Description
A delightful recipe for Blueberry Swirl Brioche, featuring a soft and fluffy dough swirled with a sweet blueberry filling.
Ingredients
Scale
- 3 ½ cups (440 g) all-purpose flour
- ¼ cup (50 g) sugar
- 2 ¼ tsp instant yeast
- ½ tsp salt
- 3 large eggs
- ½ cup (120 ml) warm milk
- ½ cup (115 g) unsalted butter, softened
- 1 ½ cups fresh or frozen blueberries
- ¼ cup (50 g) sugar (for filling)
- 1 tbsp lemon juice
- 1 tbsp cornstarch (mixed with 1 tbsp water)
- 2 tbsp melted butter (for topping)
- ¼ cup chopped nuts (hazelnuts or walnuts)
- 2 tbsp powdered sugar (for dusting)
Instructions
- In a stand mixer, combine flour, sugar, yeast, and salt.
- Add eggs and warm milk, mixing until a dough forms.
- Knead for 8–10 minutes, adding butter gradually until smooth and elastic.
- Cover and let rise in a warm place for 1–2 hours, until doubled.
- In a saucepan, cook blueberries, sugar, and lemon juice over medium heat until juicy.
- Stir in cornstarch slurry and cook until thickened.
- Cool completely before spreading on dough.
- Roll out the dough into a large rectangle.
- Spread the cooled blueberry filling evenly.
- Roll tightly into a log, then slice into rolls.
- Place rolls in a greased baking dish, cover, and let rise again for 45 minutes.
- Brush tops with melted butter.
- Sprinkle with chopped nuts.
- Bake at 350°F (175°C) for 25–30 minutes, until golden brown.
- Dust with powdered sugar before serving.
Notes
- Ensure the butter is softened for easier incorporation into the dough.
- For a richer flavor, consider adding a pinch of cinnamon to the filling.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg