Rolled blueberry pecan brioche

These little yeasted cakes are the perfect treat when you want something that’s not too rich for a brunch or afternoon tea. You can mix up the flavours with raspberries and almonds if you like.

  • 45 mins preparation
  • 25 mins cooking
  • Makes 6
  • Print


  • 2 teaspoon dried yeast
  • 1/4 cup caster sugar
  • 2/3 cup warm milk
  • 4 egg yolks
  • 2 cup bread flour or plain flour
  • 2 teaspoon sea salt flakes
  • 80 gram butter, chopped, slightly softened
  • 200 gram fresh firm ricotta
  • 1/4 cup maple syrup
  • 2/3 cup finely chopped pecans
  • 1 cup frozen blueberries
  • 1 egg, lightly beaten
  • 2 tablespoon coffee sugar crystals


  • 1
    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.
  • 2
    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.
  • 3
    Grease a 6-hole texas (¾-cup/180ml) muffin pan.
  • 4
    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.
  • 5
    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.
  • 6
    Meanwhile, preheat oven to 180°C (160°C fanbake).
  • 7
    Brush brioche lightly with egg; sprinkle with remaining berries and the sugar crystals.
  • 8
    Bake for 25 minutes or until golden brown and cooked through. Remove from pan immediately to prevent sticking.


• Brioche is best eaten on the day of baking, but can be stored for 1 day. Before serving, reheat in the oven for 5-10 minutes or until warmed through. • You can also make these into smaller scrolls in a 12-hole (1/3-cup) muffin pan. Reduce baking time to 15 minutes.

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