Adpated from Holiday and Celebration Bread in Five Minutes a Day
This recipe makes two medium sized swirls or one very large danish. This danish is truly a showstopper. Perfect for Christmas morning or to really wow your coworkers! This looks complicated, as if it was made at a fancy European bakery, but once you see how to make it, it’s really not that hard. You can obviously swap out the filling for another jam you would prefer or cinnamon sugar. You can also alter the size for your needs. I made mine fairly large in anticipation of a big crowd.
Tips and Suggestions:
I suggest that you make the dough the day before you plan on baking. This recipe does not have much hands-on time, but there are quite a few steps of letting the dough rest that takes some time, so make sure to plan ahead.
The brioche dough is wet and sticky. It definitely needs to be thoroughly chilled before working with it.
After chilling, divide dough in half, and then again in thirds so that you have six balls of dough. Roll out each dough into 9 inch circles. Place flattened dough on parchment paper. Spread 1/2 cup of raspberry preserves on first circle. Place second circle on top. Spread another 1/2 cup of raspberry preserves on top. Place third circle on top.
Place a glass or biscuit cutter on top in the center. Using a sharp knife, make 16 slices around the circle.
Twist two ends away from each other and pinch the ends together.
Complete the twists around the rest of the circle.
Let rise for 90 minutes at room temperature. Brush with egg wash and sprinkle with sparkling sugar. Bake at 375 for 25 -30 minutes until golden brown.
Allow to cool and sprinkle with powdered sugar.
Raspberry Brioche SwirlCourse: BreakfastDifficulty: Medium
This recipe makes two medium sized swirls or one very large swirl
- For Brioche Dough:
1 cup Lukewarm Water
2 tsp Yeast
2 tsp Salt
4 Large Eggs, lightly beaten
1/3 cup Honey
1 cup Butter (2 sticks), melted
4 2/3 cups All Purpose Flour
- To Assemble Raspberry Swirl
2 cups Raspberry Jam or Preserves
Egg Wash (2 egg yolks and 2 TBSP water)
2 TBSP Sparkling Sugar
4 TBSP Powdered Sugar
- Mix water, yeast, salt, eggs, honey, and melted butter in the bowl of a mixer with a paddle attachment. Mix in flour until fully incorporated. You may continue to mix for 1-2 additional minutes, but kneading dough is not necessary.
- Cover bowl loosely with plastic wrap or a dish towel and allow to rest at room temperature for two hours. Then, refrigerate tightly covered for at least three hours and up to 5 days.
- Divide dough in half, and then again in thirds. Roll out one dough ball into a 9 inch circle. Place on parchment paper.
- Top with 1/2 cup of raspberry preserves. Roll out another dough ball into a 9 inch circle and place on top of preserves. Top with another 1/2 cup of raspberry preserves. Roll out another dough ball into a 9 inch circle and place on top.
- Place a biscuit cutter or glass in the center of dough. Cut 16 slices around the cup. Twist two sections away from each other and then pinch the two sections together at the end. Continue around the circle until you have eight twisted sections.
- Cover loosely with plastic wrap and allow to rest at room temperature for 90 minutes. Place on a cookie sheet.
- Preheat oven to 375. Brush the exposed dough with egg wash and decorate with sparkling sugar.
- Bake for 25-30 minutes until golden brown.
- Allow to cool and sprinkle with powdered sugar.
- Feel free to customize with your fillings of choice. You may also drizzle with icing instead of sprinkling with powdered sugar.