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Swirl brioches
30 m active | 3 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 364
  • Fat about 20g
  • Carbohydrates about 38g
  • Protein about 8g
This is needed
This is needed for 12 piece
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
Tools
  • 12-hole muffin tin (each hole approx. 7 cm in diameter), greased
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And that's how it's done
And that's how it's done
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.