, strawberry preserves, chocolate chips, or nut butter. Experiment with nuts, coconut, or flavored glazes for added sweetness.

How long should I let the brioche dough rise, and are there any tips for optimal rising conditions?

Allow the brioche dough to rise for about one hour or until doubled in size, and 30 minutes for the second rise. Keep it in a warm spot, ideally between 75°F and 80°F, to ensure optimal rising.