We took our no-knead brioche recipe and substituted 475 grams of corn flour for 475 grams of AP flour in the recipe. We also added an extra pound of butter to the recipe. Then we just followed our own instructions. After the brioche had risen, we laid the dough out onto a plastic wrap lined sheet pan, covered it with plastic, and then quickly chilled it down until it was firm to the touch. When the dough was firm, we cut it in half and rolled it into a large rectangle. We sprinkled the dough with dark brown sugar and then rolled it like a jelly roll. We cut the dough into twelve equal pieces. We prepared a muffin pan by putting blueberries and maple syrup in the bottom of each cup and then put the individual rolls on top. We covered the pan with plastic wrap and let the rolls proof for an hour. We uncovered the rolls and brushed them with heavy cream and put them into a preheated 375°F oven. We cooked the rolls for 25 minutes, then rotated them and cooked them for 10 more minutes. When the rolls were cooked, we removed them from the oven and let them rest in the pan for 10 minutes. Finally, we inverted the pan onto a cutting board and enjoyed eating them. We reserved the other half of the dough in the refrigerator for a savory application.
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