Thursday, December 11, 2014

Blueberry Brioche from Huckleberry

So I made my first ever brioche on the weekend! It is the one featured on the cover of the Huckleberry cookbook by Zoe Nathan. Don't forget to enter our giveaway, it ends tomorrow!

Note this recipe does use a stand mixer.

The cookbook spreads the instructions over 2 days but you can do it in one day if you'd like. Be sure to allow a lot of time though, as the brioche needs 3 hours to rise.

- 1 1/2 cups fresh blueberries
- 2 T whole milk
- 1 T active dry yeast
 - 1 cup and 2 T flour
- 1 cup and 2 T bread flour
- 6 1/2 T sugar and more for sprinkling
- 1 tsp kosher salt
- 3 eggs
- 1 egg yolk
- egg wash (just 1 egg and 1 T whole milk or cream and a pinch of salt)

Day 1:

  1. Place blueberries on a plate and freeze in a single layer. Do not use frozen blueberries as they are too watery. << Grateful for this explanation as I likely would have taken this shortcut, had i not known! 
  2. Slightly warm the milk and put in a bowl of stand mixer fitted with the dough hook attachment. Add the yeast and whisk by hand to combine. Add the all-purpose flour, bread flour, 2 1/2 T of the sugar, the salt, eggs and egg yolk to the bowl. Mix on low speed until the dough comes together, 1-2 minutes.
  3. Increase the mixer speed to medium-low and work the dough for 6 minutes. 
  4. Reduce the mixer speed to low and slowly add butter over the course of 2 minutes. When the butter begins to blend, increase the mixer speed to medium high to fully incorporate, 5- 6 minutes longer.
  5. Dump the dough onto a lightly floured surface and press into a 16-by-10 inch (40-by25cm) rectangle. It does not need to be exact. Position the dough vertically with the short night near you.Distribute the blueberries and 2 tablespoons of the sugar along the top edge and gentle roll toward you into a log
  6. Place the log onto a greased sheet pan, wrap in plastic wrap and refrigerate for at least 1 hour or preferably overnight. 

Day 2:

  1. Grease a loaf pan (if using non stick).  Reshape the dough one last time by pressing into a rectangle (5-by-5inch or 23 cm by 12 cm) and covering with 2 T sugar and rolling towards you tightly. 
  2. place in loaf pan and loosely cover with plastic wrap and allow to rise in warm place for 3 hours
  3. As it enars readiness, preheat oven to 350F/180 celcius. Carefully brush dough with egg wash making sure it doesn't pool around edges. Sprinkel with sugar. Bake until golden, 40-45 minutes. Allow to cool 15 minutes before removing from pan and cooling on rack.
The cook says it keeps at room temp for 3 days but will be lucky to survive 3 minutes out of the oven. 

I made a mistake spreading out my dough..I read my chart wrong and made it half as wide as it should have been. So it was too thick. Live and learn, It still turned out.

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