This soft blueberry and condensed milk brioche filled with fresh fruit uses condensed milk in the dough. This brioche cake is rich in fruit, soft, delicious and covered with a delicious glaze with a bright color. It is perfect for a sweet breakfast or for an afternoon tea. The condensed milk in the dough adds a sweet aftertaste and a particular texture. To prepare it you can use different types of seasonal fruit such as peaches, strawberries or plums.
Blueberry and condensed milk brioche
Brioche with condensed milk
- 500 g of all-purpose flour
- 30 g olive oil
- 30 g soft butter
- 160 g sweetened condensed milk
- 100 ml of water
- 4 g active dry yeast
- 1 tp of sugar
- 1 pinch of salt
- 500 g of blueberries
- ¼ cup of condensed milk
- 100 g of blueberries
- powdered sugar
Instructions blueberry and condensed milk brioche
- In a glass mix 100 ml of warm but not boiling water with 4 g of active dry yeast and a teaspoon of sugar. Set aside for about 10 minutes until it puffs.
- In a large bowl place 500 g of all-purpose flour and add a pinch of salt. Now add 160 g of sweetened condensed milk and water with yeast.
- Stir and add olive oil.
- Knead the dough by hand or in the mixer with a dough hook for 10 minutes. While you are working your dough, add soft butter and knead it in. While I was working the dough I realized that the condensed milk I was using was quite runny compared to the most used brands I have used before. If by chance the dough is too thick you can add more water to make it softer and easier to work. Knead until the dough is very elastic and homogeneous.
- Create a disc or a ball and place it in a lightly greased container or bowl. Let it rest, covered, in a warm place until it doubles in volume. Be patient as this dough is rich and will take time to grow. Mine took 2 hours.
- The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
Note from the author of this recipe
- I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
Brioche cake with glaze – forming and baking
- Deflate the dough. Using your hands or a rolling pin, roll out the dough into a circular shape. Divide it into triangles (large or small) as if you were cutting a pizza. On each triangle add a handful of blueberries then roll it up as if it wase a croissant.
- Place each croissant in a round pan with the bottom lined with baking paper. Add the remaining blueberries scattered over the croissants.
- Let rise covered with a cotton cloth for another 45 minutes – 1 hour. Before baking, if you like, brush with some milk.
- Bake in a preheated static oven at 180 ° C for 30 – 35 minutes. Towards the end of baking, cover with aluminum foil if your croissants brown too quickly.
- While the cake is baking, prepare the glaze. Blend a quarter cup of condensed milk with 100 g of blueberries.
- Remove the cake from the oven and let it cool. Then dust with icing sugar and cover with prepared glaze.
If you like, add some fresh blueberries and flowers for decoration. Store at room temperature and eat within 3 days.
lot of love. B.
p.s. If you are looking for another way to use condensed milk, I recommend my Easy dulce de leche from sweetened condensed milk (foto below).