Wednesday, 15 May 2013

Rhubarb and blueberry brioche

Absolutely delicious! Soft and buttery brioche with fruity, slightly sour rhubarb and blueberry filling.  The recipe requires long preparation as the dough needs to rise and then rest in the fridge.  You can prepare the dough and leave it to rise for the first time in the evening, leave in the fridge overnight (for up to 12 hours) and bake in the morning.  Don't be put off by the long preparation as the recipe is well worth the wait.


For the dough:
  • 250g plain flour
  • 150g soft, good quality butter
  • 1 tsp dry yeast
  • 4tsp caster sugar
  • 3 eggs
  • pinch of salt
For the filling: 
  • 8tsp berry jam
  • 2 pieces of rhubarb
  • 2tsp  caster sugar
  • handful of blueberries
Mix the flour, yeast, sugar, 5 tablespoons of warm water, salt and eggs in a bowl.  Mix until smooth then add soft butter and knead.  The dough will be very wet and sticky at this stage but resist the temptation of adding more flour.

Place in a bowl and leave to rise for 1 hour. Knead the dough again, then place in a fridge for 1 hour (or overnight, no longer than 12h).  When the dough is chilled it is much easier to work with.

Divide into 8 pieces, shape into balls and place on the baking sheet.  Press in the middle of each brioche to make a little space for the feeling (do not make a hole!).  Cover with a foil and leave aside.

Cut the rhubarb into 1cm pieces and place with sugar in a hot pan with 2 tbsp of hot water.  Cook for 1-2minutes until soft but still slightly hard in the middle.

Place one tablespoon of jam in the middle of each brioche, then some rhubarb and blueberries (can be frozen) on top.

Bake in preheated oven for about 20 minutes at 190C.

Leave to cool slightly and sprinkle with icing sugar.

This recipe makes 8 brioche buns.


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