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Twisted Blueberry Rolls Recipe

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★★★★★

4.6 from 121 reviews

Delightfully soft and twisted blueberry rolls filled with homemade wild blueberry jam and a rich brioche dough, topped with a sweet glaze. These rolls combine a luscious fruity filling with a tender, buttery pastry, perfect for breakfast or a sweet snack.

Ingredients

Scale

Blueberry Jam

  • 400 grams frozen wild blueberries
  • 100 grams granulated sugar
  • 100 grams brown sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon + 1 teaspoon cornstarch
  • 1 tablespoon water

Brioche Dough

  • 313 grams all purpose flour
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground nutmeg
  • 120 grams whole milk (does not need to be room temperature)
  • 7 grams instant or active yeast
  • 50 grams granulated sugar
  • 2 eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 71 grams unsalted butter (room temperature, cut into cubes)

Finish and Glaze

  • 1 egg
  • 2 tablespoons heavy cream
  • 2 tablespoons blueberry jam (reserved)
  • 30 grams powdered sugar
  • 1 tablespoon milk or heavy cream

Instructions

  1. Make Blueberry Jam: In a pot over medium heat, combine the frozen wild blueberries, granulated sugar, brown sugar, and lemon juice. Cover and allow the blueberries to defrost and sugars to dissolve, stirring occasionally.
  2. Thicken the Jam: In a small bowl, mix the cornstarch and water. When the blueberry mixture reaches a boil and juices are released, stir in the cornstarch mixture. Let it simmer for 20-30 minutes until thickened, then set aside about 4 tablespoons of the jam for later while the rest cools.
  3. Prepare Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sea salt, and ground nutmeg.
  4. Heat Milk: Warm the milk to about 110°F (43°C), using a microwave or stovetop.
  5. Activate Yeast: In a small bowl, combine the yeast and granulated sugar. Slowly whisk this mixture into the warm milk. If using active dry yeast, allow it to sit for 15 minutes to activate; if instant yeast, proceed immediately.
  6. Mix Wet Ingredients: Add the eggs and vanilla extract to the milk and yeast mixture; whisk well to combine.
  7. Combine Wet and Dry: Pour the wet ingredients into the flour mixture in the stand mixer. Mix with the dough hook until a rough dough forms.
  8. Add Butter and Knead: On medium speed, add the cubed butter gradually, allowing full incorporation before adding more. Once all butter is added, increase to medium-high speed and knead for 8-12 minutes until the dough is smooth and elastic. Test by stretching a piece of dough; it should stretch thin without tearing.
  9. First Rise: Transfer dough to a lightly greased bowl, cover, and let it rise until doubled in size. This can be done overnight in the refrigerator or about 1 hour at room temperature.
  10. Prepare Baking Pan: Line a 10-inch baking pan or skillet with parchment paper and set aside.
  11. Shape Dough: Turn out the dough onto a lightly floured surface and roll into a 12×18 inch rectangle.
  12. Fill and Fold: Spread the cooled blueberry jam on two-thirds of the dough lengthwise. Fold the dough into thirds, starting with the bare side, then fold the jam side over. Trim edges and slice into 8 equal segments.
  13. Twist Rolls: Take each piece, twist the ends in opposite directions to create a spiral, then roll into itself and place in the prepared pan. Expect some filling to leak during shaping.
  14. Second Rise: Allow the shaped rolls to rise for 20-30 minutes until puffy.
  15. Preheat Oven and Egg Wash: Preheat the oven to 350°F (175°C). Whisk together egg and heavy cream to make an egg wash.
  16. Apply Wash and Jam: Gently brush the rolls with egg wash and spoon about 2 tablespoons of reserved blueberry jam evenly over the tops.
  17. Bake Rolls: Bake for 28-33 minutes until golden brown on top. Remove and let cool slightly.
  18. Prepare Glaze and Serve: Whisk together the remaining 2 tablespoons of jam with powdered sugar and milk or cream. Drizzle the glaze over the warm rolls and enjoy.

Notes

  • The blueberry jam recipe yields about 250 mL total, reserve 4 tablespoons for filling and additional for glazing.
  • If using active dry yeast, ensure it is activated by proofing in warm milk with sugar first for best results.
  • Butter should be softened but still cool for proper incorporation into dough.
  • The dough can be refrigerated overnight for convenience and better flavor development.
  • Keep an eye on the rolls while baking to avoid over-browning; oven times may vary.

Keywords: blueberry rolls, twisted rolls, brioche, blueberry jam, breakfast pastries, homemade rolls, sweet bread, fruity rolls

Find it online: https://platedandproud.com/twisted-blueberry-rolls-recipe/