Welcome to another episode of Kylie’s Sunday afternoon bread-making excursions. Oftentimes, I reserve recipes that have long resting periods for me to do on Sundays. This allows me to take my time to fuss over each step, for if I rush through the recipe, there is a greater chance that the final outcome will fall through. All the time and effort I have devoted to preparing it goes straight into the drainpipe.
To be completely transparent, this recipe was one of the ones that almost ended up being sucked down, but I was able to salvage it before it hit the drain. As a result of this near failure, I was able to note which ingredient measurements and steps to tweak for you not to encounter the same hindrances as I did. Before anything else, make sure that the blueberry compote is thick and viscous. It has to end up so thick that even if you throw it at your wall, it defies gravity and sticks on there like Spiderman. Second, keep it in the pan when cooling down, so the loaf holds up its shape. My third tip also has something to do when cooling the bread down because you have to flip it upside down a few minutes after you have retrieved them from the oven. These two tips prevent the loaf from sinking since the fillings are denser than the fluffy brioche.
After almost six hours of determined labor, the two loaves I baked were finally done and ready to be devoured. Despite all the little pitfalls I endured, with the help of my mom’s knowledge, I was able to rectify all the problems and produce two amazingly plush and buttery Brioche loaves with a creamy and fresh filling.
Recipe
Yields 2 loaves
~ Ingredients ~
Brioche Dough
300 grams all-purpose flour
1 ½ teaspoon instant yeast
½ teaspoon salt
½ cup or 110 mL whole milk
¼ cup or 110 grams sugar
2 large egg yolks
1 teaspoon vanilla extract
½ cup or 110 grams unsalted butter, softened
Blueberry Compote
500 grams frozen blueberries
½ cup or 110 grams sugar
2 teaspoons cornstarch
Cream Cheese Filling
1 cup or 120 grams cream cheese
3 tablespoons powdered sugar
~ Procedure ~
In an electric stand mixer bowl, mix all-purpose flour, yeast and salt together.
Mix whole milk, sugar, egg yolks and vanilla in another bowl until all the sugar has dissolved.
Using the dough hook attachment on the stand mixer, slowly combine the wet mixture with the dry mixture. Let it mix together at low speed until a dough ball begins to form.
Slowly add the butter into the dough.
Let it knead for 20-25 minutes until a windowpane can be formed without the dough tearing.
Once done, form it into a ball and place it back into the mixer bowl. Cover it with a piece of cloth or cling wrap and let the dough proof for 1 hour.
To make the blueberry compote, let all the ingredients simmer together in a medium saucepan on medium heat for 10-15 minutes or until very thick. Transfer the sauce in a bowl and keep it in the fridge when done.
In another bowl, make the cream cheese filling by whisking together the cream cheese and powdered sugar. Add more powdered sugar if needed. Set aside once completely combined.
Roll out the dough into a 14”x18” rectangle.
*Roll the dough from center to the top then center to the bottom.
Use a spoon or spatula to spread the cream cheese filling onto the rolled dough.
Scoop the blueberry compote onto the dough and evenly spread it on the cream cheese filling.
Flour your surface and roll the dough and pinch the seams shut.
Cut the roll in half.
*I used a piece of dental floss to keep the roll’s circular shape.
Cut each of the 2 portions down vertically.
Place the dough into a greased 7”x4”x2.5” loaf pan and twist both sides together. Repeat with the second portion.
Let the loaves rise for another hour.
Preheat the oven to 300℉.
Bake the loaves for 30-35 minutes.
Retrieve them from the oven and let them cool in the pan for at least 1 hour.
Use a serrated knife to slice each piece and enjoy!
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