Whether you’re starting the new year or reassessing your habits, it’s reassuring to know you’re not alone. The goal is to adopt a balanced, sustainable approach to eating that you can maintain long term.
Brioche is an indulgence, and there’s nothing wrong with treating yourself occasionally when you keep balance in mind. I’ve added a touch more dairy to this recipe to give it extra richness: butter and berry yogurt lift the flavor and texture. Fresh blueberries and a hint of basil add brightness and a sweet-herb contrast to this French classic.
Introducing my Blueberry and Basil Brioche — fruity, fresh, and a delightful way to welcome the new year.
Note: I recommend making the preserve the night before.
P.S. see below for details on a special giveaway you won’t want to miss!
- Preserve
- 350g fresh blueberries
- 350g sugar (adjust to taste)
- 8g fresh basil, diced or minced
- 2 tablespoons lemon juice
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- Brioche
- 500g high-grade flour, plus extra for dusting
- 80g sugar
- 160ml berry yogurt, room temperature
- 140ml lukewarm water
- 2 large eggs, room temperature
- 50g butter, room temperature
- ½ teaspoon salt
- 3 teaspoons instant yeast (Surebake or similar)
- Milk for brushing
- Make the blueberry and basil preserve ahead of time. Place the blueberries in a large pot and lightly crush them with a potato masher.
- Heat on high until the berries release their juices, then add the sugar. Bring to a gentle boil, stirring frequently to prevent sticking.
- Boil for about 5–8 minutes, or until a small spoonful of the preserve slightly gels on a cold plate. Remove from heat and stir in the lemon juice and minced basil.
- Transfer the preserve to a clean jar or bowl and let it cool completely before using.
- Prepare the yeast: combine yeast, lukewarm water and a pinch of sugar in a small jug. Stir and wait about 5 minutes until a foamy layer forms.
- Meanwhile, sift the flour and salt into the bowl of a stand mixer. Add the yeast mixture and mix with a dough hook on low for a couple of minutes, then let the dough rest for 10 minutes.
- Resume mixing on low and add the eggs, mixing until well incorporated.
- Still on low, add the yogurt and butter. Mix for 20–30 minutes, pausing occasionally to scrape the bowl so the yogurt incorporates evenly.
- Add small amounts of remaining flour as needed until the dough comes together. The dough may be slightly sticky; dust your hands with flour if required.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover with a tea towel and let rise in a warm place for about an hour, or until doubled in size.
- After the first rise, turn the dough out onto a floured surface and knead a few times to release large air bubbles. Return to the bowl, cover, and let rise again for about an hour or until doubled.
- Preheat the oven to 190°C (374°F). Grease a roughly 30cm skillet or baking tin and set aside.
- After the second rise, give the dough a final knead to remove any remaining large pockets of air. Roll it out on a floured surface into a rectangle about 45cm by 30cm.
- Spread the cooled blueberry and basil preserve evenly over the dough, then roll the dough into a tight log. Cut into 8–10 even segments.
- Stand each segment upright in the prepared skillet or tin so the spiral faces up, keeping the cut edges tucked inwards as you arrange them.
- Bake for 20–25 minutes, until the tops begin to brown.
- Remove the brioche from the oven and quickly brush the tops with milk. Return to the oven for another 10–15 minutes, either at a reduced temperature (about 120°C) or with the oven switched off so residual heat finishes the bake.
- Allow the brioche to cool in the skillet or tin before removing. Serve and enjoy.
GIVEAWAY TIME! – CLOSED
To celebrate the new year, I offered a Prezzy card valued at $150 to one lucky reader.
To enter, readers were asked to leave a comment sharing their ultimate treat to welcome the new year.
Entries closed on Saturday 14th January and the winner was drawn at random on Sunday 15th January. The giveaway was open to New Zealand residents only.
WINNER ANNOUNCED
Thank you to everyone who entered and shared their New Year’s treats. There were so many lovely ideas, from treats to moments of relaxation.
Congratulations to – Emma Jackson
Emma, please email your postal details so the Prezzy Card can be sent to you.
Thanks to Fonterra for making this post possible.