Fresh Blueberry Brioche Recipes

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FRESH BLUEBERRY BRIOCHE



Fresh Blueberry Brioche image

Provided by Zoe Nathan

Categories     Bread     Breakfast     Bake     Blueberry

Number Of Ingredients 11

1 1/2 cups fresh blueberries
2 tbsp whole milk
1 tbsp active dry yeast
1 cup plus 2 tbsp all-purpose flour
1 cup plus 2 tbsp bread flour
6 1/2 tbsp sugar, divided, plus more for sprinkling
1 tsp kosher salt
3 eggs
1 egg yolk
1/2 cup plus 2 tbsp unsalted butter, very soft
1 batch Egg Wash

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



Blueberry Brioche image

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

2 1/4 teaspoons yeast (1 pack)
2 tablespoons sugar
1/4 cup warm water
1 1/2 cups light brown sugar (divided)
1 cup warm milk
10 tablespoons butter, softened
3 tablespoons golden syrup (or corn syrup)
2 eggs
2 egg yolks (or another egg)
6 cups flour
1 teaspoon salt
2 tablespoons vegetable oil
1 1/2 cups blueberries (fresh or frozen)
powdered sugar (for dusting)

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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