BLUEBERRY BRIOCHE

Blueberry brioche is a delectable pastry that combines the rich, buttery texture of traditional brioche with the vibrant sweetness of fresh blueberries. Whether enjoyed warm with a dollop of whipped cream or toasted and slathered with butter, blueberry brioche is a treat fit for any occasion.

INGREDIENTS

For the dough:

250g all-purpose flour

125ml lukewarm milk

40g sugar

1 egg

50g unsalted butter, at room temperature

7 g dry yeast

Pinch of salt

For the blueberry filling:

200g fresh blueberries

45g sugar

Juice and zest of organic lemon

For the surface:

1 egg yolk

1 tablespoon milk

INSTRUCTIONS

In a saucepan, mix blueberries, sugar, lemon zest, and lemon juice. Heat this on medium flame until the blueberries burst and the mixture slightly thickens. Set this aside and allow it to cool.

In a bowl, whisk flour, dry yeast and one tablespoon of lukewarm milk. Allow it to activate.

In a small bowl, mix egg yolk and milk an set aside.

In another bowl, combine sugar, egg and butter, lukewarm milk and a pinch of salt. Add this to the flour mixture and 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 mixture on the dough.

Roll up the dough from the longer side. Twist the dough into a simple 2-strand braid.

Preheat the oven to 180 degrees celsius. Place the braid in a loaf pan lined with parchment paper and let it rise for an additional 15-20 minutes. Brush the surface with the egg yolk-milk mixture.

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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