Brioche Blueberry Rolls with Mascarpone Icing

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:

1. 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.
2. In a stand mixer with a dough hook, combine flour, salt, egg, and butter. As the yeast mixture becomes foamy, incorporate it.
3. 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.
4. 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.)
5. Prepare the blueberry jam before rolling out the dough.

Wild Blueberry Jam:

1. Over medium heat in a saucepan, combine blueberries, sugar, and lemon juice. Stir occasionally and bring to a simmer. Let simmer for 2 minutes.
2. 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:

1. After the dough has doubled, deflate gently. Transfer to a floured surface and roll into a 12″x10″ rectangle.
2. Evenly spread blueberry jam over the dough, then roll tightly starting from the longer side. Slice into 6 equal rolls.
3. 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).
4. (Optional) For a glossy finish, brush rolls with an egg wash made of 1 egg and 1 tbsp. milk.
5. Bake at 350°F / 175°C for 15-20 minutes or until they reach an internal temperature of 190°F / 88°C.

Mascarpone Icing:

1. In a bowl, whisk mascarpone with salt until smooth. Blend in powdered sugar and vanilla until creamy. Adjust sweetness if needed.
2. Drizzle icing over the baked rolls. Serve warm and savor the taste!