Blueberry Brioche

• teaspoons yeast (1 pack)2 1⁄4 teaspoons
• tablespoons sugar↗2 tablespoons
• cup warm water1⁄4 cup
• cups light brown sugar (divided)↗1 1⁄2 cups
• cup warm milk1 cup
• tablespoons butter, softened↗10 tablespoons
• tablespoons golden syrup (or corn syrup)↗3 tablespoons
• eggs↗2
• egg yolks (or another egg)↗2
• cups flour↗6 cups
• teaspoon salt↗1 teaspoon
• tablespoons vegetable oil↗2 tablespoons
• cups blueberries (fresh or frozen)↗1 1⁄2 cups
• powdered sugar (for dusting)↗

Step-by-step instructions

1. 1

   In a large bowl, dissolve yeast and plain sugar in warm water. After 10 minutes, add 3/4 cup of the brown sugar, the milk, butter, syrup, and eggs/yolks. Stir well, add flour and salt.

2. 2

   Form a rough ball and knead until smooth. Grease a bowl with oil, add the dough and let rise 1 hour.

3. 3

   Place dough on a floured surface and knead briefly. Roll out into a 10x16 rectangle, sprinkle with blueberries and remaining brown sugar. Roll tightly. Cut into 12 even slices, and squeeze into muffin pans (use two 6 hole pans so that they have room to expand.).

4. 4

   Set aside to rise 15 minutes while your oven preheats to 350. Bake 35 minutes, till golden. Cool, dust with powdered sugar.