Brioche Swirls Recipe

Brioche swirls topped with almonds on round plate.

The perfect treat to enjoy 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!

Course Dessert, Breakfast, Snack

Cuisine Italian

Keyword brioche swirls with jam filling

Prep Time 1

Cook Time 20

Resting time 3 45

Servings brioche swirls

Calories 314kcal

Author Nadia Fazio

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
3/4 cup strawberry jam or jam of your choice
½ cup slivered almonds
1 egg yolk
1 tbsp milk
powdered sugar for serving (optional)

US Customary - Metric

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

Substitutions and Variations

-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.

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.

Nutrition