A melt in your mouth recipe that’s easy to follow and the best kind of cinnamon and blueberry treat for those with a sweet tooth.
Ingredients
- 170ml Milk, tepid (Brioche Dough)
- 3 tsp Surebake Yeast (Brioche Dough)
- 70g Caster Sugar (Brioche Dough)
- 100g Butter, melted (Brioche Dough)
- 4 Eggs, whisked (Brioche Dough)
- 560g Plain Flour, sifted (Brioche Dough)
- 1 tsp Salt (Brioche Dough)
- 100g Butter, softened (Filling)
- ¼ cup Blueberry Juice (Filling)
- 3 Tbs Brown Sugar (Filling)
- 1.5 tsp Cinnamon (Filling)
- 1 cup Frozen or Fresh Blueberries (Filling)
Instructions
First
Put all ingredients for the dough in the breadmaker in the order specified above. Set to dough setting.
Second
When finished roll to 25 x 40 cm rectangle.
Third
Spread with filling ingredients
Fourth
To make the filling: Soften Butter with Blueberry Juice & spread over the brioche dough. Sprinkle with Cinnamon & sugar and cover with blueberries.
Fifth
Roll the brioche dough up tightly from the long side towards yourself. Cut the roll in half, then cut each half into 6 pieces.
Sixth
Place the pieces evenly apart in a lined baking tray (the baking tray should have a raised edge). Cover and refrigerate over night or at least one hour. Remove from the fridge and leave in a warm place whilst the oven heats.
Seventh
Preheat the oven to 200 deg C
Eighth
Bake 12 minutes until golden brown and cooked through. Remove from the oven & glaze immediately.
Ninth
Glaze: Whilst the Brioche are baking. Bring ¼ c water and 3T sugar to the boil and simmer until reduced.