Brioche dough

Cup of Yum
1. Mix the active dry yeast with 1 tablespoon of sugar and 1 tablespoon of flour.
2. Warm the milk in the microwave. Add the lukewarm milk to the yeast. Set aside for 10 to 15 minutes until small bubbles start to form.
3. In the bowl of the stand-mixer with the dough hook attached, add the flour, the whole egg, one egg yolk, the soft butter and the sugar.
4. Add the yeast mixture and knead for 10 minutes until a homogeneous ball of dough detaches from the walls of the bowl.
5. Finally add the lemon zest. Cover with a cloth and let the dough rise for about 1 hour. The dough must double in volume.

Filling

1. Rinse the blueberries. Add sugar, honey and 1 tablespoon of flour. Mix with a spatula. Set aside.

Crumble

1. Mix the flour, sugar, and butter with the fingertips in a bowl until obtaining a sandy dough. Set aside.

Assembly

1. Preheat the oven to 400F/200C.
2. Punch down the brioche dough. Dust the work surface with a little flour. Using a rolling pin, roll out the brioche dough to a circle of about 11-12 inches (30cm) diameter.
3. Place a circle of parchment paper at the bottom of a 10-inch (25cm) pan.
4. Place the brioche dough on the parchment paper.
5. Add the blueberry mixture and sprinkle generously with the crumble mixture.
6. Fold the edges of dough and brush the border with the egg yolk.
7. Lower the oven temperature to 350F/180C, and bake for 35 minutes or until the crumble is golden brown.
8. Wait until the brioche has cooled before serving.