Extra sweet brioche swirls
300 ml water (room temperature)
200 g Dark brown sugar
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.