Brioche Swirls by Peter Turnpenny at Chapter ...
Savoury Brioche Swirls
For brioche dough:
250g bread flour
3 eggs room temp
7.5g fresh yeast
125g softened butter
Filling, choose from either:
Caramelised onion and Parmesan (my personal favourite)
Mix flour and salt together.
Mix eggs, honey and yeast together then pour into flour and salt. Mix to form a dough. Add butter a piece at a time until fully incorporated (dough should be shiny and glossy). Leave out on a warm side to prove for 1 hour then refrigerate for 1 hour.
Once chilled, roll out on a well-floured surface to 5mm thick. Spread desired filling evenly leaving a 1cm gap at the top. Then starting at one end, evenly roll dough until you get to the gap. Lightly egg wash the gap and seal so it looks like a Swiss Roll. Roll out evenly and cut with a sharp knife to 40g swirls. Press down lightly into a muffin tray and lightly cover with cling film. Leave to prove to double in size. Remove cling film, egg wash and lightly sprinkle with sea salt. Bake at 190 degrees for 12/14 minutes. Once baked, brush while warm with flavoured butter or oil for extra flavour.