Black Cherry, Cocoa and Allspice Brioche Swirls
Soft enriched dough buns rolled with a cocoa layer, quick black cherry compote, and a warm hint of allspice. They are finished with a light vanilla glaze for a glossy, aromatic finish.
Ingredients
- 500 g bread flour (for the dough)
- 70 g granulated sugar (for the dough)
- 8 g salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 180 ml warm whole milk (38-43°C)
- 2 units eggs (for the dough)
- 90 g unsalted butter, room temperature (for the dough)
- 5 ml vanilla extract (for the dough)
- 250 g pitted black cherries (fresh or congeladas, for the relleno)
- 60 g brown sugar (for the relleno)
- 20 g unsweetened cocoa powder (for the relleno)
- 30 g unsalted butter, melted (for the relleno)
- 8 g cornstarch (for the relleno)
- 15 ml water (for disolver the maicena)
- 2 g ground allspice (for the relleno)
- 1 unit beaten egg (for brush)
- 90 g powdered sugar (for the glaseado)
- 15 ml whole milk (for the glaseado)
- 2 ml vanilla extract (for the glaseado)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, combine the bread flour, granulated sugar, salt, and instant dry yeast.
- 2
2. Add the warm whole milk, 2 eggs, and 1 teaspoon vanilla extract. Mix until a shaggy dough forms.
- 3
3. Knead for 8 minutes by hand or 5 minutes with a stand mixer fitted with a dough hook. Gradually add the 90 g room-temperature unsalted butter and continue kneading for 8 to 10 more minutes, until the dough is smooth, elastic, and slightly glossy.
- 4
4. Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for 60 to 75 minutes, until nearly doubled in size.
- 5
5. While the dough rises, make the filling. Place the black cherries and brown sugar in a saucepan over medium heat. Cook for 5 minutes, stirring, until the cherries release their juices.
- 6
6. Stir the cornstarch with the water until smooth. Add it to the saucepan along with the cocoa powder and ground allspice. Cook for 2 to 3 minutes more, stirring, until thickened into a jammy compote. Remove from the heat and cool completely.
- 7
7. Once the dough has risen, gently deflate it and roll it out on a floured surface into a rectangle about 16 x 12 inches.
- 8
8. Brush the surface with the 30 g melted unsalted butter. Spread the cherry cocoa compote evenly over the dough, leaving a 3/4-inch border along one long side.
- 9
9. Roll the dough up tightly from the long filled side to make a log. Pinch the seam to seal.
- 10
10. Cut the log into 12 equal pieces and place them in a greased or lined baking dish or sheet pan, leaving some space between them. Cover and proof for 35 to 40 minutes, until visibly puffy.
- 11
11. Preheat the oven to 350°F / 175°C.
- 12
12. Brush the swirls with the beaten egg. Bake for 22 to 25 minutes at 350°F / 175°C, until deeply golden.
- 13
13. While they bake, whisk the powdered sugar with 15 ml whole milk and 1/2 teaspoon vanilla extract until smooth.
- 14
14. Let the swirls cool for 10 minutes. Drizzle the vanilla glaze over the warm buns and serve.
Chef tips
If using frozen cherries, there is no need to thaw them; simply cook the compote 1 to 2 minutes longer. For cleaner slices, chill the log for 10 minutes before cutting.
Substitutions
You can replace the allspice with the same amount of cinnamon for a more classic profile. Whole milk can be swapped for reduced-fat milk, though the crumb will be slightly less rich.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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