You won't believe how easy it is to whip up a batch of these brioche swirls lightly filled with jam and topped with almonds! The perfect treat for breakfast or your afternoon coffee or tea break. Fill my easy to make brioche dough with jam of your choice and top with slivered almonds for a little crunch!
A basic brioche dough recipe can be so versatile. I transformed my brioche sugar twists recipe into the tasty, not too sweet swirl buns lightly filled with jam. A great accompaniment for your afternoon coffee or tea or even for breakfast!
This is another one of those recipes that you can adapt according to what you have on hand. Here are some suggestions!
- I chose strawberry jam for my brioche swirls but you can use any flavored jam of your choice.
- Swap out the jam and fill with chocolate hazelnut spread instead.
- Top with nuts of your choice or omit completely for a nut-free option.
Ingredient list
- All-purpose flour
- Active dry yeast
- Salt
- Milk
- Zest of 1 lemon
- Vanilla Extract
- Strawberry jam: or jam of your choice
- Slivered almonds
- Egg
- Granulated sugar
- Unsalted butter
- Not shown: powdered sugar for dusting (optional)
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
Prepare the dough
- Heat milk in a small sauce pan until lukewarm. Pour into a bowl and stir in the yeast. Let sit until foamy, about 10 minutes.
- Meanwhile, in the bowl of your stand mixer fitted with the paddle attachment, combine the flour; sugar and salt.
- Add the cubed butter, lemon zest and process until it is evenly dispersed in the flour.
- Switch the paddle attachment for the dough hook. Pour in the yeast mixture and process until a shaggy dough begins to take shape.
- Lightly beat the egg and vanilla and add to the dough. Knead for 7-8 minutes until the dough is smooth and elastic. It will be slightly tacky to the touch.
- Shape into a ball and place in a bowl. Cover with plastic wrap and let rise for 3 hours.
Shape the brioche swirls
- Line a baking sheet with parchment paper.
- Transfer the dough onto a lightly floured work surface. Use a rolling pin to roll into a rectangle about 36 x 12 inches.
- Cut the dough into 12 -3 x 12 inch strips.
- Use a spoon to spread approximately one tablespoon of jam along the center of each strip of dough.
- Wrap the dough around the jam filling to form a cylinder. Roll the strip of dough around itself, just like a snail. Place on the prepared baking sheet.
- Cover and let rest for 45 minutes.
- Preheat oven to 350 degrees F.
- Before baking, brush eat swirl with an egg yolk beaten with 1 tbsp. milk. Sprinkle the slivered almonds evenly over the swirls.
- Bake for 20 minutes or until golden brown on top and underneath.
- Transfer to a wire rack to cool. If desired, dust with powdered sugar before serving.
Recipe Notes
-Fill with jam of your choice.
-Instead of jam, try this recipe with chocolate hazelnut spread.
-Top with nuts of your choice such as chopped pistachios, hazelnuts or walnuts. Or omit them completely for a nut free option.
Refrigerate the dough overnight. Let the dough come to room temperature before shaping, from 2-3 hours ahead.
Yes it can! Place dry ingredients in a bowl; use your fingers or a pastry cutter to cut in the butter; stir in the yeast mixture, then the beaten egg and vanilla with a wooden spoon. Transfer the dough onto a lightly floured surface and knead for about 15 minutes until smooth and elastic.
These swirl rolls are lightly filled with jam. Resist the temptation to overfill them as the jam will ooze out when you try to roll the dough.
Brioche swirls are best eaten the day they are baked for the best texture. However, you may keep them stored in a well sealed container at room temperature for up to 2 days.
Wrap well and freeze for up to 1 month. Defrost at room temperature and dust with powdered sugar (optional) before serving.
Did you try out this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
*****
Check out more brioche dough recipes!
- Baked Brioche Sugar Twists
- Brioche Cinnamon Rolls with Apples
- Sicilian Brioche
- Cartocci Siciliani with Ricotta Filling
- Brioche Cinnamon Rolls
- Sweet Pistachio Cream Brioche Rolls
- Baked Sicilian Iris with Ricotta
- Italian Sugar Doughnuts
- Bomboloni - Pistachio Custard Filled Doughnuts
- Italian Braided Easter Bread with Eggs
Ingredients
- 1 cup milk
- 8 grams active dry yeast 1 packet
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tsp. salt
- ¼ cup unsalted butter
- 1 lemon zest of 1 lemon
- 1 large egg
- 1 tsp. vanilla extract
- ¾ cup strawberry jam or jam of your choice
- ½ cup slivered almonds
- 1 egg yolk
- 1 tablespoon milk
- powdered sugar for serving (optional)
Instructions
Prepare the dough
- Heat milk in a small sauce pan until lukewarm. Pour into a bowl and stir in the yeast. Let sit until foamy, about 10 minutes.
- Meanwhile, in the bowl of your stand mixer fitted with the paddle attachment, combine the flour; sugar and salt.
- Add the cubed butter, lemon zest and process until it is evenly dispersed in the flour.
- Switch the paddle attachment for the dough hook. Pour in the yeast mixture and process until a shaggy dough begins to take shape.
- Lightly beat the egg and vanilla and add to the dough.
- Knead for 7-8 minutes until the dough is smooth and elastic. It will be slightly tacky to the touch.
- Shape into a ball and place in a bowl. Cover with plastic wrap and let rise for 3 hours
To shape
- Line a baking sheet with parchment paper.
- Transfer the dough onto a lightly floured work surface. Use a rolling pin to roll into a rectangle about 36 x 12 inches.
- Cut the dough into 12 -3 x 12 inch strips. Use a spoon to spread approximately one tablespoon of jam along the center of each strip of dough.
- Wrap the dough around the jam filling to form a cylinder. Roll the strip of dough around itself, just like a snail. Place on the prepared baking sheet. Let rest for 45 minutes.
- Preheat oven to 350 degrees F.
- Before baking, brush eat swirl with an egg yolk beaten with 1 tbsp. milk. Sprinkle the slivered almonds evenly over the swirls.
- Bake for 20 minutes or until golden brown on top and underneath. Transfer to a wire rack to cool.
- If desired, dust with powdered sugar before serving.
Notes
-Instead of jam, try this recipe with chocolate hazelnut spread.
-Top with nuts of your choice such as chopped pistachios, hazelnuts or walnuts. Or omit them completely for a nut free option. Tips These swirl rolls are lightly filled with jam. Resist the temptation to overfill them as the jam will ooze out when you try to roll the dough. Can the dough be prepared in advance? Refrigerate the dough overnight. Let the dough come to room temperature before shaping, from 2-3 hours ahead. Can the dough be prepared without a stand mixer? Yes it can! Place dry ingredients in a bowl; use your fingers or a pastry cutter to cut in the butter; stir in the yeast mixture, then the beaten egg and vanilla with a wooden spoon. Transfer the dough onto a lightly floured surface and knead for about 15 minutes until smooth and elastic. Storage Brioche swirls are best eaten the day they are baked for the best texture. However, you may keep them stored in a well sealed container at room temperature for up to 2 days. To freeze Wrap well and freeze for up to 1 month. Defrost at room temperature and dust with powdered sugar (optional) before serving.
Nadia Fazio
I love how versatile this brioche dough is. These were so tasty and pretty as well! Change it up with the flavor of jam that you prefer.