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Blueberry Brioche Bread

The easiest and most versatile bread recipe you will make!
Prep Time 3 hrs
Cook Time 1 hr
Course Bread
Servings 10 people


  • 1/4 cup Whole Milk warmed to touch
  • 1 1/2 Tbsp Active Dry Yeast
  • 4 cups All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1 1/2 tsp Salt
  • 5 large Eggs
  • 1 cup Unsalted Butter Room Temp
  • 1 cup Fresh Blueberries
  • 1 cup Turbinado Sugar
  • 1 Egg (for egg wash)
  • 1 Tbsp Whole Milk (for egg wash)


  • In a small bowl, add the warmed milk and dry active yeast. Stir to combine.
  • Allow the milk/yeast mixture to sit and activate for 5 minutes. *The mixture will begin to bubble slightly.*
  • In the bowl of a stand mixer with a dough hook attachment, add the flour, sugar and salt. On low speed, mix to ensure ingredients are combined.
  • Add the milk/yeast mixture to the dry mix. Mix for 30-60 seconds until the dough is slightly combined.
  • Then on low speed, add the eggs one at a time.
  • Next, add the (very) softened room temperature butter, 1 Tbsp at a time until all the butter is incorporated.
  • As the dough continues to mix on a medium-low speed, it should begin to pull away from the sides of the bowl and become one ball. If the dough is too sticky, simply add 1 Tbsp flour at a time until the dough begins to come together more.
  • Transfer the dough to a lightly-floured work surface. Knead the dough for 2-3 minutes. *Don't overwork the dough.*
  • Place the dough back in the large mixing bowl and cover with plastic wrap. Place the dough in a warm spot and allow to rise for 1 hour or until doubled in size.
  • Once the dough has doubled, punch the center of the dough to release the gases.
  • On a lightly-floured work surface, roll the dough into a 12"x6" rectangle.
  • Mix 1 egg with 1 Tbsp milk and brush the egg wash onto the rolled out dough.
  • Spread the blueberries and 1/2 cup of the turbinado sugar over the egg-washed dough.
  • Gently, roll the dough from the bottom all the way up into a log.
  • Cut the ends from the dough- about 2".
  • Place the dough in a parchment paper-lined 9"x12" loaf pan.
  • Cover the dough with plastic wrap or a kitchen towel and allow to rise once more until doubled in size, about 1 hour.
  • Preheat the oven to 350 degrees F.
  • Brush the dough with more egg wash and the remaining 1/2 cup turbinado sugar.
  • Bake for 45-60 minutes, or until a knife/toothpick comes out clean from the center.
  • Allow the bread to rest for 25-30 minutes before slicing. *This step takes patience!*


If you aren't a fan of blueberries, you may use another fruit such as raspberries, blackberries, or even spread a fig/orange/strawberry marmalade onto the rolled out dough. 
If you do not have fresh berries, frozen works too.