These little yeasted cakes are the perfect treat when you want something that’s not too rich for a brunch or afternoon tea – and you’re out to impress. You can mix up the flavours if you like and use raspberries and almonds in place of blueberries and pecans.
Ingredients
Method
1.Whisk yeast, 1 tablespoon of the caster sugar and the milk in a small bowl until yeast dissolves. Cover; stand in a warm place for 10 minutes or until mixture is frothy. Stir in egg yolks.
2.Place flour, salt, remaining caster sugar and the yeast mixture in large bowl of an electric mixer fitted with a dough hook. Mix on low speed until just combined. Increase speed to medium; knead for 5 minutes or until dough is smooth and elastic. With motor operating, gradually add chopped butter, a piece at a time, making sure butter is incorporated before adding another piece. Dough will be sticky; don’t be tempted to add more flour. Transfer dough to an oiled large bowl; cover tightly with three layers of plastic wrap. Refrigerate for at least 4 hours or overnight.
3.Grease a 6-hole texas (¾-cup/180ml) muffin pan.
4.Roll dough on a floured sheet of baking paper into a 25cm x 40cm (10-inch x 16-inch) rectangle, 1cm (½ inch) thick. Turn paper with dough so that a long side of the dough is in front of you.
5.Combine ricotta and maple syrup in a medium bowl. Spread mixture evenly over dough, right to the edges. Sprinkle with chopped pecans and three-quarters of the blueberries. Roll up from a long side; cut into six equal pieces, about 6cm (2½ inches) each. Place pieces, cut-side up, in pan holes. Cover with a clean tea towel; stand in a warm place for 40 minutes or until risen slightly.
6.Meanwhile, preheat oven to 180°C/350°F.
7.Brush brioche lightly with egg; sprinkle with remaining berries and the sugar crystals.
8.Bake bioche for 25 minutes or until golden brown and cooked through. Remove from pan immediately to prevent sticking. Serve warm or cooled.
Note
- Tip You can also make these into smaller scrolls in a 12-hole (1/3-cup/80ml) muffin pan. Reduce baking time to 15 minutes.
* Do ahead Brioche are best eaten on the day of baking. Leftover brioche can be stored for 1 day; reheat in the oven for 5-10 minutes or until warmed through, before serving.
