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Pesto Brioche Swirl Bread
Pesto Brioche Swirl Bread
Pesto Brioche Swirl Bread
Pesto Brioche Swirl Bread cover
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From the Cook
From the Cook
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Pesto Brioche Swirl Bread

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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In a glass measuring cup, heat the milk to 110 degrees F and stir in the sugar and yeast. Allow to sit for 15 minutes for the yeast to activate.
2
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Mix the eggs into the milk yeast mixture.
3
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In the bowl of a stand mixer fitted with a dough hook, mix the flour and salt together.
4
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Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.
5
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Add in a few pieces of butter at a time, allowing them to fully incorporate before adding more.
6
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Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-12 minutes. To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute or two and check again.
7
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Once the dough is ready, transfer it to a lightly greased bowl, cover, and allow to proof overnight in the fridge. Alternatively, you can let the dough rise in a warm place for about 1 hour or until doubled in size.
8
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When ready to bake the bread, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
9
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On a lightly floured surface, roll the dough out to rough rectangle about ¼" in thickness. Spread the pesto on in an even layer, then roll it up from the long side. Cut the log down the middle, turn the inside layers upwards, and cross them over each other into a braid. Curl the ends into the middle, creating an S-shape.
10
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Transfer the shaped bread to the prepared baking sheet, then cover and allow to proof for about 20-30 minutes until the dough springs back slowly when pressed with a finger.
11
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Brush the dough with an egg wash, then bake for 30-35 minutes until golden brown and no longer doughy in the center. Tent the bread with aluminum foil around the 20 minute mark to prevent it from browning too much. Allow the bread to cool completely before cutting.

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Tips & Tricks (5)

  • Temperature Control for Perfect Rise 🌡️
    Keep your milk between 110-115°F when activating the yeast to ensure optimal fermentation without killing the live cultures, resulting in superior rise and texture.
  • Laminate Your Dough for Better Swirls 🧈
    After the first rise, gently fold in cold butter in stages rather than mixing it all at once to create distinct layers that prevent pesto from bleeding into the dough.
  • Pesto Placement Strategy 🌿
    Spread pesto on the rolled dough leaving a ½-inch border on all sides to prevent it from leaking out during the second rise and baking, ensuring clean, defined swirls.
  • Egg Wash Application Timing ⏰
    Apply egg wash only after the final proof is complete—this seals the surface and creates a gorgeous golden sheen without deflating your carefully risen dough.
  • Overnight Cold Fermentation Enhances Flavor 🌙
    Refrigerate the shaped dough for 12-16 hours before baking to develop deeper, more complex flavors and improve digestibility through slow yeast activity.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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