Just as good as the bakeries. This rolled blueberry pecan brioche is all the buttery goodness to die for!
Ingredients
- 2 tsp dried yeast
- ¼ cup caster sugar
- ⅔ cup warm milk
- 4 egg yolks
- 2 cups bread flour
- 2 tsp sea salt flakes
- 80 g butter, chopped, slightly softened
- 200 g fresh firm ricotta
- ¼ cup pure maple syrup or honey
- ⅔ cup finely chopped pecans
- 1 cup frozen blueberries
- 1 egg, lightly beaten
- 2 tbsp brown sugar
Instructions
WHISK yeast, 1 tablespoon of the caster sugar and the milk in a small bowl until yeast dissolves. Cover; stand in a warm place for 10 minutes or until mixture is frothy. Stir in egg yolks.
PLACE flour, salt, remaining caster sugar and the yeast mixture in a large bowl of an electric mixer fitted with a dough hook. Mix on low speed until just combined. Increase speed to medium; knead for 5 minutes or until dough is smooth and elastic. With the motor operating, gradually add chopped butter, one piece at a time, making sure butter is incorporated before adding another piece. The dough will be sticky; don’t be tempted to add more flour.
TRANSFER dough to an oiled large bowl; cover tightly with three layers of plastic wrap. Refrigerate for at least 4 hours or overnight.
GREASE a 6-hole jumbo muffin pan.
ROLL dough on a floured sheet of baking paper into a 1cm-thick 25cm x 40cm rectangle.
COMBINE ricotta and maple syrup in a medium bowl. Spread mixture evenly over dough, right to the edges. Sprinkle with chopped pecans and three-quarters of the blueberries. Roll up from a long side; cut into six equal pieces.
PLACE brioche scrolls, cut-side up, in pan holes. Cover with a clean tea towel; stand in a warm place for 40 minutes or until risen slightly. Meanwhile, preheat the oven to 180°C.
BRUSH brioche lightly with egg; sprinkle with remaining berries and brown sugar.
BAKE brioche for 25 minutes or until golden brown and cooked through. Remove from the pan immediately to prevent sticking. Delicious served warm or cooled.
TEAM TIP: Keep it fresh! Brioche is best eaten on the day of baking. Leftover brioche can be stored for 1 day; reheat in the oven for 5-10 minutes or until warmed through, before serving.
