Swirl brioches

Swirl brioches

Total: 3 hr 35 Min. | Active: 30 Min.
Nutritional value / piece: 364 kcal
, Fat: 20 g
, Carbohydrate: 38 g
, Protein: 8 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500g white flour
1 ½tsp salt
40g sugar
¼cube yeast (approx. 10 g), crumbled
2 ½dl cream
3 eggs, beaten
50g butter, cut into small pieces, cold


100g dark chocolate, in
50g butter

To shape

1 egg, beaten
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12-hole muffin tin (each hole approx. 7 cm in diameter), greased

How it's done


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.


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.


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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