The jam and raisin swirls are very soft brioche made with a quick and simple laminating technique. The dough is not elaborate but is extremely soft; its peculiarity is the addition of only one egg white (no yolks or whole eggs) and a small amount of oil. Butter is used melted and in a minimal quantity, only for laminating, brushed between each brioche disk. Don’t throw away the yolk — save it to brush the swirls before baking to obtain a lovely amber color. They are ideal for snack time, breakfast or whenever you crave a soft, light leavened cake that’s easy to make. Below, we’ll see together how to prepare these delicious jam and raisin swirls using the quick laminating technique:
Other Brioche recipes:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 3 Hours 30 Minutes
- Preparation time: 40 Minutes
- Portions: 11 Pieces
- Cooking methods: Oven
Ingredients
- 4 cups flour (half 00-type and half Manitoba)
- 1 cup milk
- 4 tsp fresh yeast
- 6 tbsp granulated sugar (+ 1 tsp)
- 1 egg white (+ 1 yolk for brushing)
- vanilla extract
- zest of one lemon
- 2 2/3 tbsp vegetable oil
- 1 tsp salt
- 3 tbsp melted butter
- as needed cornstarch
- 1/3 cup raisins
- as needed rum
- as needed orange or apricot jam
Steps
Put the two sifted flours in a bowl and add the sugar and the yeast dissolved in warm milk.
Add the egg white (reserving the yolk), the vanilla extract, the grated lemon zest, the oil and begin to mix.
Knead the dough for about ten minutes and finally incorporate the salt. Let the dough rise in a covered bowl or in an airtight container until doubled in volume (about 2 hours).
After the required time, divide the dough into 7 equal portions and shape into balls. Roll each one into a thin disk using a rolling pin and a little flour.
Proceed with the quick laminating. Brush the surface of 6 of the 7 disks evenly with the melted butter and, using a fine sieve, sprinkle them with a very small amount of cornstarch.
Stack all the dough disks on top of each other, pressing lightly between them so they adhere well, and finish with the seventh disk (the unbuttered one).
Wrap them in plastic wrap and refrigerate for half an hour. Then, using a rolling pin, roll the dough out into a single rectangular sheet.
Spread the entire surface with a thin layer of jam and distribute the raisins, previously soaked (first in warm water and then in rum) and well drained.
Roll the sheet from the long side and cut into 11 slices to make the swirls. Arrange them on a baking sheet lined with parchment paper and flatten them slightly as you go.
Let them rise for 40–50 minutes, then brush them with the reserved egg yolk beaten together with one tablespoon of milk.
Bake the jam and raisin swirls in a preheated oven at 356°F for about 25 minutes, until evenly golden. Remove from the oven, let cool slightly and serve, if desired, dusted with a little sugar.
Bon appétit and… see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
