Brioche with Spiral – recipesshubb

Brioche with Spiral (Swirl) – Thermomix Recipe

There’s nothing quite like a fresh, soft, buttery brioche for breakfast, brunch, or a sweet treat with coffee. This spiral brioche, also called a swirl or “tresse” brioche, is visually stunning and impressively delicious. Using the Thermomix makes the dough soft, elastic, and easy to handle, giving you bakery-quality results at home. Whether you fill it with chocolate, jam, or cinnamon sugar, this spiral brioche is sure to impress.

Ingredients (1 large brioche, 8–10 servings)

For the Brioche Dough:

500 g all-purpose flour
70 g sugar
10 g salt
20 g fresh yeast or 7 g active dry yeast
5 eggs
150 g unsalted butter, softened and cut into pieces
50 ml milk, lukewarm

Optional Fillings:

Chocolate spread or Nutella
Cinnamon sugar mixture
Fruit preserves

For the Egg Wash:

1 egg, beaten
1 tbsp milk

Equipment

Thermomix
Mixing spatula
Rolling pin
Baking tray
Parchment paper
Pastry brush

Instructions

Step 1: Prepare the Yeast Mixture

If using fresh yeast, crumble it into the lukewarm milk with 1 teaspoon sugar. Let sit for 5–10 minutes until frothy.
For active dry yeast, combine it with lukewarm milk and 1 tsp sugar. Let sit until foamy.

Step 2: Make the Brioche Dough in Thermomix

Place flour, sugar, salt, and eggs in the Thermomix bowl. Mix for 15 seconds on speed 4 to combine.
Add the yeast mixture and knead for 3 minutes on dough mode (or speed 2).
Add the softened butter in small pieces, kneading for another 5–6 minutes until the dough is smooth, elastic, and slightly sticky.
Scrape the sides with a spatula and ensure all butter is incorporated.

Tip: Don’t rush the kneading process. Proper gluten development is key to a soft, fluffy brioche.

Step 3: First Proof

Transfer the dough to a lightly greased bowl.
Cover with a clean kitchen towel or cling film.
Let it rise for 1–2 hours in a warm place until doubled in size.

Step 4: Shape the Spiral Brioche

Gently punch down the dough to release air.
Roll it out into a rectangle, roughly 30×40 cm.
Spread your filling of choice (chocolate, jam, or cinnamon sugar) evenly over the dough.
Roll the dough tightly from the long side into a log.
Slice the log in half lengthwise using a sharp knife.
Twist the two halves together, keeping the cut sides facing upward so the filling is visible.
Shape into a spiral or coil and place it on a parchment-lined baking tray.

Tip: Be gentle when twisting to preserve the layers and filling.

Step 5: Second Proof

Cover the shaped brioche with a kitchen towel.
Let it rest for 30–45 minutes until slightly puffed.

Step 6: Egg Wash

Beat 1 egg with 1 tablespoon of milk.
Brush the mixture lightly over the brioche for a golden, shiny finish.

Step 7: Bake the Spiral Brioche

Preheat the oven to 180°C (350°F).
Bake the brioche for 25–30 minutes, or until golden brown and hollow-sounding when tapped.
If the top browns too quickly, cover loosely with aluminum foil for the last 10 minutes.

Step 8: Cool and Serve

Let the brioche cool on a wire rack for at least 15 minutes.
Slice and enjoy it slightly warm, plain, or with butter, jam, or chocolate spread.

Tips for Perfect Spiral Brioche

Room temperature butter and eggs help the dough come together smoothly.
Don’t overfill – too much filling can leak during baking.
Warm, humid proofing produces the softest brioche. Try placing it near a warm oven or covering with a damp towel.
For a glossy finish, brush a second egg wash 5 minutes before the end of baking.
Leftovers can be wrapped in plastic wrap and stored at room temperature for 2–3 days or frozen for up to a month.

Variations

Chocolate Swirl Brioche: Spread Nutella or melted chocolate over the rolled dough.
Cinnamon Sugar Spiral: Mix sugar with cinnamon and sprinkle over butter before rolling.
Fruit-Filled Brioche: Spread apricot jam or raspberry preserves for a fruity twist.
Savory Option: Replace sugar with salt, add herbs, and fill with cheese for a savory spiral brioche.

Serving Suggestions

Perfect for breakfast or brunch with coffee or tea.
Slice and toast lightly for an extra fluffy texture.
Use as a base for french toast or bread pudding.
A beautiful centerpiece for a holiday or weekend breakfast table.

Why Thermomix Makes Brioche Easier

Kneading is effortless and consistent, ensuring the perfectly elastic dough.
Even mixing incorporates butter and eggs without overworking the dough.
Shorter preparation time and less mess than traditional hand-kneading.

With this Thermomix method, your brioche comes out soft, buttery, and beautifully layered every time. Adding a spiral pattern with chocolate, jam, or cinnamon sugar not only tastes amazing but also makes a stunning presentation.