Blueberry Brioche

Hardly do I ever bake homemade bread for my own consumption as limiting my carbs is very important to me. However, sometimes you just have to make an exception and remind yourself that this isn’t an every day thing. I stumbled upon this delicious homemade blueberry brioche and just had to re-create it!

There is a huge difference between homemade bread and store-bought bread. Homemade bread will give your home a smell that Bath and Body Works just can’t create.

For this recipe you will need:

1/4 cup whole milk, warm to the touch

1 1/2 Tbsp active dry yeast

4 cups all-purpose flour

1/4 cup sugar

1 1/2 tsp salt

5 large eggs

1 cup butter, at room temperature

1 cup fresh blueberries

Turbinado sugar

Egg wash:

1 large egg

1 Tbsp heavy cream

In a small bowl or measuring cup, add the milk and yeast and stir to combine. Allow to sit for 5 minutes or until it begins to bubble.

In a stand mixer with the hook attachment, add the flour, sugar and salt and combine. Then, add the milk & yeast mixture to the flour mixture. Mix for 30 seconds, until the dough is slightly combined. Next, add the eggs (one at a time) on low speed until incorporated, about 2 minutes. Add the butter 1 tablespoon at a time, mixing until fully incorporated into the dough.

If the dough is too sticky (you will know if it’s sticking too much to the hook or side of the bowl) add 1 Tbsp of flour at a time. *The dough should begin to pull away from the sides of the bowl and become one.*

Transfer the dough to a lightly-floured work surface. Knead the dough for 2-3 minutes. *Don’t overwork the dough.*

Place the dough in a large bowl and cover with plastic wrap. Let rise for 1 hour or until doubled in size.

On a lightly-floured work surface, roll the dough into a 12×6″ rectangle. Brush the egg wash mixture over the dough and spread the blueberries on the dough. Gently, roll the dough from the bottom all the way up into a log.

Place the dough in a parchment paper-lined 9″ x 12″ loaf pan. Cover the dough with a kitchen towel and allow to rise again for one hour. In the meantime, preheat the oven to 350 degrees F.

Brush the dough with more egg wash and sprinkle the turbinado sugar on top. Bake for 40-45 minutes, or until golden brown. Allow the bread to rest for 15-20 minutes before digging in. *This step takes patience!*

This bread makes for the perfect, quick breakfast with butter and/or jam gently spread on top….

Plan of action: Eat a slice (or two) for breakfast so I can burn it off throughout the day… sounds good, right? Bon Appetit!

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