Rolled blueberry pecan brioche | Women's Weekly Food
The perfect treat when you want something that’s not too rich for a brunch or afternoon tea – and you're out to impress. You can mix up the flavours if you like and use raspberries and almonds in...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 teaspoons (7g) dried yeast
- ¼ cup (55g) castersugar
- 2/3 cup (160ml) warm milk
- 4 egg yolks
- 2 cups (300g) bread flour or plain flour
- 2 teaspoons sea salt flakes
- 80 grams (2½ ounces) butter, chopped, softened slightly
- 200 grams (6½ ounces) fresh firm ricotta
- ¼ cup (60ml) pure maple syrup
- 2/3 cup (80g) finely chopped pecans
- 1 cup {150g} frozen blueberries
- 1 egg, beaten lightly
- 2 tablespoons coffee sugar crystals
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