Marbled Blueberry Cheesecake Brioche Loaf

Name: Marbled Blueberry Cheesecake Brioche Loaf
Prep time: 40 min
Cook time: 45 min
Yield: 10

brioche cheesecake blueberry marbled yeast-bread sweet-bread breakfast dessert impressive

Baking

An indulgent brioche loaf swirled with creamy cheesecake filling and fresh blueberries - this show-stopping bread combines the best of French pastry with American cheesecake flavors.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 40 Cook: 45

Ingredients

400g3 1/4 cups bread flour
50g1/4 cup granulated sugar
7g2 1/4 tsp instant yeast
1 tsp1 tsp salt
3 large3 large eggs, room temperature
120ml1/2 cup whole milk, warm
100g7 tbsp unsalted butter, softened
200g8oz cream cheese, softened
60g1/2 cup powdered sugar
1 tsp1 tsp vanilla extract
1 large1 large egg yolk
150g1 cup fresh blueberries
1 tsp1 tsp lemon zest
1 large1 large egg beaten with 1 tbsp milk for wash

Instructions

In the bowl of a stand mixer, combine 400g3 1/4 cups bread flour, 50g1/4 cup granulated sugar, 7g2 1/4 tsp instant yeast, and 1 tsp1 tsp salt. Using the dough hook, mix on low speed while adding 3 large3 large eggs and 120ml1/2 cup whole milk. Mix until a shaggy dough forms.
Increase speed to medium and knead for 8-10 minutes until the dough is smooth and elastic. Gradually add 100g7 tbsp unsalted butter, one piece at a time, until fully incorporated. The dough should be soft and slightly sticky.
Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours until doubled in size.
Meanwhile, make the cheesecake filling by beating 200g8oz cream cheese, 60g1/2 cup powdered sugar, 1 tsp1 tsp vanilla extract, and 1 large1 large egg yolk until smooth and creamy. Gently fold in 150g1 cup fresh blueberries and 1 tsp1 tsp lemon zest. Set aside.
Once risen, punch down the dough and roll out on a floured surface into a 12x16 inch rectangle. Spread the cheesecake filling evenly over the dough, leaving a 1-inch border.
Starting from the long side, tightly roll up the dough into a log. Pinch the seam to seal. Using a sharp knife, cut the log in half lengthwise, exposing the filling.
Twist the two halves together, keeping the cut sides facing up to show the marbled pattern. Place in a greased 9x5 inch loaf pan.
Cover and let rise for 45-60 minutes until puffy. Preheat oven to 180°C (350°F).
Brush the top with 1 large1 large egg beaten with 1 tbsp milk for wash and bake for 40-45 minutes until golden brown and internal temperature reaches 85°C (185°F). Cover with foil if browning too quickly.
Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Ingredients

id: bread_flour metric: 400g imperial: 3 1/4 cups name: bread flour
id: sugar metric: 50g imperial: 1/4 cup name: granulated sugar
id: instant_yeast metric: 7g imperial: 2 1/4 tsp name: instant yeast
id: salt metric: 1 tsp imperial: 1 tsp name: salt
id: eggs metric: 3 large imperial: 3 large name: eggs, room temperature
id: milk metric: 120ml imperial: 1/2 cup name: whole milk, warm
id: butter metric: 100g imperial: 7 tbsp name: unsalted butter, softened
id: cream_cheese metric: 200g imperial: 8oz name: cream cheese, softened
id: powdered_sugar metric: 60g imperial: 1/2 cup name: powdered sugar
id: vanilla_extract metric: 1 tsp imperial: 1 tsp name: vanilla extract
id: egg_yolk metric: 1 large imperial: 1 large name: egg yolk
id: fresh_blueberries metric: 150g imperial: 1 cup name: fresh blueberries
id: lemon_zest metric: 1 tsp imperial: 1 tsp name: lemon zest
id: egg_wash metric: 1 large imperial: 1 large name: egg beaten with 1 tbsp milk for wash

Instructions

In the bowl of a stand mixer, combine {bread_flour}, {sugar}, {instant_yeast}, and {salt}. Using the dough hook, mix on low speed while adding {eggs} and {milk}. Mix until a shaggy dough forms.
Increase speed to medium and knead for 8-10 minutes until the dough is smooth and elastic. Gradually add {butter}, one piece at a time, until fully incorporated. The dough should be soft and slightly sticky.
Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours until doubled in size.
Meanwhile, make the cheesecake filling by beating {cream_cheese}, {powdered_sugar}, {vanilla_extract}, and {egg_yolk} until smooth and creamy. Gently fold in {fresh_blueberries} and {lemon_zest}. Set aside.
Once risen, punch down the dough and roll out on a floured surface into a 12x16 inch rectangle. Spread the cheesecake filling evenly over the dough, leaving a 1-inch border.
Starting from the long side, tightly roll up the dough into a log. Pinch the seam to seal. Using a sharp knife, cut the log in half lengthwise, exposing the filling.
Twist the two halves together, keeping the cut sides facing up to show the marbled pattern. Place in a greased 9x5 inch loaf pan.
Cover and let rise for 45-60 minutes until puffy. Preheat oven to 180°C (350°F).
Brush the top with {egg_wash} and bake for 40-45 minutes until golden brown and internal temperature reaches 85°C (185°F). Cover with foil if browning too quickly.
Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Tips

Dough Consistency: The brioche dough should be soft and slightly sticky. If too wet, add flour 1 tablespoon at a time. If too dry, add milk 1 teaspoon at a time.

Room Temperature Ingredients: Ensure eggs, milk, and cream cheese are at room temperature for the best texture and easier mixing.

Shaping Technique: Don't worry if the twisting looks messy - the rustic, marbled appearance is part of the charm of this bread.

Blueberry Prep: Toss blueberries in a little flour before folding into the filling to prevent them from sinking.

Storage: Wrap tightly and store at room temperature for 2 days, or refrigerate for up to 1 week. Excellent toasted with butter.

Make-Ahead: The dough can be made the night before and refrigerated after the first rise. Bring to room temperature before shaping.