Blueberry and Basil Brioche
Prep time
Cook time
Total time
Serves: 8-10 Segments
  • Preserve
  • 350g Fresh Blueberries
  • 350g Sugar (Use your preference)
  • 8g Fresh Basil (Diced or Minced)
  • 2 T Lemon Juice
  • Brioche
  • 500g High Grade Flour + Extra for making dough
  • 80g Sugar
  • 160ml Berry Yogurt - Room Temp
  • 140ml Lukewarm water
  • 2 Large Eggs - Room Temp
  • 50g Butter - Room Temp
  • ½ Teaspoon Salt
  • 3 Teaspoon Surebake Yeast
  • Milk - For Brushing
  1. Start by making the Blueberry and Basil Preserve in advance by placing fresh blueberries in a large pot and mash slightly with a potato masher.
  2. On a high heat wait for the juices to appear before adding the sugar. Bring to the boil stirring regularly.
  3. Boil for approximately 5-8 minutes or until a small amount of preserve solidifies slightly on a cold plate. Remove from the heat and stir through lemon juice and basil.
  4. Pour preserve into a clean jar or bowl and allow to cool before using.
  5. For the brioche we need to start with the yeast mixture. Add yeast, lukewarm water and sugar to a small jug and mix frequently until a foam forms on top, roughly 5 minutes.
  6. While the yeast is doing its thing, sift the flour and salt into the bowl of a freestanding mixer. Pour in the yeast mixture and using a dough hook, mix on a low speed for a couple of minutes then allow to rest for 10 minutes.
  7. Back on a low speed, add the eggs and mix them through until well incorporated.
  8. Still on a low speed, add the yogurt and butter and mix for 20-30 minutes. Stop the mixer occasionally to scrape yogurt from the sides with a spatula then continue.
  9. Finally add small amounts of flour bit by bit until dough comes together and can be handled. Dough may still be a little sticky, perhaps dust your hands with some flour first.
  10. Mould dough into a ball and place inside a lightly greased bowl. Cover with a tea towel and leave to rise in a warm place for roughly an hour or until it doubles in size (I like to leave it in a hot water cupboard if you have one).
  11. After an hour, remove from board and knead several times on a floured surface to remove the air bubbles. Return dough to the bowl, cover with tea towel and allow to rise again for another hour or until it doubles in size.
  12. Flick oven to 190 degrees. This is where we want the oven to be nice and prewarmed. Also grease a roughly 30cm skillet or baking tin and set aside
  13. After another hour, remove dough and give one last knead to remove any big air bubbles. Flooring your work surface, roll dough out into a rectangle shape, roughly 45cm by 30cm.
  14. Using the blueberry and basil preserve, cover the surface of the dough before rolling it up into a log. Cut into even segments (8-10) and stand then up sideways in your skillet or baking tin (so spiral faces upwards). When arranging segments, make sure the opening folds face inwards.
  15. Bake for 20-25 minutes until tops have started to brown.
  16. Remove brioche from oven and quickly brush with milk before returning to the oven for another 10-15 minutes. You can either turn the oven down to 120 degrees or simply turn the oven off and allow the residual heat to continue baking.
  17. Take brioche from the oven and allow to cool, either in skillet or baking tin. Remove and enjoy!
Recipe by Baker Gatherer at