Twisted Blueberry Rolls
These twisted blueberry rolls are made with a fluffy brioche dough, a jammy, wild blueberry filling, and topped with a sweet blueberry glaze. These rolls are a perfect weekend baking project for a blueberry lover to enjoy for brunch or dessert!
Ingredients
Blueberry Jam
- 400 grams (3 cups) frozen wild blueberries
- 100 grams (½ cup) granulated sugar
- 100 grams (½ cup) brown sugar
- 2 tablespoons lemon juice
- 1 tablespoon + 1 teaspoon cornstarch
- 1 tablespoon water
Brioche Dough
- 313 grams (2 ½ cups) all purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon ground nutmeg
- 120 grams (½ cup) whole milk does not need to be room temperature
- 7 grams (1 standard packet) instant or active yeast
- 50 grams (¼ cup) granulated sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 71 grams (5 tablespoons) unsalted butter room temperature, cut into cubes
Egg Wash
- 1 egg
- 2 tablespoons heavy cream
Glaze
- 2 tablespoons blueberry jam
- 30 grams (¼ cup) powdered sugar
- 1 tablespoon milk or heavy cream
Instructions
- In a pot over medium heat, combine the wild blueberries, granulated sugar, brown sugar, and lemon juice. Cover & let the blueberries defrost & the sugar melt while stirring occasionally.400 grams frozen wild blueberries, 100 grams granulated sugar, 100 grams brown sugar, 2 tablespoons lemon juice
- Separately, stir together the cornstarch & water. Once the blueberry juices have released and the mixture is boiling, add the cornstarch mixture and stir to combine. Let simmer for 20-30 minutes until thickened.1 tablespoon + 1 teaspoon cornstarch, 1 tablespoon water
- This usually yields around 250 mL of jam - set aside approximately 4 tablespoons of the jam to use later. Let cool while you make the brioche dough.
- In the bowl of a stand mixer fitted with the hook attachment, mix the flour, salt, and nutmeg.313 grams all purpose flour, ½ teaspoon fine sea salt, ½ teaspoon ground nutmeg
- Heat the milk to 110F (if you don’t have a thermometer, I usually microwave it for 30 seconds on high, which gets me to about 110-120F).120 grams whole milk
- While the milk is heating up, combine the yeast and the sugar in a small bowl. Set aside.7 grams instant or active yeast, 50 grams granulated sugar
- While whisking constantly, slowly stream in the sugar/yeast mixture into the heated milk. If you are using active dry yeast, allow the mixture to sit for 15 minutes. The yeast will activate in this time. If using instant yeast, you don’t have to wait for the yeast to activate, simply move on to the next step.
- Mix the eggs and vanilla extract into the milk/yeast mixture. Whisk well to combine.2 eggs, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients and use the dough hook to mix until the dough forms a ball around the hook.
- With the mixer on medium speed, add the butter a few pieces at a time, allowing them to fully incorporate before adding more. Once all of the butter is fully incorporated, turn the mixer up to medium-high speed and knead for an additional 8-12 minutes.71 grams unsalted butter
- To check if the dough has kneaded enough, rip off a small piece and spread it gently in between your fingers. If it stretches easily without ripping and you can see light passing through it, it is finished and ready to proof. If it tears, continue mixing for another minute or two and try again.
- Transfer the dough to a lightly greased bowl, cover and let rise until doubled in size. This can be done overnight in the fridge or in a warm environment for about 1 hour.
- Once the dough has finished the first rise, prepare a 10 inch baking pan or skillet (you can also just use a baking sheet) by lining it with parchment paper. Set aside.
- Turn the dough out onto a lightly floured surface, and roll it into an approximate 12x18 inch rectangle.
- Spread the blueberry jam on ⅔ of the rolled out dough (lengthwise). Fold it into thirds, starting with the bare side, then folding the filled side on top of that (see pictures in post for reference). Trim the edges & slice the dough into 8 equally sized pieces.
- To shape, take one piece of dough in both hands & twist each end in opposite directions so you have one long twisted piece. Roll the dough into itself to create a spiral, then place it in your pan. The filling may leak out a little during this process, it’s okay!
- Repeat with the remaining dough and let rise again for 20-30 minutes until fluffy.
- Preheat the oven to 350F. Whisk together the egg & heavy cream to create an egg wash. Gently brush the dough. Spoon about 2 tablespoons of the jam you set aside evenly on top of the rolls.1 egg, 2 tablespoons heavy cream
- Bake for 28-33 minutes until golden brown. Let cool while you make the glaze.
- Whisk together the remaining 2 tablespoons of jam with the powdered sugar & milk. Pour on top of the warm rolls and enjoy!2 tablespoons blueberry jam, 30 grams powdered sugar, 1 tablespoon milk or heavy cream
Notes
- I find it easier to roll out the dough and roll it back up with the jam when both the dough & the jam are cold. It's less likely that the jam will spill out of the sides. That is why I prefer to make both of these things ahead of time, so they can chill overnight in the fridge.
- How to know when your rolls are ready to bake: lightly flour a finger and gently press into a roll - if it bounces back immediately, it needs more rest. If it doesn’t bounce back at all, it is over-proofed and should be baked immediately. If it bounces back slowly, it’s ready to be baked.
- The glaze makes the rolls very sweet! So make sure to try a little before you spread it all over the whole pan.
- Storage: any bread is best enjoyed the day it's baked, but it can be kept in an airtight container and reheated to enjoy.
Tried this recipe?Let us know how it was!