Christmas brioche wreath with blueberry jam
Some history
Blueberries : The fruit of a wild plant that is now widely farmed, blueberries bring back memories of home-made jam and fresh, floral and woody flavours. In a cool dark place, they will keep for up to a week.
Ingredients
For the brioche:
- 375g flour
- 180g warm milk
- 10g baker’s yeast
- 50g blond cane sugar
- 1 egg + 1 egg yolk
- 70g Terre de l’Alpe butter
- 1 egg yolk + milk (glaze)
For the filling:
- 250g blueberries
- 50g sugar
- 2tbs water
Preparation
Mix the blueberries with the sugar and water, cook down for about 15 minutes, then reserve in the fridge.
Heat the milk until warm. Transfer to a bowl and mix in the yeast.
Leave to rest for 10 minutes.
Fit your mixer with a hook. Put the sugar, eggs and (melted) butter in the mixer bowl. Knead until thoroughly mixed. Add the flour and combine.
Knead the dough at medium speed for 8 minutes.
The dough should form a ball and be slightly sticky.
Transfer the dough ball to an oiled bowl, and cover with a tea towel.
Leave the dough to rise for 1-2 hours.
When it has doubled in volume, transfer to a floured worktop.
Roll it into a rectangle (50x40cm).
Cover it with the blueberry compote and reserve in the fridge for 15 minutes.
Roll this rectangle to form a cylinder of even diameter.
Slice it longways into two pieces, braid them, and then form a wreath.
Moisten the ends slightly and stick them together. Leave to rise at 30°C (86°F) for 1 hour.
Brush the brioche with the glaze. Bake for 30 minutes in the (preheated) oven at 180°C (355°F). After 15 minutes, cover the brioche with foil so it doesn’t become too dark.
Serve warm.
Thanks :
Recipe made by Stéphanie Iguna (Stephatable) .