Swirl Brioche using a Aldi
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine biting into a soft, pillowy cloud of happiness that is the Brioche Bouldouk, a delight that originates from the heart of French patisserie! This buttery wonder, with its layers upon layers of sweetened dough that practically dance in your mouth, is said to have been created for special occasions, making every bite feel like a celebration. Legend has it that the name 'Bouldouk' derives from the sound of joy that escapes your lips when you take your first bite—an audible 'bouldouk!' This recipe invites you to both knead and roll, transforming simple ingredients into a show-stopping centerpiece for brunch or dessert. So, why not gather your friends and family and let the aroma of freshly baked brioche fill your home? After all, nothing brings people together quite like the warm embrace of freshly baked bread!
Ingredients
- 250 g Milk
- 50 g Granulated sugar
- 7 g Dehydrated baker's yeast
- 500 g Flour t55
- 150 g Butter
- 1 Teaspoon(s) Salt
- 50 g Brown sugar
- 2 Tablespoon(s) Cinnamon powder
- 200 g Whipping cream
- 20 g Icing sugar
- 1 Teaspoon(s) Vanilla extract
Steps
Dough
- Add 250 g of milk, 50 g of granulated sugar in the food processor bowl.
- Mix manual: 2:00min / 37°C / Speed 2.
- Add 7 g of dehydrated baker's yeast in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
- Add 500 g of flour t55, 100 g of butter, 1 teaspoon(s) of salt in the food processor bowl.
- Mix knead: 3:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl on a workplan.
- Cover and let rise in a warm place for about 1 hour, or until doubled in size.
Cinnamon Filling
- Add 50 g of butter in a mixing bowl.
- Add 50 g of brown sugar, 2 tablespoon(s) of cinnamon powder in the mixing bowl.
- Mix together until well combined and set aside.
Assembly
- Preheat the oven at 180°C.
- Grease a round baking dish with butter.
- Roll out the dough on a lightly floured surface into a large rectangle, approximately 40×50 cm.
- Spread the Cinnamon Filling evenly over the dough.
- Starting from one long edge, tightly roll up the dough into a log.
- Cut the log into 3-4 cm thick slices.
- Arrange the slices, cut-side up, in the prepared round baking dish, placing them close together.
- Cover and let rise for another 30 minutes.
Baking
- Cook in the oven at 180°C.
- Cook in the oven at 180°C.
Whipped Cream
- Place the whisk.
- Add 200 g of whipping cream, 20 g of icing sugar, 1 teaspoon(s) of vanilla extract in the food processor bowl.
- Mix manual: 2:00min / 0°C / Speed 3.
- Mix manual: 3:00min / 0°C / Speed 3.
- Remove the whisk.
Finishing
- Let the brioche cool slightly before serving.
- Serve warm with Whipping Cream.
