Blueberry Brioche Rolls
These blueberry brioche rolls are soft, fluffy, and filled with a tangy blueberry cream cheese filling. This brioche dough has been made entirely egg free and is rich and buttery. This recipe can easily be made vegan with a swap of a few ingredients. Perfect for any season, these easy brioche rolls are sure to impress!
Yield: 10 rolls
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Equipment
- 6 or 12 Cup Muffin Pan
- Stand Mixer with dough hook attachment
- Rolling Pin
Ingredients
Blueberry Cream Cheese Filling Ingredients
- 113 g Cream Cheese* soft at room temperature
- 28 g Butter* soft
- 100 g Powdered Sugar
- 25 g Blueberry Powder freeze-dried blueberries
- 1 tbsp Lemon Juice
- Zest of ½ Lemon
Brioche Dough Ingredients
- 250 ml Milk* warm
- 7 g Active Dry Yeast
- 10 g Cane Sugar (1) or castor sugar
- 415 g All Purpose Flour or Bread Flour
- Zest of 1 Lemon
- 50 g Cane Sugar* (2) or castor sugar
- ½ tsp Salt
- 75 g Salted Butter* soft
- 2 tbsp Maple Syrup optional to brush after baking
Instructions
Blueberry Cream Cheese Filling Instructions
- Use a food processor or food grinder to crush the blueberries into powder form.
- Combine all the ingredients (cream cheese, butter, powdered sugar, blueberry powder, lemon juice and lemon zest) in a bowl or food processor and mix well until smooth.
Brioche Dough Instructions
- In a mixing bowl combine warm milk at 105°F to 115°F (around 40°C to 46°C), sugar (1) 10g and yeast. Let it sit for 10 min until the yeast is activated. It will appear foamy and bubbly. To the same bowl add half of the flour, and sugar (2) 50g and mix with a dough hook attachment.
- Once the flour is mixed in then add the remaining flour, lemon zest, salt and mix until flour is absorbed. Add soft butter in small pieces, mix on medium speed until dough forms and doesn’t stick on the sides of the bowl for 8-10 minutes.
- Remove the dough from the mixing bowl and knead it lightly by hand.
- Place the dough into a lightly greased bowl and cover it with plastic wrap and let it rise until doubled in size or about 60 minutes.
- Lightly flour the work surface, rolling pin and the dough. Use a rolling pin and roll into a rectangle that is about 12” x 18” inches (30 x 45 cm). Spread all the blueberry cream cheese mixture in an even layer.
- Fold 1/3rd of the dough lengthwise in a letter shape and then fold the bottom part towards the middle overlapping with the top part of the dough. Cut out strips of the dough with a pizza cutter about 1 inch wide and twist each strip and roll into a spiral. You will get roughly 10-11 rolls. If the dough feels soft then you can chill it in the fridge for 30 minutes.This helps firm up the dough and set the filling, and makes the next step a little cleaner.
- Starting at one end twist each strip to form a tight roll and tuck under to hold them into place.
- Place the rolls into a greased muffin pan and cover it with a towel for proofing the dough for about 40-60 minutes or until doubled in size.
- Bake in a preheated oven at 350f (175C) for 25-30 min or until golden brown.
- Brush maple syrup if desired on each roll while they’re hot. Store in an airtight container at room temperature for 2-3 days.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk
- Butter: Dairy-free salted butter sticks or any salted butter of your choice
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or organic cane sugar
- Cream Cheese: Dairy-free cream cheese or any plain full-fat cream cheese of your choice
- Flour: You can use either all-purpose flour or bread flour for this recipe. Using all-purpose flour will give you a softer, delicate crumb structure. Using bread flour will give a chewier texture with a slightly more structured crumb. You can use a 50:50 ratio of all-purpose flour and whole wheat flour if desired but the final result may vary.
- Blueberry Jam: If you are using blueberry jam instead of freeze-dried blueberries then I will suggest reducing cream cheese by half or leaving it out completely.