I posted one of my favorite brioche recipes a few months ago. It makes amazing, rich brioche. But you know what’s even more decadent? Sweet swirled brioche. Brioche itself is already rich and delicious (hello copious amounts of butter!) but adding a swirl of cinnamon or chocolate takes this brioche over the top. Two of my favorite recipes for the sweet swirl I like to add in my brioche are listed for you below as well as a little tutorial on how to shape the brioche dough.Jump Directly to Sweet Swirled Brioche Recipes
Cinnamon Swirl or Rich Chocolate…Take Your Pick
If you are looking for a decadent filling for an already decadent brioche, take your pick! Both of these swirl options make a delicious loaf of bread. The first time I made these loaves, they were devoured by hungry kiddos before I could turn around and ask what their favorites were. Needless to say, we liked both the chocolate and cinnamon option. Whenever I make brioche I often double the recipe so I can make different kinds of brioche and usually one or both of these swirl flavors makes an appearance on our kitchen counter.
Cinnamony Swirl Goodness
The cinnamon sugar in this cinnamon swirl bread pairs perfectly for a sweet swirl throughout a tender brioche. I like using a Tablespoon of cinnamon here so you can taste it. There’s nothing worse than cinnamon bread without any cinnamon flavor. The little bit of water in the filling helps the cinnamon sugar mixture adhere to the bread and not come spilling out when the dough is cut and twisted. Don’t leave that out.
Rich, Deep Chocolate Flavor
Alternatively, you can make this chocolate fudge swirl to add to your brioche. It bakes beautifully into the bread and gives a deep chocolate flavor. There’s not much better than slicing into a piece of brioche swirled with chocolate fudge. I love this filling because it is not overtly chocolate and doesn’t overpower the brioche, but works together to make a delicious loaf.
Sometimes it’s hard for me to choose which swirl to use. At times like that…I make them both! This brioche recipe makes two loaves of bread which is perfect for one cinnamon bread and one chocolate swirl. Assembly is fairly easy, but can sometimes be a bit messy. Roll the brioche dough out as you would dough for cinnamon rolls. Cover the brioche dough with one of the swirl mixtures and roll back up, cinnamon-roll style. Using a knife, cut the dough down the center to the end of the roll. Twist the two sides around each other forming a beautiful (and somewhat messy) swirled loaf. Check below for a step-by-step guide:
Roll out the Cold Brioche Dough Into a Rectangle
Spread the Swirl Mixture on the Dough
Roll the Dough Up: Cinnamon-Roll Style
Use a Sharp Knife; Leave a Small Space to Keep the Dough Connected and Cut the Center of the Log all the Way Through as Pictured
Twist the Two Strands Around Each Other to Form a Swirl Bread
Place in a Parchment-Lined Loaf Pan
Let Brioche Rise and Bake According to Recipe Directions
This loaf is a showstopper. It makes the most delicious french toast, dipped in an egg mixture and fried in butter of course. Swirled brioche is the perfect gift to take to a friend or neighbor as a thank you or a “just thinking about you” treat. I hope you’ll #sharealoaf with a friend, family or neighbor soon. And keep one for you…just saying. It’s so good.
- 1/3 cup powdered sugar
- 1/3 cup brown sugar
- 1 Tablespoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon water
- Mix together the powdered sugar, brown sugar, cinnamon, salt and water in a bowl. It will be a little crumbly. Add a spritz of water to the rectangular-shaped dough and pour on the cinnamon sugar filling. Shape as directed in blog post.
Chocolate Fudge Swirl
- 1/3 cup heavy cream
- 3 oz semi-sweet chocolate
- 4 Tablespoons unsalted butter, melted
- 1/4 cup all purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Warm the heavy cream in the microwave or on the stove. Melt the semi-sweet chocolate into the cream and mix to combine. Add the melted butter and mix. Add the flour, vanilla and salt. Stir to combine. Let the mixture cool completely before assembling the brioche.
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