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Heavenly Brioche Swirl Bread

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Serves 12 servings | Prep Time 1 hour 30 minutes | Cook Time 25 to 30 minutes

Why I Love This Recipe

Did you know that brioche dough was originally created by a French baker in the 16th century as a tribute to the French royalty? The rich, buttery dough was considered a luxurious treat and was often served at royal events and celebrations.

Ingredients You'll Need

1 cup (240 ml) warm milk (110°F/45°C)
2 1/4 teaspoons (7 g) active dry yeast
1/4 cup (50 g) granulated sugar
4 cups (500 g) all-purpose flour, plus more for dusting
1 teaspoon salt
5 large eggs, divided
3/4 cup (170 g) unsalted butter, softened and divided
1 egg, beaten with 1 tablespoon water for egg wash


In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the sugar. Stir gently and let stand for 5 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, combine the remaining sugar, flour, salt, and 4 of the eggs. Add the yeast mixture and knead on low speed for 2 minutes.

With the mixer running, add 1/2 cup (115 g) of the softened butter, one tablespoon at a time, until fully incorporated and the dough is smooth and elastic, about 8 minutes.

Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 hour.

Punch down the dough to release air bubbles. On a lightly floured surface, roll the dough into a 12x18-inch rectangle.

Spread the remaining 1/4 cup (55 g) of softened butter evenly over the dough. Starting from the long side, tightly roll up the dough into a log, pinching the seam to seal.

Using a sharp knife, cut the log in half lengthwise, leaving about 1 inch uncut at one end. Twist the two halves together, keeping the cut sides facing up. Pinch the ends together and transfer the twisted loaf to a parchment-lined baking sheet.

Cover the loaf with a clean towel and let rise for 30 minutes.

Preheat the oven to 375°F (190°C).

Brush the loaf with the egg wash. Bake for 25 to 30 minutes, or until golden brown and an instant-read thermometer inserted into the center reads 190°F (88°C).

Let cool on a wire rack for at least 30 minutes before slicing and serving. Store leftovers in an airtight container at room temperature for up to 3 days.

Pairs Well With

A steaming cup of rich, velvety hot chocolate for a delightful and indulgent breakfast or brunch treat.

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