Swirl brioches

Total time: 3hr 35m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 364 Kcal, 8g Protein, 38g Carbohydrates, 20g Fat


  • Dough
  • 2.5 dl cream
  • 0.25 cube yeast (approx. 10 g), crumbled
  • 500 g white flour
  • 40 g sugar
  • 1.5 tsp salt
  • 3 eggs, beaten
  • 50 g butter, cut into small pieces, cold
  • Filling
  • 100 g dark chocolate, in
  • 50 g butter
  • To shape
  • 1 eggs, beaten
  • Utensils
  • 12-hole muffin tin (each hole approx. 7 cm in diameter), greased

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  • Dough

    Heat up the cream, dissolve the yeast in it. Mix the flour, sugar and salt in a bowl. Add the cream and eggs, mix, use a food processor with dough hook to knead the mixture into a soft, smooth dough. Add the butter and continue to knead for approx. 5 mins. Cover and leave to rise at room temperature for approx. 2½ hrs. until doubled in size.
  • Filling

    Melt the chocolate and butter in a pan on a low heat.
  • To shape

    Sprinkle a little flour on the work surface and roll out the dough to a rectangle of approx. 40 x 50 cm. Spread the filling over the top, leaving a border of approx. 1 cm. Roll the dough up from the long edge, without exerting pressure, cut it into approx. 12 pieces using a bread knife. Place the pieces of dough in the prepared holes. Cover and leave to rise for a further 15 mins. Glaze the brioches with egg.
  • Bake

    for approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly and serve warm.

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