Brioche Swivels: ingredients and preparation

For this recipe, get:

• lukewarm water, 150 ml
• lukewarm milk, 150 ml
• dry yeast, 7 g
• oil, 50 ml
• sugar
  • granulated, 4 tbsp
  • vanilla, 8 g
• flour, 550 g
• salt, 1 teaspoon
• egg, 1
• butter, 1 tablespoon
• dried grapes, to taste
• apricot jam, to taste
• powdered sugar, to taste

Warm the milk and water, then pour them into a large, large bowl. Add the vanilla sugar, granulated sugar and baking powder. Pour in the oil and crack an egg by separating the yolk from the white. Put only the white in the bowl and start working the ingredients with an electric whisk. Now stir in the flour and salt, mixing first with a spatula, then with your hands. When the dough is well homogeneous and compact, incorporate the butter and let it absorb with vigorous movements to distribute it perfectly.

Film the bowl with cellophane and let the dough rest for an hour in a cool, dry place. It needs to double its volume.

After this time, preheat the oven to 180° and line the drip pan with the appropriate paper.

Take the dough and deflate it. Roll it out on a lightly floured work surface, first with your hands, then with a rolling pin, until you make a rectangular sheet 1/2 cm thick.

Spread the jam in an even layer and sprinkle with raisins.

Now roll it up on itself, starting to lift the longer side. You have to get some kind of sausage. Cut it into slices all of the same size. Here are your swivels. Place them well spaced out on the baking tray. Flatten them slightly and let them rest for another quarter of an hour.

In the meantime, lightly beat the egg yolk left aside, then take the brioches and brush them.

Bake them for about twenty minutes. Take them out of the oven and spread another layer of jam on each one before sprinkling them with powdered sugar.

Enjoy still warm or at room temperature.

They are a marvel!

Good job, have fun and enjoy!

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