Blueberry Brioche Bun

Directions

1. 1

   Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.

2. 2

   Mix everything except butter till dough comes together and is strong.

3. 3

   Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane.

4. 4

   Bulk proof the dough for 2hrs at 28C

5. 5

   Punch down the dough and split into 8 equal parts

6. 6

   Roll into a smooth dough, rest for 15mins

7. 7

   Cut each dough into 6 equal parts. Round into small balls and place into 4” greased round tin.

8. 8

   Final proof at 28C for 3-3.5hr or until dough rises 1.5x

9. 9

   Sprinkle snow powder (icing sugar)

10. 10

    Pipe the blueberry jam in the middle

11. 11

    Bake at 180C for 20mins