Get ready to indulge in a delicious treat with these Braided Brioche Blueberry Rolls drizzled with a Salted Bailey’s Icing. These soft and buttery rolls are filled with sweet blueberry compote and then braided to create a beautiful and impressive presentation. The finishing touch of a salted Bailey’s icing adds a delightful flavor contrast and makes these rolls truly irresistible.
Ingredients:
For the brioche dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1/2 cup whole milk, warmed
- 3 large eggs, at room temperature
- 1/2 cup unsalted butter, softened
For the blueberry filling:
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
For the salted Bailey’s icing:
- 1 cup powdered sugar
- 2 tablespoons Bailey’s Irish Cream liqueur
- 1/4 teaspoon sea salt
Preparation Time: 3 hours (including rising time) Baking Time: 25-30 minutes Total Time: Approximately 3 hours and 30 minutes
Preparation:
- In a mixing bowl, combine the flour, sugar, yeast, and salt for the brioche dough.
- In a separate bowl, whisk together the warmed milk and eggs.
- Add the milk and egg mixture to the dry ingredients and mix until a rough dough forms.
- Add the softened butter, one tablespoon at a time, mixing well after each addition. Continue to knead the dough until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- While the dough is rising, prepare the blueberry filling. In a saucepan, combine the blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries burst. Remove from heat and let it cool.
- Once the dough has risen, turn it out onto a lightly floured surface. Roll it into a large rectangle, about 1/4-inch thick.
- Spread the blueberry filling evenly over the dough, leaving a small border around the edges.
- Starting from one long side, tightly roll up the dough into a log. Cut the log in half lengthwise, exposing the blueberry filling.
- Twist the two halves together, creating a braided effect. Pinch the ends to seal.
- Transfer the braided dough onto a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let it rise for another 30 minutes.
- Preheat your oven to 350°F (175°C). Bake the braided brioche for 25-30 minutes, or until golden brown and cooked through. Remove from the oven and let it cool.
- In a small bowl, whisk together the powdered sugar, Bailey’s Irish Cream, and sea salt until smooth and well combined.
- Drizzle the salted Bailey’s icing over the cooled braided brioche.
- Slice and serve the Braided Brioche Blueberry Rolls with a cup of coffee or tea.