Dulce de Leche Swirled Brioche


Laden with dulce de leche, this swirled brioche wreath is delightful served as dessert, or as an accompaniment to your morning coffee. While baking, the dulce de leche caramelises into a buttery, toffee melt-in-the-mouth heaven, all encased in a tenderly soft brioche.

Makes one large wreath or two smaller wreaths


  1. 350 g flour
  2. 66 g granulated sugar
  3. 2 eggs
  4. 100 g unsalted butter (at room temperature)
  5. ¼ teaspoon salt
  6. 6 g instant yeast
  7. 116 g lukewarm water
  8. 6-7 tablespoons store-bought dulce de leche
  9. oil for greasing
  10. 2 tablespoons granulated sugar
  11. 2 tablespoons water


  1. In a small bowl, add the lukewarm water and yeast. Stir to combine and set aside for about 7-8 minutes.
  2. Using a stand-mixer, mix together the flour, salt and sugar. Once combined, add in the eggs one at a time.
  3. Then add in the yeast mixture. The mixture should have a dough-like consistency.
  4. With the mixer running, add the butter, one cube at a time until all of it is incorporated into the dough. Work the dough for about 8-10 minutes.
  5. Roll into a ball and transfer to a well-oiled bowl. Leave the dough to rest in the fridge overnight (12 hours minimum).
  6. When the dough is ready, roll it out into a large rectangle onto a lightly floured surface. It should be twice as long as it is wide.
  7. Spread the dulce de leche in an even layer and roll the dough into a log from the longer side.
  8. Using a sharp knife, slice the log in half lengthwise. With the exposed sides up, braid the two halves together and pinch the ends.
  9. Transfer into a baking pan lined with baking paper. Then join the two ends together to make a wreath.
  10. Cover with a damp towel and let the dough rest at room temperature for about an hour.
  11. Place the baking pan into an oven pre-heated at 200°C. Bake for 15-18 minutes.
  12. Meanwhile, in a small saucepan, heat the 2 tablespoons of sugar and water until all the sugar has dissolved.
  13. Once out of the oven, immediately brush the wreath with the sugar syrup.



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