Dulce de Leche Swirled Brioche

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Laden with dulce de leche, this swirled brioche wreath is delightful served as dessert, or as an accompaniment to your morning coffee. While baking, the dulce de leche caramelises into a buttery, toffee melt-in-the-mouth heaven, all encased in a tenderly soft brioche.

Makes one large wreath or two smaller wreaths

Ingredients:

  1. 350 g flour
  2. 66 g granulated sugar
  3. 2 eggs
  4. 100 g unsalted butter (at room temperature)
  5. ¼ teaspoon salt
  6. 6 g instant yeast
  7. 116 g lukewarm water
  8. 6-7 tablespoons store-bought dulce de leche
  9. oil for greasing
  10. 2 tablespoons granulated sugar
  11. 2 tablespoons water

Method:

  1. In a small bowl, add the lukewarm water and yeast. Stir to combine and set aside for about 7-8 minutes.
  2. Using a stand-mixer, mix together the flour, salt and sugar. Once combined, add in the eggs one at a time.
  3. Then add in the yeast mixture. The mixture should have a dough-like consistency.
  4. With the mixer running, add the butter, one cube at a time until all of it is incorporated into the dough. Work the dough for about 8-10 minutes.
  5. Roll into a ball and transfer to a well-oiled bowl. Leave the dough to rest in the fridge overnight (12 hours minimum).
  6. When the dough is ready, roll it out into a large rectangle onto a lightly floured surface. It should be twice as long as it is wide.
  7. Spread the dulce de leche in an even layer and roll the dough into a log from the longer side.
  8. Using a sharp knife, slice the log in half lengthwise. With the exposed sides up, braid the two halves together and pinch the ends.
  9. Transfer into a baking pan lined with baking paper. Then join the two ends together to make a wreath.
  10. Cover with a damp towel and let the dough rest at room temperature for about an hour.
  11. Place the baking pan into an oven pre-heated at 200°C. Bake for 15-18 minutes.
  12. Meanwhile, in a small saucepan, heat the 2 tablespoons of sugar and water until all the sugar has dissolved.
  13. Once out of the oven, immediately brush the wreath with the sugar syrup.

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