In a bowl, dissolve the dry yeast and 2.80 oz. of sugar in lukewarm milk (98°F). Cover the bowl with cling film and let it sit for 15 minutes. In a separate bowl, mix the flour with cold butter and salt until it resembles crumbs, using a knife or a flat mixer attachment. Incorporate the egg yolks and yeast mixture into the flour.
Work the dough with your hands, kneading it for 15 minutes. Then transfer the dough to an oiled bowl. Cover again with cling film and let it rest for 1.5 hours. For the filling, place 3.50 oz. of sugar, blueberries, vanilla extract, and vinegar in a saucepan, put it on the stove, and cook until thickened. Then let it cool completely.
Coat a baking dish with butter to prevent sticking. On a floured surface, flatten the dough into a rectangle approximately 0.40 inches thick. Evenly spread the blueberry filling over the dough. Roll the dough into a log shape and place it in the refrigerator to chill for 15 minutes.
Once 15 minutes have passed, take the dough out of the refrigerator, cut it in half lengthwise, and weave it into a cross shape. Transfer to a baking dish, cover with cling film, and let it rest for 40 minutes. Preheat your oven to 356°F. Bake for approximately 45 minutes. Cover the brioche with foil if the top starts to brown too much. Sprinkle with blueberries and flaked almonds before serving.
Use warm milk to dissolve the sugar and yeast. Too hot or too cold milk can affect the yeast's activation, leading to inconsistent results.
Let the dough rest and rise in a warm, draft-free place, for example in a lightly warm oven. This will allow the yeast to ferment and the dough to grow appropriately.
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