Date, Tahini and Candied Orange Brioche Swirls
Soft brioche-style buns filled with an aromatic paste of dates, tahini, and candied orange peel, finished with sesame seeds for a toasty, fragrant contrast. An original bakery recipe balancing sweetness, citrus notes, and nutty depth.
Ingredients
- 500 g bread flour (for the dough)
- 60 g sugar (for the dough)
- 8 g salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 220 ml warm milk (approx. a 95°F/35°C)
- 2 units egg (1 for the dough and 1 for brush)
- 80 g unsalted butter, softened (for the dough)
- 5 ml vanilla extract (for the dough)
- 180 g pitted dates (for the relleno)
- 90 g tahini (for the relleno)
- 70 g chopped candied orange peel (for the relleno)
- 4 g ground cinnamon (for the relleno)
- 45 ml hot water (for suavizar the relleno)
- 18 g sesame seeds (for terminar)
- 30 g honey (for the glaseado)
- 15 ml water (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, sugar, salt, and instant dry yeast.
- 2
2. Add the warm milk, 1 egg, softened butter, and vanilla extract. Knead for 10 to 12 minutes until the dough is smooth, glossy, and elastic.
- 3
3. Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise for 75 minutes in a warm spot, until nearly doubled.
- 4
4. While the dough rises, make the filling: place the dates and hot water in a food processor or blender and puree into a thick paste. Add the tahini, chopped candied orange peel, and ground cinnamon, then mix until spreadable.
- 5
5. Deflate the dough and roll it out on a lightly floured surface into a rectangle about 16 x 12 inches.
- 6
6. Spread the date, tahini, and candied orange filling evenly over the surface, leaving a 1/2-inch border on one long side.
- 7
7. Roll the dough up from the fuller long side into a firm log. Cut into 10 equal pieces.
- 8
8. Arrange the swirls on a parchment-lined baking tray, leaving space between them. Cover and proof for 35 minutes more.
- 9
9. Preheat the oven to 350°F (180°C). Beat the remaining egg and gently brush the swirls. Sprinkle the sesame seeds on top.
- 10
10. Bake for 22 to 25 minutes at 350°F (180°C), until deeply golden.
- 11
11. While they bake, stir together the honey and water to make a light glaze.
- 12
12. Remove the swirls from the oven and brush them while hot with the honey glaze. Let cool for 10 minutes before serving.
Chef tips
If the filling feels too thick, add 1 extra teaspoon of water. If the dough resists while rolling, let it rest for 5 minutes before continuing. These swirls are best the same day, but they can be reheated for 5 minutes at 300°F (150°C).
Substitutions
You can replace the milk with soy milk for a dairy-free version, though the result will be less rich. The butter can be swapped for plant-based butter. Candied orange peel can be replaced with fresh orange zest mixed with 1 extra tablespoon of sugar, although the flavor will be less intense.
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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