GARDEN ROUTE | KAROO NEWS - We love this rolled blueberry pecan brioche! It's so buttery and delicious, it almost feels like you're eating freshly-baked bread from a bakery!
It's a great way to enjoy a sweet treat without guilt. We think you'll love it!
Ingredients
- 2 tsp dried yeast
- ¼ cup caster sugar
- ? 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
- ? 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 the 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 the mixture evenly over the 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.
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.
