Fresh Blueberry Brioche
A luxurious homemade brioche bread swirled with fresh blueberries and sugar. This rich, buttery bread combines the tenderness of classic French brioche with bursts of fresh blueberries for a delightful breakfast or brunch treat.
Ingredients
- •1½ cups fresh blueberries
- •2 tbsp whole milk
- •1 tbsp active dry yeast
- •1⅛ cups all-purpose flour
- •1⅛ cups bread flour
- •6½ tbsp sugar
- •1 tsp kosher salt
- •3 whole eggs
- •1 whole egg yolk
- •⅝ cup unsalted butter
- •1 batch Egg Wash
Cooking Instructions
- 1.
Place fresh blueberries on a plate and freeze in a single layer. (Do not use frozen blueberries, as they are too watery.)
30 min
- 2.
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.
5 min
- 3.
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.
6 min
- 4.
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.
8 min
- 5.
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.
10 min
- 6.
Place on a greased baking sheet, wrap in plastic, and refrigerate for at least 1 hour, or preferably overnight.
60 min
- 7.
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.
10 min
- 8.
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.
180 min
- 9.
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.
60 min
