This not-too-sweet loaf would also make amazing French toast.

　　

Ingredients

1 1/2 cups fresh blueberries

　　2 tbsp whole milk

　　1 tbsp active dry yeast

　　1 cup plus 2 tbsp all-purpose flour

　　1 cup plus 2 tbsp bread flour

　　6 1/2 tbsp sugar, divided, plus more for sprinkling

　　1 tsp kosher salt

　　3 eggs

　　1 egg yolk

　　1/2 cup plus 2 tbsp unsalted butter, very soft

　　1 batch Egg Wash

　　

Step 1

Place fresh blueberries on a plate and freeze in a single layer. (Do not use frozen blueberries, as they are too watery.)

　　

Step 2

Slightly warm milk and pour into bowl of a stand mixer fitted with dough hook attachment. Add yeast and whisk by hand to combine. Add all-purpose flour, bread flour, 2 1/2 tbsp sugar, salt, eggs, and egg yolk to bowl. Mix on low speed until dough comes together, 1-2 minutes.

　　

Step 3

Increase mixer speed to medium-low and work dough for 6 minutes. Pause every minute to push dough back down and off the hook until it pulls off the bowl sides and looks like a strong bread dough.

　　

Step 4

Reduce mixer speed to low and slowly add butter, a little at a time, over the course of 2 minutes (pausing after 1 minute to scrape down bowl and hook). When butter begins to blend in, increase mixer speed to medium-high to fully incorporate butter and bring the dough back together, 5-6 minutes longer.

　　

Step 5

Place dough on a lightly floured work surface and press into a 16" x 10" rectangle with a short side nearest you; distribute blueberries and 2 tbsp sugar along the top edge and gently roll down, toward you, into a log.

　　

Step 6

Place on a greased baking sheet, wrap in plastic, and refrigerate for at least 1 hour, or preferably overnight.

　　

Step 7

Grease a 9" x 5" loaf pan. Reshape dough by pressing it into a 12" x 6" rectangle with a short side nearest you. Sprinkle with remaining 2 tbsp sugar and tightly roll down toward you.

　　

Step 8

Place into greased loaf pan, loosely wrap in plastic, and allow to rise in a warm place until more than doubled in size, about 3 hours.

　　

Step 9

Preheat oven to 350°. Carefully brush dough with Egg Wash, making sure egg doesn't pool around the edges. Liberally sprinkle with sugar. Bake until golden, 40-45 minutes. Allow to cool for about 15 minutes in the pan. Then transfer to a cooling rack.

　　Cooks' note:

　　Brioche keeps, wrapped well at room temperature, for up to 3 days.

　　Reprinted from Huckleberry, by Zoe Nathan with Josh Loeb and Laurel Almerinda, copyright 2014. Published by Chronicle Books.