Ingredients:
For the Brioche:
- 60 g (¼ c.) whole milk
- 1 tsp. active dry yeast
- 1 tbsp. granulated sugar
- 160 g (1 ⅓ c.) all-purpose flour
- ½ tsp. salt
- 1 egg (at room temperature)
- 42 g (3 tbsp.) unsalted butter (at room temperature)
For the Wild Blueberry Jam:
- 140 g (1 c.) frozen wild blueberries
- 2 tbsp. granulated sugar
- 1 tbsp. lemon juice
- 2 tbsp. water
- 1 tbsp. corn starch
For the Mascarpone Icing:
- 113 g (½ c.) mascarpone (at room temperature)
- ¼ tsp. salt
- 60 g (½ c.) powdered sugar
- ½ tsp. vanilla extract
Instructions:
Brioche:
- Warm milk in a microwave-safe measuring cup to 100°F / 38°C. Mix in yeast and sugar. Let it sit for about 5 minutes until frothy.
- In a stand mixer with a dough hook, combine flour, salt, egg, and butter. As the yeast mixture becomes foamy, incorporate it.
- Knead dough at low speed for 1 minute. Raise speed to medium-high and continue kneading for 10 minutes or until it passes the windowpane test.
- For best results, cover with plastic wrap and refrigerate overnight. Alternatively, cover with a towel and let it rise in a warm spot until doubled (~1 hr.)
- Prepare the blueberry jam before rolling out the dough.
Wild Blueberry Jam:
- Over medium heat in a saucepan, combine blueberries, sugar, and lemon juice. Stir occasionally and bring to a simmer. Let simmer for 2 minutes.
- In a separate bowl, create a corn starch slurry with water and corn starch. Gradually mix this into the blueberries, stirring consistently until jam thickens. Remove from heat.
Shaping and Baking the Rolls:
- After the dough has doubled, deflate gently. Transfer to a floured surface and roll into a 12"x10" rectangle.
- Evenly spread blueberry jam over the dough, then roll tightly starting from the longer side. Slice into 6 equal rolls.
- Place rolls in a buttered 8" cake pan or pie dish. Cover lightly with a towel and let them rise until doubled (~30-45 minutes).
- (Optional) For a glossy finish, brush rolls with an egg wash made of 1 egg and 1 tbsp. milk.
- Bake at 350°F / 175°C for 15-20 minutes or until they reach an internal temperature of 190°F / 88°C.
Mascarpone Icing:
- In a bowl, whisk mascarpone with salt until smooth. Blend in powdered sugar and vanilla until creamy. Adjust sweetness if needed.
- Drizzle icing over the baked rolls. Serve warm and savor the taste!
