Rolled blueberry pecan brioche

Whisk yeast, 1 Tbsp of the caster sugar and the milk in a small bowl until yeast dissolves. Cover; stand in a warm place for 10 minutes or until mixture is frothy. Stir in egg yolks.

Place flour, salt, remaining caster sugar and the yeast mixture in large bowl of an electric mixer fitted with a dough hook. Mix on low speed until just combined. Increase speed to medium; knead for 5 minutes or until dough is smooth and elastic. With motor operating, gradually add chopped butter, a piece at a time, making sure butter is incorporated before adding another piece. Dough will be sticky; don't be tempted to add more flour. Transfer dough to an oiled large bowl; cover tightly with three layers of plastic wrap. Refrigerate for at least 4 hours or overnight.

Grease a 6-hole texas (¾-cup/180ml) muffin pan.

Roll dough on a floured sheet of baking paper into a 25cm x 40cm rectangle, 1cm thick. Turn paper with dough so that a long side of the dough is in front of you.

Combine ricotta and maple syrup in a bowl. Spread mixture evenly over dough, right to the edges. Sprinkle with chopped pecans and three-quarters of the blueberries. Roll up from a long side; cut into 6 x 6cm pieces. Place pieces, cut-side up, in pan holes. Cover with a clean tea towel; stand in a warm place for 40 minutes or until risen slightly.

Meanwhile, preheat oven to 180°C (160°C fanbake).

Brush brioche lightly with egg; sprinkle with remaining berries and the sugar crystals.

Bake for 25 minutes or until golden brown and cooked through. Remove from pan immediately to prevent sticking.