Blueberry Brioche

Name: Blueberry Brioche
Ingredients: 2 1/4 teaspoons yeast (1 pack); 2 tablespoons sugar; 1/4 cup warm water; 1 1/2 cups light brown sugar (divided); 1 cup warm milk; 10 tablespoons butter, softened; 3 tablespoons golden syrup (or corn syrup); 2 eggs; 2 egg yolks (or another egg); 6 cups flour; 1 teaspoon salt; 2 tablespoons vegetable oil; 1 1/2 cups blueberries (fresh or frozen); powdered sugar (for dusting)

14 ingredients

4 steps

Ingredients

2 1/4 teaspoons yeast (1 pack)
2 tablespoons sugar
1/4 cup warm water
1 1/2 cups light brown sugar (divided)
1 cup warm milk
10 tablespoons butter, softened
3 tablespoons golden syrup (or corn syrup)
2 eggs
2 egg yolks (or another egg)
6 cups flour
1 teaspoon salt
2 tablespoons vegetable oil
1 1/2 cups blueberries (fresh or frozen)
powdered sugar (for dusting)

Directions

1

In a large bowl, dissolve yeast and plain sugar in warm water. After 10 minutes, add 3/4 cup of the brown sugar, the milk, butter, syrup, and eggs/yolks. Stir well, add flour and salt.
2

Form a rough ball and knead until smooth. Grease a bowl with oil, add the dough and let rise 1 hour.
3

Place dough on a floured surface and knead briefly. Roll out into a 10x16 rectangle, sprinkle with blueberries and remaining brown sugar. Roll tightly. Cut into 12 even slices, and squeeze into muffin pans (use two 6 hole pans so that they have room to expand.).
4

Set aside to rise 15 minutes while your oven preheats to 350. Bake 35 minutes, till golden. Cool, dust with powdered sugar.