Swirl Brioche Buns captivate at the first bite. If you are looking for absolute softness, the kind that lets your teeth sink into a cloud, these swirl brioche buns are exactly what you need. My family always requests them, and they have become their absolute favorites.

They resemble classic cinnamon rolls in shape, but I chose to use my favorite brioche bread dough: it’s a cherished recipe, tested and re-tested, that ensures an incredibly soft result. Come with me and let’s start baking right away.

Happy cooking, Giusi.

Ingredients for the Swirl Brioche Buns

4 cups all-purpose flour (or half Manitoba flour and half all-purpose flour)
1 cup cups milk
7 g dry yeast (or one cube of fresh yeast)
1 egg
1/4 cup cups granulated sugar
1/4 cup cups butter
1 cup cups powdered sugar
2 tablespoons water (20/30 ml)

Tools

1 Baking Dish 12×8

Steps for the Swirl Brioche Buns

In a large bowl or in the stand mixer, mix the two types of flour with the sugar and dry yeast.
In another bowl, mix the warm milk and egg, then incorporate into the dry ingredients.
Gradually incorporate the softened butter in pieces, continuing to knead energetically until you obtain a smooth, elastic dough that no longer sticks to your hands or detaches from the stand mixer.
Let the dough rise in a warm place covered with a cloth until it has doubled in volume (at least 3 hours).
Take the risen dough and transfer it to a floured surface to quickly reshape it, by folding the edges from the outside to the inside to give strength to the structure.
Roll out the dough to form a rectangle and fill one half with hazelnut cream and the other half with a sugar and cinnamon mixture.
Roll carefully and cut into slices maintaining a thickness of about 1.25-1.5 inches: it is the perfect size for nice plump buns that won’t remain raw inside during baking.
Place the swirls inside a mold (mine is 12×8) and let them rest for another 30 minutes.
Bake at 350°F for about 20 minutes. Always do the toothpick test before removing from the oven: insert it into the heart of the bun, and if it comes out dry, they are done…this is essential to ensure that they won’t remain raw inside.
Sift the powdered sugar in a small bowl to avoid annoying lumps.
Add the first tablespoon of hot water (hot water helps to dissolve the sugar better and makes it shinier).
Mix vigorously with a teaspoon and add the second tablespoon of water only if necessary; the consistency should be dense and flow in a “ribbon,” not run away like water.
Pour the glaze over the buns only when they have completely cooled, otherwise the heat will cause it to be absorbed by the dough and disappear.
These glazed buns are out of this world, perfect for impressing everyone at breakfast or during an afternoon snack. The patience in making the folds and the toothpick test will ensure a perfect result.