Blueberry Brioche Muffins

Soft yeasted brioche rolls shaped into roses with a cooked blueberry filling, baked in muffin molds.

🍽️ Makes 6

Ingredients

250 g		all-purpose flour
30 g		sugar
1/2 tsp	2.5 ml	salt
110 ml		lukewarm milk
1 tsp	5 ml	dry yeast
1 tsp	5 ml	vanilla extract
40 g		soft butter
1		egg (size M)
120 g		fresh blueberries (for filling)
1–2 tbsp	15–30 ml	sugar (for filling, depending on sweetness of berries)
1 tsp	5 ml	lemon juice (for filling)
1 tsp + 1 tsp		cornstarch + water (for filling)
some		soft butter (for brushing)
—		powdered sugar (for dusting)

Makes 6 pieces.

Heat the blueberries with sugar and lemon juice in a small saucepan. Mix the cornstarch with water until smooth, add to the berries, and briefly boil until thickened. Strain through a sieve and let cool completely.
Sift the flour into a bowl and make a well in the center. Dissolve the yeast with 1 tsp sugar in a little lukewarm milk and pour into the well. Lightly mix and let sit covered for about 10 minutes until foamy.
Add the remaining milk, sugar, salt, egg, butter, and vanilla extract. Knead the dough for 5–7 minutes until smooth and elastic. If it's too sticky, add a little flour. Cover and let rise in a warm place for about 1 hour.
Divide the dough into 6 equal pieces, shape them into balls, and roll each one into an oval.
Spread 1–1½ tsp of the cooled blueberry filling on each piece, leaving a small border around the edges.
Gently stretch the oval lengthwise, fold it from the long side, and carefully roll it up into a rose shape.
Place the rolls into greased muffin molds and let them rise for another 30 minutes.
Preheat the oven to 175°C (350°F) top/bottom heat. Bake for 18–22 minutes until golden brown.
If the centers puff up too much during baking, gently press them down with the back of a spoon while still warm to shape them nicely.
Brush the warm brioche with butter and let them cool slightly. Dust with powdered sugar.