Twisted Blueberry Rolls Recipe

Introduction

Twisted Blueberry Rolls are a delightful combination of tender brioche dough and sweet, tangy blueberry filling. These spiraled treats are perfect for breakfast or an indulgent snack, bursting with fresh wild blueberry flavor and topped with a glossy glaze.

Ingredients

• 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
• 313 grams all purpose flour
• ½ teaspoon fine sea salt
• ½ teaspoon ground nutmeg
• 120 grams whole milk (does not need to be 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)
• 1 egg
• 2 tablespoons heavy cream
• 2 tablespoons blueberry jam
• 30 grams powdered sugar
• 1 tablespoon milk or heavy cream

Instructions

1. Step 1: In a pot over medium heat, combine the wild blueberries, granulated sugar, brown sugar, and lemon juice. Cover and let the blueberries defrost and the sugar melt while stirring occasionally.
2. Step 2: Stir together the cornstarch and water separately. Once the blueberry juices have released and the mixture is boiling, add the cornstarch mixture and stir to combine. Let simmer for 20-30 minutes until thickened.
3. Step 3: This usually yields around 250 mL of jam. Set aside approximately 4 tablespoons of the jam to use later. Let cool while you make the brioche dough.
4. Step 4: In the bowl of a stand mixer fitted with the hook attachment, mix the flour, salt, and nutmeg.
5. Step 5: Heat the milk to 110°F (about 110-120°F in the microwave for 30 seconds).
6. Step 6: Combine the yeast and sugar in a small bowl. Set aside.
7. Step 7: While whisking constantly, slowly stream the sugar/yeast mixture into the heated milk. If using active dry yeast, allow the mixture to sit for 15 minutes to activate. If using instant yeast, proceed to the next step.
8. Step 8: Mix the eggs and vanilla extract into the milk/yeast mixture. Whisk well to combine.
9. Step 9: Pour the wet ingredients into the dry ingredients and mix with the dough hook until the dough forms a ball around the hook.
10. Step 10: With the mixer on medium speed, add the butter a few pieces at a time, allowing each to fully incorporate. Once all butter is incorporated, increase to medium-high speed and knead for 8-12 minutes.
11. Step 11: To check if kneaded enough, stretch a small piece of dough between your fingers. If it stretches without tearing and you can see light through it, it’s ready. If it tears, continue kneading a bit longer.
12. Step 12: Transfer the dough to a lightly greased bowl, cover, and let rise until doubled. This can be done overnight in the fridge or about 1 hour in a warm place.
13. Step 13: Prepare a 10-inch baking pan or skillet lined with parchment paper. Set aside.
14. Step 14: Turn the dough onto a lightly floured surface and roll into a 12×18 inch rectangle.
15. Step 15: Spread the blueberry jam on two-thirds of the dough lengthwise. Fold into thirds starting with the bare side, then folding the jammed side over the middle. Trim edges and slice into 8 equal pieces.
16. Step 16: Shape each piece by twisting the ends in opposite directions to create a long twist. Roll the dough into a spiral and place in the prepared pan. Some filling may leak out—this is normal.
17. Step 17: Repeat with remaining pieces and let rise for 20-30 minutes until fluffy.
18. Step 18: Preheat the oven to 350°F. Whisk the egg and heavy cream to make an egg wash. Gently brush over the rolls and spoon the reserved 2 tablespoons of jam evenly on top.
19. Step 19: Bake for 28-33 minutes until golden brown. Let cool while preparing the glaze.
20. Step 20: Whisk together the remaining 2 tablespoons of jam with powdered sugar and milk. Pour over warm rolls and enjoy.

Tips & Variations

• Use fresh blueberries instead of frozen if available for a brighter flavor.
• If you prefer a less sweet roll, reduce the sugar in the filling by half.
• For a more intense spice, add a pinch of cinnamon along with the nutmeg.
• Try swapping blueberry jam for raspberry or strawberry for a different fruit twist.
• Letting the dough rise overnight in the fridge develops richer flavors and makes shaping easier in the morning.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cooled rolls wrapped tightly in plastic wrap and foil for up to 2 months. Reheat in a low oven (around 300°F) until warmed through, or microwave briefly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, just mix the active dry yeast with sugar and warm milk and let it activate for 15 minutes before using. Instant yeast can be added directly without proofing.

What can I do if I don’t have a stand mixer?

You can knead the dough by hand on a lightly floured surface for about 15-20 minutes until smooth and elastic. It requires more effort but works just as well.