I must warn you that this pastry is dangerous. Why you ask? Because it is so absolutely delicious that you may want to eat the entire thing. In one sitting. With no witnesses, just you, the pastry, and a pot of coffee.
I will give ingredients for one brioche ring, double if you wish to use both halves of your dough.
- 1/2 of your Brioche Dough
- 1 cup Lemon Curd
- 1 1/2 cups fresh Blueberries
- 1 Egg, plus 1 tablespoon Water
- Sparkling Sugar (optional)
On a floured work surface, roll out your dough to approximately 20″x10″, with the long side facing you. Spread on your cup of lemon curd, I recommend leaving a little bit of room around the edges curd free because when we roll this things will want to squish.
Distribute your blueberries. You may be thinking to yourself, “can I use frozen blueberries?” Probably. Will it taste as good as fresh? Probably not.
Begin rolling your dough up like a jelly roll. It doesn’t need to be rolled super tight, but you don’t want it to be floppy.
Pinch your dough to make a seam.
At this time you will want to move your dough to a parchment or silicone mat lined baking sheet to make the ring. Just bring both ends together and pinch it as best you can to make one solid piece. It wont be perfect, and in the beginning it definitely wont be pretty. However, once it’s baked nobody will notice.
Now what you will need to do is stretch your ring out. Using both hands, just gently tug and pull until it becomes a bit wider and thinner.
Cover loosely with plastic wrap and let it rise in a warm, draft free area for between 2 to 2 1/2 hours until it becomes puffy.
Time to mix your egg and water to make an egg wash and coat, making sure to not miss the inside of the ring. Any place that you miss with the egg wash will be dull and sad looking.
Sprinkle with sparking sugar, or sometimes called finishing sugar, or if you want just plain old sugar. But if you have sparkling sugar, it wont dissolve and leaves a little crunch. Yum.
Preheat your oven to 375 degrees.
Using kitchen scissors or a sharp chef’s knife, cut about half way through the dough. You do not want to go all the way through your pastry, so use care.
Bake between 25 to 30 minutes, or until the top is a rich brown.
I’ll let you in on a secret – I baked two of these. I cut each one differently, and I was happier with the ring I made more cuts on:
This one also took about 3 minutes less to bake.
Let cool on the pan for about 10 minutes and then move to a wire rack. Let cool completely and then enjoy!
Can be stored at room temperature for 2 days.