Swiss Brioche Recipe | Mom’s Recipes

How about brioche instead of bread? Prepare the dough the day before and serve it fresh the next day for an afternoon snack.

Ingredients Dough

• ½ kg of wheat flour
• 250 grams of butter
• 2 tablespoons of sugar
• 1 teaspoon of salt
• 1 cup (tea) of warm milk
• 2 yeast tablets (30 grams)
• 6 eggs

Ingredients Filling

• 2 cups (tea) of milk
• 1 teaspoon vanilla essence
• 3 tablespoons of sugar
• 2 tablespoons of wheat flour
• 2 eggs
• 1 cup (tea) of crystallized fruit
• Egg yolk for brushing

Dough Preparation Method

1. Dissolve the yeast in the milk.
2. Add 1 cup (tea) of flour and knead with your hands.
3. Make a ball, cover and let rise until doubled in size.
4. In a bowl, mix the butter well with the sugar and salt.
5. Add the remaining flour, the eggs and knead until you obtain a uniform dough.
6. Open with your hands, add the fermented dough and roll into a single mixture.
7. Knead the dough until it has a smooth consistency.
8. Make a ball, wrap it in aluminum foil and refrigerate overnight.

Preparation Method Filling

1. Mix the eggs with the flour and set aside.
2. Boil the milk with the vanilla and sugar.
3. Remove from heat and pour over the egg and flour mixture, stirring vigorously.
4. Return to heat and continue stirring until thickened.
5. Remove and let cool.

Assembly

1. Roll out the dough into a rectangle.
2. Spread the cream over the dough and sprinkle with the candied fruit.
3. Roll it up like a swiss roll, sealing the ends well.
4. Cut into slices and place them around a round pan, one next to the other.
5. Cover and let rise.
6. After the dough has risen, brush it with egg yolk and bake in a hot oven (200ºC) for approximately 40 to 50 minutes.
7. Unmold and serve cold.

Mom’s Tips

You can replace the fruit with chocolate drops.

Yields approximately 8 servings