Brioche & Red Fruit Swirls with Ricotta Glaze

Serves: 10 8


  • 1/4 cup lukewarm milk
  • 1/3 cup granulated sugar
  • 2 1/4 teaspoon active dry yeast
  • 2 2/3 cup all-purpose flour, plus penty for dusting
  • 1/4 teaspoon salt
  • 3 eggs, beaten
  • 9 tablespoons butter, at room temperature, cubed
  • 1/2 cup light brown sugar
  • 10 1/2 ounces frozen red fruit, preferably a mix

For the Ricotta Glaze

  • 3-4 tablespoons ricotta
  • About 2 cups sifted confectioners sugar


  1. In a bowl beat the milk together with the granulated sugar and yeast and let stand for 7 minutes, until the mixture starts foaming.
  2. Combine the flour and salt in a large bowl. Form an indentation in the middle.
  3. Pour in the yeast mixture and the beaten eggs, then gently combine into a smooth dough.
  4. Remove from the bowl and knead for 5 minutes on a floured countertop until supple and soft.
  5. Add two cubes of butter and continue kneading until they are incorporated into the dough. Repeat until all the butter has been used and the dough has become shiny and elastic, dusting the countertop with flour as you work and using a bench knife or spatula to scrape up the dough as needed—it may take a while to incorporate all that butter, but be persistent.
  6. Place the ball in a greased bowl, cover with plastic snap, and allow to rise for 90 minutes.
  7. Again briefly knead the dough. Roll out on a lightly floured countertop into a 16 by 24-inch (40 by 60-cm) rectangle.
  8. Sprinkle with the brown sugar and frozen fruit.
  9. Roll up from a short side into a short, thick log.
  10. Wrap in plastic wrap. Place the roll in the freezer for 15 minutes to firm up, which will make slicing it easier later on.
  11. Remove the plastic wrap. Using a sharp knife, cut the log into ten even slices.
  12. Place them on parchment paper–lined baking sheets, a little apart (they are still rising!).
  13. Cover loosely with plastic wrap and allow to continue rising for 30 minutes in a warm, draft-free spot. If you’d like to make these the evening before, let them rise overnight in the fridge on the baking sheets.


  • Allow brioches that were stored in the fridge 30 to 45 minutes to reach room temperature before you proceed.
  • Meanwhile, preheat the oven to 350W (180°C). Uncover the brioches and bake for 30 to 35 minutes, until golden brown.
  • Let cool for a few minutes. For the glaze, whisk the ricotta in a bowl and add confectioners’ sugar until you get a thick glaze with the consistency of whole milk yogurt.
  • Drizzle over the buns. Let stand briefly to set the glaze, then serve warm or at room temperature.

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