Twisted Blueberry Rolls Recipe

Introduction

Twisted Blueberry Rolls are a delightful twist on classic sweet rolls, filled with luscious wild blueberry jam and topped with a glossy glaze. Soft, buttery, and bursting with fruity flavor, these rolls make a perfect treat for breakfast or dessert.

Ingredients

• 400 grams frozen wild blueberries
• 100 grams granulated sugar
• 100 grams brown sugar
• 2 tablespoons lemon juice
• 1 tablespoon + 1 teaspoon cornstarch
• 1 tablespoon water
• 313 grams all purpose flour
• ½ teaspoon fine sea salt
• ½ teaspoon ground nutmeg
• 120 grams whole milk (does not need to be room temperature)
• 7 grams instant or active yeast
• 50 grams granulated sugar
• 2 eggs (room temperature)
• 1 teaspoon vanilla extract
• 71 grams unsalted butter (room temperature, cut into cubes)
• 1 egg
• 2 tablespoons heavy cream
• 2 tablespoons blueberry jam
• 30 grams powdered sugar
• 1 tablespoon milk or heavy cream

Instructions

1. Step 1: In a pot over medium heat, combine the wild blueberries, granulated sugar, brown sugar, and lemon juice. Cover and let the blueberries defrost and the sugar melt while stirring occasionally.
2. Step 2: Separately, stir together the cornstarch and water. Once the blueberry juices have released and the mixture is boiling, add the cornstarch mixture and stir to combine. Let simmer for 20-30 minutes until thickened.
3. Step 3: This usually yields around 250 mL of jam. Set aside approximately 4 tablespoons of the jam to use later. Let cool while you make the brioche dough.
4. Step 4: In the bowl of a stand mixer fitted with the hook attachment, mix the flour, salt, and nutmeg.
5. Step 5: Heat the milk to about 110°F (43°C). If you don’t have a thermometer, microwave it for 30 seconds on high to reach this temperature range.
6. Step 6: While the milk is heating, combine the yeast and sugar in a small bowl. Set aside.
7. Step 7: While whisking constantly, slowly stream in the sugar/yeast mixture into the heated milk. If using active dry yeast, allow the mixture to sit for 15 minutes to activate. If using instant yeast, proceed to the next step immediately.
8. Step 8: Mix the eggs and vanilla extract into the milk and yeast mixture. Whisk well to combine.
9. Step 9: Pour the wet ingredients into the dry ingredients and use the dough hook to mix until the dough forms a ball around the hook.
10. Step 10: With the mixer on medium speed, add the butter cubes a few pieces at a time, allowing them to fully incorporate before adding more. After all butter is added, turn the mixer to medium-high and knead for 8-12 minutes.
11. Step 11: To check if the dough is kneaded enough, rip off a small piece and stretch it gently between your fingers. If it stretches easily without tearing and you can see light through it, it’s ready to proof. If it tears, knead for another minute or two.
12. Step 12: Transfer the dough to a lightly greased bowl, cover, and let rise until doubled in size. This can be done overnight in the fridge or about 1 hour in a warm spot.
13. Step 13: Once risen, prepare a 10-inch baking pan or skillet by lining it with parchment paper. Set aside.
14. Step 14: Turn the dough out onto a lightly floured surface and roll it into an approximately 12×18 inch rectangle.
15. Step 15: Spread the blueberry jam evenly over two-thirds of the dough lengthwise. Fold the dough into thirds starting with the bare side, then fold the filled side on top. Trim edges and slice into 8 equal pieces.
16. Step 16: To shape, hold one piece of dough with both hands and twist each end in opposite directions to create a long twisted piece. Roll this twisted dough into a spiral and place it in the pan. Some filling may leak out, which is normal.
17. Step 17: Repeat with all pieces and let rise again for 20-30 minutes until fluffy.
18. Step 18: Preheat the oven to 350°F (175°C). Whisk together the remaining egg and heavy cream to make an egg wash. Gently brush it over the rolls. Spoon about 2 tablespoons of the reserved jam evenly on top.
19. Step 19: Bake the rolls for 28-33 minutes until golden brown. Let cool while you prepare the glaze.
20. Step 20: Whisk together the leftover 2 tablespoons of jam with powdered sugar and milk. Pour the glaze over the warm rolls and enjoy!

Tips & Variations

• For a different flavor twist, try substituting wild blueberries with fresh or frozen raspberries or blackberries.
• If you prefer a less sweet roll, reduce the granulated sugar in the filling by half.
• Use instant yeast for quicker preparation without the need to wait for activation.
• Make the dough the night before and let it proof in the fridge overnight for deeper flavor development.
• Brush the rolls with melted butter immediately after baking for extra richness.

Storage

Store the Twisted Blueberry Rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cooled rolls in a sealed container or freezer bag for up to 2 months. To reheat, warm in a 350°F (175°C) oven for 5-7 minutes or microwave briefly until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries can be used. They may yield slightly less juice, so adjust cooking time if needed to achieve the right jam thickness.

What if I don’t have cornstarch?

You can substitute cornstarch with an equal amount of all-purpose flour, but the jam may not be as clear or glossy.