Nov 15, 2019 Last Updated 6:31 AM, Nov 9, 2017

Fresh Blueberry Brioche

Laurel Almerinda's Fresh Blueberry Brioche.

Egg wash and blueberry brioche by Laurel Almerinda of Milo & Olive Bakery in Santa Monica, CA.


Yield: one 5” x 9” loaf

Egg Wash:

  • 2 large egg yolks
  • 2 Tbs heavy cream
  • Pinch of kosher salt

Combine ingredients and set aside in refrigerator until ready to use.

Blueberry Brioche:

  • 7.6 oz/215 g fresh blueberries (don’t use frozen, as they are too watery)
  • 0.5 oz/14 g whole milk
  • 0.12 oz/3.4 g (1 tsp) instant yeast
  • 4.8 oz/136 g all-purpose flour
  • 5.1 oz/144 g bread flour
  • 4 oz/113 g granulated sugar, divided
  • 0.2 oz/5.67 g (1 tsp) kosher salt
  • 2 large eggs
  • 4 oz/113 g unsalted butter, very soft

Day 1

1. Place the fresh berries on a plate and freeze in a single layer. (Do not use frozen berries, as they are too watery.)

2. Slightly warm the milk. Place in the bowl of a stand mixer, fitted with a dough hook, add the yeast and whisk by hand to combine.

3. Add the all-purpose flour, bread flour, 1 oz/28 g of the sugar, salt, and eggs to the bowl. Mix on low until the dough comes together, 1 to 1 1/2 minutes. Increase the mixer speed to medium-high and work the dough for 6 minutes, pausing about every minute to push the dough down off the hook. Reduce the mixer speed to low and add half the butter over the course of 1 minute.  Then stop to pull the dough off the hook and scrape the bowl well. Add the remaining butter over the course of an additional minute. Continue to mix on low until the dough begins to come together, about 1 minute.  Again pull the dough off the hook and scrape the bowl well. Increase the mixer speed to medium and mix until you no longer see bits of butter, about 1 minute. Increase the mixer speed to high and mix for 3 minutes. Dump the dough onto a lightly floured work surface and press into a rough 8” x 10” rectangle. (It does not need to be exact.) With the dough vertical, short side facing you,  distribute the blueberries and 0.43 oz/12 g sugar on top and gently roll toward you down into a log. Place on a greased sheet tray, wrap in plastic and refrigerate overnight.

Day 2

1. Grease the loaf pan and set aside. 

2. In the morning, shape one last time by pressing into roughly a 12” x 8” rectangle. Cover with 0.8 oz/23 g sugar, and with the dough vertical, roll down, tightly this time.

3. Place into the loaf pan, loosely wrap in plastic and allow to rise in a warm place until more than doubled in size, about 3 hours.

4. As the brioche near readiness, preheat the oven to 350° F. Carefully brush the loaf with egg wash, making sure the egg doesn’t pool around the edges. Liberally sprinkle with remaining sugar, approximately 1.8 oz/51 g. Bake until golden, 40 to 45 minutes. Allow to cool in the pan for about 15 minutes, then remove to a cooling rack. Keeps, well wrapped, at room temperature for 3 days.


Click here to read more about this and related recipes in the article "Commissary Creativity."

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