Blueberry Brioche Rolls

• servings: 10 servings
• active time: 25 minutes
• total time: 2 hours 25 minutes

Ingredients

113 g Cream Cheese* (soft at room temperature)

28 g Butter* (soft; see notes for options)

100 g Powdered Sugar (or icing sugar)

25 g Blueberry Powder (freeze-dried blueberries; see notes for options)

1 tbsp Lemon Juice

Zest of ½ Lemon

250 ml Milk* (warm ; see notes for options)

7 g Active Dry Yeast

10 g Cane Sugar (1) or castor sugar)

415 g All Purpose Flour or Bread Flour

Zest of 1 Lemon

50 g Cane Sugar* (2) or castor sugar)

½ tsp Salt

75 g Salted Butter* (soft ; see notes for options)

2 tbsp Maple Syrup (optional to brush after baking)

Directions

Blueberry Cream Cheese Filling Instructions

Use a food processor or food grinder to crush the blueberries into powder form.

Combine all the ingredients (cream cheese, butter, powdered sugar, blueberry powder, lemon juice and lemon zest) in a bowl or food processor and mix well until smooth.

Brioche Dough Instructions

In a mixing bowl combine warm milk at 105°F to 115°F (around 40°C to 46°C), sugar (1) 10g and yeast. Let it sit for 10 min until the yeast is activated. It will appear foamy and bubbly. To the same bowl add half of the flour, and sugar (2) 50g and mix with a dough hook attachment.

Once the flour is mixed in then add the remaining flour, lemon zest, salt and mix until flour is absorbed. Add soft butter in small pieces, mix on medium speed until dough forms and doesn’t stick on the sides of the bowl for 8-10 minutes.

Remove the dough from the mixing bowl and knead it lightly by hand.

Place the dough into a lightly greased bowl and cover it with plastic wrap and let it rise until doubled in size or about 60 minutes.

Lightly flour the work surface, rolling pin and the dough. Use a rolling pin and roll into a rectangle that is about 12” x 18” inches (30 x 45 cm). Spread all the blueberry cream cheese mixture in an even layer.

Fold 1/3rd of the dough lengthwise in a letter shape and then fold the bottom part towards the middle overlapping with the top part of the dough. Cut out strips of the dough with a pizza cutter about 1 inch wide and twist each strip and roll into a spiral. You will get roughly 10-11 rolls. If the dough feels soft then you can chill it in the fridge for 30 minutes.This helps firm up the dough and set the filling, and makes the next step a little cleaner.

Starting at one end twist each strip to form a tight roll and tuck under to hold them into place.

Place the rolls into a greased muffin pan and cover it with a towel for proofing the dough for about 40-60 minutes or until doubled in size.

Bake in a preheated oven at 350f (175C) for 25-30 min or until golden brown.

Brush maple syrup if desired on each roll while they’re hot. Store in an airtight container at room temperature for 2-3 days.