1 1/2 cups (375ml) honey
2 cups (500ml) milk
1/3 cup (80ml) extra virgin olive oil
Mascarpone and mint leaves, to serve
70ml milk, warmed
1/3 cup (75g) caster sugar
4 1/2 tsp (17g) dried instant yeast
5 cups (750g) plain flour
450g unsalted butter, chopped, softened
2 x 125g punnets blueberries, plus extra to serve
For brioche, whisk milk, sugar and yeast in a bowl. Set aside for 5 minutes or until frothy.
Combine flour and 1 tbs salt in the bowl of an electric mixer fitted with a paddle attachment. With mixer on medium speed, gradually add yeast mixture to flour until well combined. Add eggs, 1 at a time, beating well after each addition. Beat on medium speed for 15 minutes or until smooth and elastic (dough will be quite wet). Turn dough out onto a lightly floured work surface. Stretch dough out into a rectangular shape and scatter over blueberries. Grease a deep 24cm bundt pan and add dough. Loosley cover pan with plastic wrap and chill for 24 hours to rest.
When ready to bake, preheat oven to 160°C. Bake brioche for 1 hour or until a skewer inserted comes out clean. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
For caramelized honey, melt honey in a small saucepan over medium heat, stirring constantly with a wooden spoon, for 3 -5 minutes until honey starts to bubble and darken slightly. Remove from heat and pour into a heatproof serving jugs.