Ingredients
Equipment
Method
- 1. Activate the Yeast: In a large bowl or the bowl of a stand mixer, combine the warm milk, 1 tablespoon of granulated sugar (from the dough's sugar), and the active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.0.5 cup warm milk, 0.5 cup granulated sugar, 2.25 teaspoons active dry yeast
- 2. Combine Dry Ingredients: In a separate medium bowl, whisk together the remaining granulated sugar, all-purpose flour, and salt.0.5 cup granulated sugar, 3.5 cups all-purpose flour, 0.5 teaspoon salt
- 3. Mix Dough Ingredients: Add the eggs to the yeast mixture. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a dough hook (if using a stand mixer) or by hand until a shaggy dough forms.3 large eggs
- 4. Knead the Dough: Increase the mixer speed to medium-low and knead for about 5 minutes until the dough starts to come together.
- 5. Add Butter: With the mixer still running, add the softened butter one piece at a time, allowing each piece to incorporate before adding the next. This process will take about 10-15 minutes. Continue kneading until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly sticky but manageable.0.5 cup unsalted butter
- 6. First Rise: Transfer the dough to a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
- 7. Prepare Blueberry Filling: While the dough rises, combine blueberries, granulated sugar, lemon juice, and cornstarch in a small saucepan. Heat over medium heat, stirring occasionally, until the blueberries release their juices, and the mixture thickens, about 5-7 minutes. Mash some of the berries lightly with a spoon if desired. Remove from heat and let cool completely.2 cups fresh or frozen blueberries, 0.25 cup granulated sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch
- 8. Shape the Buns: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches.
- 9. Spread Filling: Evenly spread the cooled blueberry filling over the rolled-out dough, leaving a small border on one of the longer edges.
- 10. Roll and Slice: Starting from the longer edge opposite the border, carefully roll the dough tightly into a log. Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices (about 1.5 inches thick).
- 11. Second Rise: Arrange the sliced buns in a greased 9x13-inch baking dish, leaving a little space between them. Cover the dish loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for 30-45 minutes, or until puffed up and nearly doubled.
- 12. Bake: Preheat your oven to 375°F (190°C). Bake the Blueberry Cream Brioche Buns for 25-30 minutes, or until golden brown on top and cooked through. If they start to brown too quickly, you can lightly tent them with foil.
- 13. Prepare Glaze: While the buns are baking, prepare the cream cheese glaze. In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar, milk/cream, and vanilla extract. Beat until smooth and creamy.4 ounces cream cheese, 0.5 cup powdered sugar, 1 tablespoon milk or heavy cream, 0.5 teaspoon vanilla extract
- 14. Glaze and Serve: Once the buns are out of the oven, let them cool in the pan for 5-10 minutes. Drizzle generously with the cream cheese glaze while still warm. Serve immediately and enjoy!
Notes
Room temperature ingredients are crucial for smooth dough. Ensure your blueberry filling is completely cool before spreading to prevent melting the butter in the dough. Don't rush the rising times; visual cues like doubling in size are more important than exact timing.
