This is a Brioche blueberry bread butter, a fluffy bun that can be taken alone or with a little butter or cheese. It has a sweet touch that I love and that is another one of those recipes you can eat pinching because it is delicious as is.
It can be made with candied fruit or frozen berries, but I love them with fresh blueberries. It has a slow levado is done in the refrigerator and in two days, which makes the texture is very soft but with a buttery flavor that melts in her mouth. But above all what differentiates the slow levado short flip is done is that the bread has more flavor. Believe me when I say I have neighbors stopping at the door of your house to get all the flavor of your oven.
If you do not like the fruit is not necessary because this put brioche is just as good, but I love this version with blueberries. On weekends we prepare on Friday and ended on Saturday picnic. There are few more goodies to take it freshly made. Try to do it, you will not regret.
- 225 g of fresh cranberries € 2.50
- 2 tablespoons whole milk € 0.03
- 1 tablespoon active dry yeast € 0.20
- 280 g of flour of wheat € 0.14
- 280 g of bread flour € 0.23
- 125 g of sugar, plus more for dusting € 0.11
- 1/2 teaspoon salt €0.02
- 3 eggs € 0.40
- 1 egg yolk €0.12
- 140g unsalted butter, at room temperature € 0.69
- To paint the bread: 2 egg yolks + 2 tablespoons cream of milk + pinch salt €0.35
Total 4.79 that each one of the delicious 12 slices you will have, are €0.40 per serving. No more soft bread
1. place fresh blueberries in a bowl.
2. a little warm milk and pour into the bowl of a mixer with hook attachment of kneading dough. Add the yeast and undo well with a spatula. Add the flour, sugar, salt, eggs and yolk in Bowl. Mix at low speed until dough is well attached (for 1-2 minutes).
4. Increase the mixer speed to low-medium and knead the dough for 6 minutes. Every minute you have to stop the mixer and lower the mass and the remainder on the walls. It has to knead until the dough is separated from the walls and forms a ball.
5 .. Reduce speed to low and slowly add the butter (the operation should last two minutes), gradually ensuring that integrates well before adding more. There you go stopping the starting to lose what is left on the walls and on the hook so that all the dough is just as compact and integrated. Beat for 6 minutes at low speed.
6. Dump the dough onto a lightly floured surface and form a rectangle 40-by-25-cm. Roll and cover with plastic wrap. Let stand overnight in the refrigerator.
7. Grease a rectangular cake pan
8. Using a rolling pin, roll out the dough again until a rectangle of size 40 cm x long have our mold. Place on top of the rectangle blueberries to fill about half of the dough. Sprinkle with 3 tablespoons sugar whole lump. Roll the dough starting with the side that has no blueberries.
9. Place our roll in the mold so that the final part is below. Let stand until it has doubled in volume (about three hours).
10. Paint the bread with our egg and cream mixture and danishes at 175 ° for 55-65 minutes. Wait a few minutes before removing from pan and transfer it to a wire rack to cool and ... enjoy!
Tips and Tricks
- This bread is delicious as is, but if you put a bit of butter and jam already you can die of the good that is
- If you want you can do pull letting light in section 6 outside the refrigerator for about 3 hours instead of overnight in the refrigerator. Slow weighed makes the dough take a lot of flavor and especially aroma. If we do pull will lose some properties but is equally rich.
- Difficulty: high
- Preparation time: 40 minutes plus standing time
- Servings: 12