Extra sweet brioche swirls

Preparation

• Determine the size of the bread and knead the required amount of mix with the lukewarm water into a smooth dough.

• Add extra water if the dough seems too dry during mixing.

• Knead the whole for 10 minutes with a food processor into a smooth dough.

• After kneading, divide the dough into 60 g pieces.

• Make into balls and let it rest for 10 minutes under a tea towel.

• Take the dark brown sugar and divide on the kitchen counter.

• Roll the balls about 10 cm long in the sugar candy.

• Let it rest under a tea towel for 10 minutes, and then roll them out through the sugar candy to about 15 cm.

• Let it rest for another 5 minutes under a tea towel, and then roll them out in the sugar candy to about 25 cm.

• Roll the dough strand into a spiral and tuck the end under the rolled dough.

• Place this on the baking tray about 6 cm apart and press down to flatten it a little.

• Let it rest for another 25 minutes under a tea towel.

• Bake it in the center of a preheated 220 ° C oven for 6-8 minutes.

• Let the swirls cool well before eating as the sugar will be very hot.