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Twisted Blueberry Rolls Recipe

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★★★★★

4.8 from 98 reviews

Twisted Blueberry Rolls are a delightful treat featuring a soft, buttery brioche dough filled with rich wild blueberry jam. The dough is kneaded to perfection, twisted into elegant spirals, and baked to a golden brown, then finished with a sweet glaze that enhances the fruity flavor. Ideal for breakfast or brunch, these rolls combine the comforting texture of brioche with the bright, tangy sweetness of homemade blueberry jam.

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 (not 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)

Finishing

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

Instructions

  1. Make the Blueberry Jam: In a pot over medium heat, combine the frozen wild blueberries, granulated sugar, brown sugar, and lemon juice. Cover and let the blueberries defrost and the sugar melt, stirring occasionally until the mixture begins to release juices and come to a boil.
  2. Thicken the Jam: Mix the cornstarch and water separately. Once the blueberry mixture is boiling, add the cornstarch mixture while stirring to combine. Let it simmer for 20-30 minutes, stirring occasionally, until thickened into a jam-like consistency. Set aside approximately 4 tablespoons for later use and let cool.
  3. Prepare Dry Ingredients for Dough: In the bowl of a stand mixer fitted with the dough hook, combine the all-purpose flour, salt, and ground nutmeg.
  4. Heat and Activate Yeast: Heat the milk to about 110°F (use a microwave if needed). In a small bowl, stir together the yeast and granulated sugar. While whisking constantly, slowly pour the yeast mixture into the heated milk. If using active dry yeast, let it sit for 15 minutes to activate; if using instant yeast, proceed immediately.
  5. Add Wet Ingredients: Whisk the eggs and vanilla extract into the milk and yeast mixture until well combined.
  6. Make the Dough: Pour the wet mixture into the dry ingredients. Using the dough hook on your mixer, mix until the dough forms a ball around the hook.
  7. Incorporate Butter: With the mixer on medium speed, add the cubed butter a few pieces at a time, ensuring each addition fully incorporates before adding more. Once all butter is mixed in, increase speed to medium-high and knead for 8-12 minutes until the dough is smooth, elastic, and slightly sticky.
  8. Check Dough Elasticity: Tear off a small piece and gently stretch it. If it elongates without tearing and light passes through, it’s ready. If it tears, continue kneading for a few more minutes and test again.
  9. First Proof: Transfer the dough to a lightly greased bowl, cover with plastic wrap or a towel, and let it rise until doubled in size. This can take about 1 hour at room temperature or be done overnight in the refrigerator.
  10. Prepare Baking Pan: Line a 10-inch baking pan or skillet with parchment paper and set aside.
  11. Shape Dough: On a lightly floured surface, roll the dough into a 12×18 inch rectangle. Spread the blueberry jam evenly over two-thirds of the lengthwise rectangle. Fold the bare third over the jammed part, then fold the jam side over the bare side, forming thirds. Trim edges and cut into 8 equal pieces.
  12. Form Twisted Rolls: Take each piece and twist each end in opposite directions to form a long twist. Roll this twisted dough into a spiral shape and place it into the prepared baking pan. Expect some jam to leak slightly, which is normal.
  13. Second Proof: Cover the rolls and let them rise for another 20-30 minutes until puffy and fluffy.
  14. Preheat Oven and Apply Egg Wash: Preheat your oven to 350°F. Whisk together the remaining egg and heavy cream for an egg wash, and gently brush it over the rolls. Spoon the reserved 2 tablespoons of jam evenly over the tops.
  15. Bake: Bake the rolls for 28-33 minutes, or until golden brown and cooked through. Remove from oven and allow to cool slightly.
  16. Make the Glaze and Serve: Whisk together the remaining 2 tablespoons of jam with powdered sugar and milk or cream to create a glaze. Drizzle this glaze over the warm rolls before serving for a sweet, glossy finish.

Notes

  • Use either instant or active dry yeast; adjust activation time accordingly.
  • Milk should be warmed to 110°F to properly activate the yeast.
  • Butter must be at room temperature and incorporated gradually to enrich the dough properly.
  • You can prepare the dough the night before and proof it overnight in the fridge.
  • The rolls can be baked in a baking pan, skillet, or on a baking sheet lined with parchment.
  • Allow the rolls to cool slightly before glazing to prevent melting the glaze excessively.
  • Wild blueberries provide a more intense and complex flavor but regular blueberries can be substituted if necessary.

Keywords: blueberry rolls, twisted rolls, brioche, homemade blueberry jam, breakfast pastries, brunch recipes

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