Description
These Twisted Blueberry Rolls are a delightful treat filled with wild blueberries and soft brioche dough, perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups Frozen wild blueberries
- 1/4 cup Granulated sugar
- 1/4 cup Brown sugar
- 2 tablespoons Lemon juice
- 2 tablespoons Cornstarch
- 1/2 cup Water
- 4 cups All purpose flour
- 1 teaspoon Fine sea salt
- 1/2 teaspoon Ground nutmeg
- 1 cup Whole milk
- 2 teaspoons Instant or active yeast
- 1/4 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted)
- 1 large Egg
- 2 tablespoons Heavy cream
- 2 tablespoons Blueberry jam (optional)
- 1 cup Powdered sugar
- 2 tablespoons Milk or heavy cream
Instructions
- Combine the wild blueberries, granulated sugar, brown sugar, and lemon juice in a pot over medium heat. Stir occasionally and cover until the blueberries defrost and the sugar melts, creating a sweet syrup.
- Mix the cornstarch and water in a small bowl. Once the blueberry mixture begins to boil, add the cornstarch mixture and stir well. Let it simmer for 20-30 minutes until thickened to jam-like consistency.
- Set aside about 4 tablespoons of the thickened blueberry jam for later use. Allow the jam to cool while preparing the brioche dough.
- Mix the flour, salt, and nutmeg in the bowl of a stand mixer fitted with the hook attachment to incorporate all dry ingredients evenly.
- Heat the milk to 110°F before combining it with the yeast and sugar in a small bowl. Let it rest while the milk warms.
- Combine the sugar/yeast mixture with the warm milk while whisking continuously. If using active dry yeast, allow the mixture to rest for about 15 minutes to activate.
- Add the eggs and vanilla extract into the warm milk/yeast mixture and whisk until fully combined.
- Pour the wet ingredients into the dry ingredients and use the dough hook to mix until the dough forms a ball around the hook.
- Incorporate the butter, adding a few pieces at a time while mixing on medium speed. Knead for an additional 8-12 minutes until the dough is smooth and elastic.
- Transfer the dough to a lightly greased bowl, cover it, and let it rise until doubled in size.
- Prepare a 10-inch baking pan or skillet by lining it with parchment paper.
- Roll the dough out onto a lightly floured surface into an approximate 12×18 inch rectangle.
- Spread the blueberry jam on 2/3 of the rolled-out dough, leaving the bare edge.
- Fold the dough into thirds, beginning with the bare side to cover the jam-filled side completely.
- Trim the edges, then slice the dough into 8 equal pieces.
- Shape each piece by twisting both ends in opposite directions to create a long twisted piece. Roll the dough inward to form a spiral and place it in your prepared pan.
- Let rise again for 20-30 minutes until the rolls appear fluffy and puffy.
- Preheat the oven to 350°F. Prepare the egg wash by whisking together egg and heavy cream, then gently brush the dough with it. Top the rolls with about 2 tablespoons of the reserved jam.
- Bake for 28-33 minutes, or until golden brown. Let the rolls cool slightly before glazing.
- Whisk together the remaining blueberry jam, powdered sugar, and milk until smooth. Pour the glaze over the warm rolls.
Notes
- Store leftovers in an airtight container.
- These rolls are best enjoyed fresh.
- Feel free to use fresh blueberries if available.
- Prep Time: 30 minutes
- Cook Time: 28-33 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg