This month for Perfecting Patisserie I have tried making blueberry swirl brioche buns. If you haven’t seen it before, Perfecting Patisserie is a blogging challenge I organise where I try out different patisserie recipes, and invite other bloggers to send in their patisserie blog posts too. Each month I post a roundup of all the entries. I have still not made a successful batch of macarons – however having bought a book by Jill Colonna, of the blog Mad about Macarons, I am certain I will get there eventually! Now I just need to find time to make them…
Brioche is one of my favourite kinds of bread – buttery soft, pillowy and rich in flavour. When I lived in France as a student I would look forward to visiting the boulangeries and buying brioches that I would enjoy for my breakfast, tearing off pieces and dipping them in a bowl of hot chocolate. My children enjoy the brioche rolls you can get in the supermarket for a quick breakfast or for an afternoon snack too. So making my own might save a few pennies too.
I decided to make brioche buns rather than a loaf, and set about looking for a recipe to try. I don’t know about you but Pinterest is a great source of recipe inspiration for me. I have boards full of Patisserie, Baking, Slow Cooker recipes and oodles more. Come and see.
I found a great looking recipe for matcha green tea marble brioches and thought I would try the basic brioche recipe with a different filling. I decided to adapt the recipe slightly, and make a tear and share loaf without a tin, and also use my blueberry powder I bought recently and try to make some swirls of colour inside the buns in the same way. If you’ve seen my Croatian povitica (as Chetna made so well in GBBO last year), then you’ll have seen what great effects can be achieved by rolling, folding and twisting the dough.
- 300 g strong white bread flour
- 60 g golden caster sugar
- 1 sachet of fast action yeast
- 125 ml semi-skimmed milk
- 1 medium egg
- 50 g unsalted butter, at room temperature, diced
- Freeze-dried blueberry powder
- Place all the ingredients except the butter in your stand mixer using a dough hook (or in a large bowl if making by hand).
- Mix gently to combine.
- Add the butter gradually during the following kneading stage.
- Knead for approx. 8 minutes until smooth and elastic, and the dough comes clean from the side of the stand mixer bowl.
- Remove the bowl from the mixer, cover bowl with clingfilm and leave to rise for 2 hours or until doubled in size.
- Push back the dough to deflate it, then roll it out to a large rectangle.
- Sprinkle the blueberry powder all over the dough to cover it.
- Fold in the sides of the dough to meet in the centre, then roll the dough out again into a longer rectangle. Fold the top and bottom down again to meet in the centre, then fold the bottom half onto the top half. This is similar to the folds you carry out when making puff pastry. I did this twice.
- Roll the dough out again into a rectangle shape. Roll it up along the wide side like when making a Swiss roll. Cut into six slices.
- Using butter or cake release spray, prepare a cake tin. Place the slices in the tin and cover with clingfilm. Leave to double in size again, for around 45 minutes.
- Preheat your oven to 180 degrees C (fan). Bake for 20-25 minutes until golden brown and cooked through.
- Allow to cool on a wire rack.
Rich and buttery, these homemade blueberry swirl brioche buns are far far better than brioche buns you can buy in the shops. Bake a batch and freeze the remainder so you can have an easy breakfast on a busy morning with no fuss at all.
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