I just realised that the last three recipes on here have either been blueberry or brioche based, so it seems fairly fitting to do a blueberry brioche, right? Thought so. This is the next recipe on mine and Stacy's Distant Kitchens adventure! If you want to learn a little more about Distant Kitchens, I explain it in more detail here. The recipe is from 'Huckleberry' By Zoe Nathan.
While neither of our versions of these turned out exactly like the book, they were by no means a pinterest fail. I found out that although I followed the recipe to the letter, I did not end up with a nicely distributed blueberry swirl, and neither did Stacy. Lots of the berries huddled toward one end, which resulted in an awesome surprise where the swirl got more pronounced with every slice. However this can be easily remedied by ensuring that the berries are spread along about half of the dough before rolling as opposed to "along the top edge" as the recipe suggests. Aside from that it turned out beautifully. The dough was tender and the berries complimented the butteriness of the dough nicely.
A few notes - make sure that you use fresh blueberries in this, as frozen will be too watery and the colour will run. Avoid adding more flour during the mixing process - although it looks really really sticky and far too wet to begin with, it will come together! I added more the first time that I made it and it dried the dough out too much and made it too tough. Also feel free to adjust the sugar in with the blueberries - I used a little more to counteract the tartness. It also works best, as with most brioche, to do the first rise overnight.
We would love it if you played along with us! If you do try a distant kitchens recipe, please use the hashtag #distantkitchens so that we can see it on Instagram, and upload it to our website! The idea is that different cooks, in different kitchens, far apart, can be brought together by putting their own spin on the same recipe.
To see Stacy's interpretation of this recipe, head on over to her blog!
- makes one loaf -
Adapted from 'Huckleberry'
1 1/2 cups (125g) fresh blueberries
2 Tbsp (30ml) whole milk
1 Tbsp (9g) dried yeast
1 cup plus 2 Tbsp (140g) all-purpose flour
1 cup plus 2 Tbsp (140g) Bread flour - or 1 cup flour, 2 Tbsp gluten
1/2 cup (100g) sugar, plus extra for sprinkling
1 tsp salt
1 egg yolk
1/2 cup plus 2 Tbsp (140g) unsalted butter, at room temperature
1 egg yolk
1 Tbsp (15ml) cream
- PROCESS -
Place the fresh blueberries on a single layer on a plate, and place into the freezer until needed.
Slightly warm the milk and add to the bowl of a stand mixer fitted with a dough hook. Add 2 1/2 tbsp (30g) of sugar and the yeast, and stir lightly. Allow to sit for 2-3 minutes. Add both flours, salt, egg and egg yolk. Mix on low until the dough becomes cohesive. At this stage it will look very sticky and wet, but refrain from adding more flour.
Increase the mixer speed to medium, and continue to knead the dough for 6-7 minutes, stopping periodically to scrape down the bowl and dough hook to help with even mixing. The dough will begin to become smoother and stronger.
Slowly the butter a small piece at a time. The butter will look like it is not incorporating at first, but will eventually blend in. Once it begins to blend, scrape down the bowl and hook, and knead the dough with the mixer for a further 8 minutes.
Line a baking tray with lightly greased parchment paper. Turn the dough out onto a lightly floured surface, and press into a rectangle that is approximately 16" x 10" or 40cm x 25cm. Position the dough so that the short edge is facing you. Sprinkle the top half of the rectangle with the remaining 5 1/2 (70g) sugar, and cover with the blueberries.
Starting at the top edge furthest from you, roll the dough downwards into a loose roll. Place the roll seam side down onto the prepared pan. Cover with plastic wrap, and refrigerate at least an hour, but preferably overnight.
Prepare a well greased loaf pan. Remove dough from the fridge and turn onto a lightly floured surface, aligning the roll vertically. lightly press the dough into a rectangle that is approximately 12" x 6" or 30cm x 15cm. Take care not to puncture the dough to ensure that no blueberries escape.
Starting at the top end, roll the dough tightly into a log. Place the roll seam side down into the prepared pan. Cover loosely with plastic and leave in a warm place until it has doubled in size, approximately 3 hours - begin checking the rise after two. When lightly pressed the dough should spring back, and your finger should leave a small indentation. As the dough is nearing readiness, preheat the oven to 350f/180c, and whisk together the egg wash ingredients.
Brush the top of the dough lightly with the egg wash, avoiding putting too much near the edges so that it doesn't pool. Sprinkle the top liberally with sugar.
Bake for 40 to 45 minutes, or until golden brown on the top. Allow to cool in the tin for 15 minutes before turning onto a wire rack and allowing to cool completely