Brioche Blueberry Pull Apart Bread
Brioche Blueberry Pull Apart Bread
Ingredients
For the Bread
- 435 grams bread flour
- 68 grams granulated sugar
- 185 grams whole milk, warm
- 60 grams unsalted butter, softened
- 7 grams yeast
- 2 large eggs
- 1/2 teaspoon salt
For the Blueberry Compote
- 300 grams blueberries
- 95 grams granulated sugar
- 1 tablespoon lemon juice
- 12 grams cornstarch
- 2 tablespoons water
For the Icing
- 1 cup confectioners sugar, as needed
- 1 tablespoon melted butter, as needed
- 1 tablespoon whole milk, as needed
- 1/4 teaspoon vanilla extract, as needed
- 1/4 teaspoon lemon extract, as needed
Instructions
- 1
In a medium saucepan on medium heat, combine blueberries, 95g granulated sugar, and 1 tablespoon lemon juice. Stir until well combined and cook until bubbling.
⏱️ 10 min
- 2
In a small bowl, whisk together the 12g cornstarch and 2 tablespoons water to create a slurry. Add the cornstarch slurry to the bubbling blueberry mixture and stir constantly until the compote becomes very thick.
⏱️ 5 min
- 3
Transfer the blueberry compote into a heat-safe bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and cool for 10 minutes on the counter. Then, refrigerate for 30-40 minutes until completely chilled.
⏱️ 40 min
- 4
In a large bowl, combine the warm 185g whole milk and 68g granulated sugar. Sprinkle the 7g yeast over the top, stir lightly, and let sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
⏱️ 10 min
- 5
Add the 2 large eggs and 1/2 teaspoon salt to the yeast mixture and mix again until well combined.
⏱️ 2 min
- 6
Add the 435g bread flour to the wet mixture. Mix with a spoon or spatula until a rough dough forms.
⏱️ 3 min
- 7
Begin kneading the dough. If kneading by hand, turn the dough out onto a lightly floured surface. Once the dough starts to come together, gradually add the softened 60g unsalted butter, 1 tablespoon at a time, kneading until each addition is fully incorporated before adding more. This process helps create a rich, tender brioche.
⏱️ 10 min - 8
Continue kneading the dough for 8–10 minutes by hand, or 5–6 minutes in a stand mixer fitted with a dough hook, until the dough is smooth, elastic, and slightly tacky to the touch.
⏱️ 10 min
- 9
Transfer the dough to a lightly greased 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 1–1½ hours, or until doubled in size.
⏱️ 90 min
- 10
Once the dough has doubled, gently punch it down to release the air. On a lightly floured surface, roll the dough into a rectangle approximately 12x18 inches.
⏱️ 5 min
- 11
Evenly spread the chilled blueberry compote across the entire surface of the rolled-out dough, leaving a small border around the edges.
⏱️ 3 min
- 12
Using a sharp knife or pizza cutter, cut the dough lengthwise into strips (about 1 1/2 to 2 inches wide). Stack the strips on top of each other, then cut the stack into smaller sections (about 1 1/2 to 2 inches long) to fit upright into a greased 1/2 pound loaf pan.
⏱️ 5 min
- 13
Arrange the stacked dough pieces upright in the greased loaf pan. Cover the pan loosely with plastic wrap or a clean kitchen towel and let it rise in a warm place for another 30–40 minutes, until the dough is puffy and has nearly doubled in size.
⏱️ 40 min
- 14
Preheat your oven to 350°F (175°C). Bake the pull-apart bread for 35–40 minutes. If the top starts to brown too quickly, loosely tent the loaf with aluminum foil to prevent over-browning.
⏱️ 40 min•🌡️ 350
- 15
While the bread bakes, prepare the icing. In a small bowl, whisk together confectioners sugar, melted butter, whole milk, vanilla extract, and lemon extract. Start with small amounts of liquids and add more until you reach your desired consistency for a pourable icing.
⏱️ 5 min
- 16
Once baked, remove the bread from the oven and let it cool slightly in the pan before transferring to a wire rack. Drizzle generously with the prepared icing and serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Brioche Blueberry Pull Apart Bread
For the Bread
- 435 grams bread flour
- 68 grams granulated sugar
- 185 grams whole milk, warm
- 60 grams unsalted butter, softened
- 7 grams yeast
- 2 large eggs
- 1/2 teaspoon salt
For the Blueberry Compote
- 300 grams blueberries
- 95 grams granulated sugar
- 1 tablespoon lemon juice
- 12 grams cornstarch
- 2 tablespoons water
For the Icing
- 1 cup confectioners sugar, as needed
- 1 tablespoon melted butter, as needed
- 1 tablespoon whole milk, as needed
- 1/4 teaspoon vanilla extract, as needed
- 1/4 teaspoon lemon extract, as needed
Instructions
- 1
In a medium saucepan on medium heat, combine blueberries, 95g granulated sugar, and 1 tablespoon lemon juice. Stir until well combined and cook until bubbling.
⏱️ 10 min - 2
In a small bowl, whisk together the 12g cornstarch and 2 tablespoons water to create a slurry. Add the cornstarch slurry to the bubbling blueberry mixture and stir constantly until the compote becomes very thick.
⏱️ 5 min - 3
Transfer the blueberry compote into a heat-safe bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and cool for 10 minutes on the counter. Then, refrigerate for 30-40 minutes until completely chilled.
⏱️ 40 min - 4
In a large bowl, combine the warm 185g whole milk and 68g granulated sugar. Sprinkle the 7g yeast over the top, stir lightly, and let sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
⏱️ 10 min - 5
Add the 2 large eggs and 1/2 teaspoon salt to the yeast mixture and mix again until well combined.
⏱️ 2 min - 6
Add the 435g bread flour to the wet mixture. Mix with a spoon or spatula until a rough dough forms.
⏱️ 3 min - 7
Begin kneading the dough. If kneading by hand, turn the dough out onto a lightly floured surface. Once the dough starts to come together, gradually add the softened 60g unsalted butter, 1 tablespoon at a time, kneading until each addition is fully incorporated before adding more. This process helps create a rich, tender brioche.
⏱️ 10 min - 8
Continue kneading the dough for 8–10 minutes by hand, or 5–6 minutes in a stand mixer fitted with a dough hook, until the dough is smooth, elastic, and slightly tacky to the touch.
⏱️ 10 min - 9
Transfer the dough to a lightly greased 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 1–1½ hours, or until doubled in size.
⏱️ 90 min - 10
Once the dough has doubled, gently punch it down to release the air. On a lightly floured surface, roll the dough into a rectangle approximately 12x18 inches.
⏱️ 5 min - 11
Evenly spread the chilled blueberry compote across the entire surface of the rolled-out dough, leaving a small border around the edges.
⏱️ 3 min - 12
Using a sharp knife or pizza cutter, cut the dough lengthwise into strips (about 1 1/2 to 2 inches wide). Stack the strips on top of each other, then cut the stack into smaller sections (about 1 1/2 to 2 inches long) to fit upright into a greased 1/2 pound loaf pan.
⏱️ 5 min - 13
Arrange the stacked dough pieces upright in the greased loaf pan. Cover the pan loosely with plastic wrap or a clean kitchen towel and let it rise in a warm place for another 30–40 minutes, until the dough is puffy and has nearly doubled in size.
⏱️ 40 min - 14
Preheat your oven to 350°F (175°C). Bake the pull-apart bread for 35–40 minutes. If the top starts to brown too quickly, loosely tent the loaf with aluminum foil to prevent over-browning.
⏱️ 40 min•🌡️ 350 - 15
While the bread bakes, prepare the icing. In a small bowl, whisk together confectioners sugar, melted butter, whole milk, vanilla extract, and lemon extract. Start with small amounts of liquids and add more until you reach your desired consistency for a pourable icing.
⏱️ 5 min - 16
Once baked, remove the bread from the oven and let it cool slightly in the pan before transferring to a wire rack. Drizzle generously with the prepared icing and serve warm.
⏱️ 5 min