Baking Our Signature Brioche Swirls at Home
Recreate the acclaimed modern European fine dining experience of Chapter One in your own kitchen with our signature savoury brioche swirls. Crafted by Chef Patron Andrew McLeish and our dedicated pastry team in Locksbottom, Kent, this versatile recipe showcases our regional culinary heritage using trusted local dairy suppliers. Perfect for entertaining or an indulgent weekend treat, the method yields twelve beautifully enriched swirls that capture the true essence of our award-winning hospitality. Explore our current menus for more seasonal inspiration.
Ingredients
For the enriched brioche dough
250g bread flour
10g salt
3 eggs room temp
25g honey
7.5g fresh yeast
125g softened butter
For the filling
choose your preferred flavour profile
Classic basil pesto
Rich olive tapenade
Caramelised onion and mature Parmesan (Chef Patron Andrew McLeish’s personal favourite)
Method
Begin by combining the strong bread flour and salt in a large mixing bowl.
In a separate jug, whisk together the room-temperature eggs, honey, and fresh yeast. Pour the wet mixture into your dry ingredients, mixing thoroughly to form a dough. Gradually incorporate the softened butter, adding a small piece at a time until fully absorbed. The finished dough should appear beautifully smooth and glossy. Cover and leave to prove in a warm area for one hour, before transferring to the refrigerator for a further hour to rest.
Once thoroughly chilled, turn the enriched dough out onto a generously floured surface and roll to an even 5mm thickness. Spread your chosen filling evenly, leaving a clean 1cm border at the top edge. Starting from the bottom, tightly roll the dough upwards until you reach the border. Brush the exposed edge with a little egg wash to securely seal the dough, forming a neat cylinder reminiscent of traditional culinary craftsmanship. Using a sharp knife, portion the roll into uniform 40g swirls. Gently press each swirl into a lightly greased muffin tin, cover loosely, and leave to prove until doubled in size. Once risen, brush the exposed pastry with egg wash and finish with a delicate sprinkling of flaky sea salt sourced from premium British coastline suppliers. Bake in a preheated oven at 190°C (170°C fan) for 12 to 14 minutes until perfectly golden. For an exquisite final touch, brush the warm pastries with a little infused butter or cold-pressed olive oil immediately upon removing them from the oven to savour the vibrant flavours.
