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THBrioche blueberry pull apart bread 🫐✨
Ingredients
Bread
- 435g bread flour (3 cups + 2 tbsp)
- 68g granulated sugar (1/3 cup)
- 185g whole milk (3/4 cup)
- 60g unsalted butter, softened (4 tbsp)
- 7g yeast (2 1/4 tsp)
- 2 large eggs
- 1/2 tsp salt
Blueberry compote
- 300g blueberries (about 2 cups)
- 95g granulated sugar (10 tbsp + 2 tsp)
- 1 tbsp lemon juice
- 12g cornstarch (cornstarch slurry)
- 2 tbsp water (cornstarch slurry)
Icing (didn’t measure)
- Confectioners sugar
- Melted butter
- Whole milk
- Splash of vanilla extract
- Splash of lemon extract
Instructions
Filling
- In a medium sauce pan on medium heat combine blueberries, sugar, and lemon juice. Stir until well combined and cook until bubbling.
- Add cornstarch slurry and stir constantly until very thick.
- Transfer into a heat safe bowl, cover with plastic wrap, and cool for 10 minutes on the counter then refrigerate for 30-40 minutes.
Bread
- In a bowl, combine warm milk and sugar. Sprinkle yeast over the top, stir lightly, and let sit 5–10 minutes until foamy.
- Add eggs, sugar, and mix again until well combined.
- Add flour to mixture. Mix until a rough dough forms.
- Begin kneading. Once the dough starts to come together, gradually add the softened butter (1 tbsp at a time), kneading until fully incorporated before adding more.
- Continue kneading 8–10 minutes by hand or 5–6 minutes in a stand mixer, until smooth, elastic, and slightly tacky.
- Transfer dough to a lightly greased bowl, cover, and let rise 1–1½ hours, or until doubled in size.
- Punch down dough and roll into a rectangle about 12x18 inches
- Spread filling evenly across the surface
- Cut into strips, then stack and cut again to fit upright into a greased loaf pan (1/2 pound loaf pan)
- Cover loosely and let rise 30–40 minutes, until puffy.
- Bake at 350°F (175°C) for 35–40 minutes, tenting with foil if the top browns too quickly.
- Top with icing and serve!
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@thesapor
