BLUEBERRY BRIOCHE

BLUEBERRY BRIOCHE image

Yield 1 dozen

Number Of Ingredients 12

1 7-gram package active dry yeast
2 tbsp granulated sugar
1 1/2 c. lightly packed light brown sugar
1 c. warm milk
10 tbsp golden syrup (Lyle's golden syrup)
2 eggs
2 egg yolks
6 c. floour
1 tsp salt
2 tbsp vegetable oil
1 1/2 c. fresh or frozen blueberries
Confectioners sugar

Steps:

Dissolve yeast and granulated sugar in 1/4 c. warm water; set aside until frothy (about 10 min). Add half of the brown sugar, milk, butter, syrup, eggs and yolks to yeast mixture. Stir well with a fork. Add flour and salt. Mix with hands into a rough ball. Transfer dough to a lightly floured surface; kneed until smooth, 3-4 min. Grease a large bowl with 1 tbsp oil, nestle dough inside. Cover bowl with plastic. Set aside to let rise in a warm spot until dough doubles in size (about 1 hr). Preheat oven to 350. Transfer dough to lightly floured surface and knead gently for 30 seconds. Roll nto a 10" x 16" rectangle. Sprinkle remaining brown sugar and blueberries over top and roll up very tightly lengthwise, tucking in any escaped filling. Grease 2 6-muffin tins with remaining oil (don't use a 12-muffin tim or the brioche in the middle won't have room to expand) Cut dough crosswise into 12 equal rolls. Place rolls, flat side up in tins, gently squeezing them to fit. Set aside, covered with plastic to let rise for 15 min. Uncover and bake brioche until cooked through and light golden (about 35 min.) Unmold on a rack to cool. Dust with confectioners sugar.