Recipe for Vanilla Swirl Brioche with Chestnut Cream

Dough preparation: In the bowl of a stand mixer equipped with a hook, pour in the flour, sugar, salt, egg, and yeast. Start mixing, then gradually add the milk. Let it mix until you obtain a smooth dough.

Cut the slightly softened butter into small pieces and add them gradually to the bowl of the mixer. Continue kneading for about ten minutes. Then let the dough rise for about two hours, after covering the bowl with a cloth or plastic wrap.

Shaping: Then place the dough on a work surface and form a rectangle about 50 cm by 30 cm using a rolling pin.

To finish, spread the chestnut cream evenly over the entire surface. Fold the dough over the shortest side (to create a rectangle roughly 50cm by 15cm), and cut strips lengthwise, about 1cm wide and 50cm long. Shape the small brioche and place them on a baking sheet lined with parchment paper. Let the small brioche rise for one hour. Brush them with milk using a pastry brush. Bake in a preheated oven at 165°C for about 20 minutes.