These custard and raisin brioche swirls are soft, fluffy, and filled with creamy custard and juicy raisins. They’re the kind of bakery-style brioches that feel special but are surprisingly easy to make at home.
Perfect for breakfast, brunch, or an afternoon treat, these swirls stay tender thanks to a rich, well-hydrated dough and a double rise. One bite and you’ll understand why they disappear so fast.
What Are Custard Brioche Swirls?
Custard brioche swirls are spiral-shaped sweet rolls made from enriched yeast dough, rolled with a creamy filling, then sliced and baked. They’re similar to cinnamon rolls but lighter, with a delicate vanilla custard filling instead of spices.
This version is especially soft thanks to milk, oil, and a gentle baking method that locks in moisture.
Why Everyone Will Love These Brioche Swirls
- Extremely soft and fluffy, even the next day
- Filled with creamy custard and sweet raisins
- Perfect for breakfast, brunch, or snacks
- Easy to customize with chocolate chips or dried fruit
- Bakery-style results with simple ingredients
Baking Tips for Extra-Soft Brioches
- Don’t add extra flour: the dough should stay soft and elastic
- Let the dough rise fully for maximum fluffiness
- Covering with a towel after baking keeps them moist
- Use pastry cream that’s thick and cold to avoid leaks
- Freeze chocolate chips before using, if substituting raisins
Frequently Asked Questions
Can I make them without raisins?
Yes! Chocolate chips, dried cranberries, or chopped nuts work perfectly.
Can I prepare them the night before?
You can shape the swirls and refrigerate them overnight. Let them come to room temperature and rise slightly before baking.
Why are my brioches dry?
This usually happens if too much flour is added or if they’re overbaked.
Can I use store-bought custard?
Absolutely. A thick, good-quality custard works great.
How to Store
Store the brioche swirls in an airtight container at room temperature for up to 1 day. They stay soft and delicious until the next morning.
How to Freeze
Freeze the baked brioches once completely cool. Wrap well and freeze for up to 1 month. Reheat gently before serving.
Ingredients
How to Make Custard and Raisin Brioche Swirls
Start by dissolving the yeast in the milk. Add the oil, egg, sugar, and lemon zest, then gradually incorporate the flour. Knead until you obtain a soft, smooth, and compact dough.
Start by dissolving the yeast in the milk. Add the oil, egg, sugar, and lemon zest, then gradually incorporate the flour. Knead until you obtain a soft, smooth, and compact dough.
Transfer the dough to a bowl, cover, and let it rise in a warm place for about 2 hours, or until doubled in size.
Once risen, roll the dough out into a rectangle. Spread the custard cream evenly over the surface, then scatter the raisins on top. For a variation, you can replace the raisins with chocolate chips.
Transfer the dough to a bowl, cover, and let it rise in a warm place for about 2 hours, or until doubled in size.
Roll the dough up tightly from the long side, then slice it into rounds about 1cm thick. Arrange the swirls on a baking tray lined with parchment paper, spacing them slightly apart.
Cover and let rise again for 1 hour, until puffy. Brush the swirls lightly with milk and bake in a fan oven at 180°C (356°F) for about 25 minutes, until lightly golden.
As soon as they come out of the oven, cover them with a clean kitchen towel. The trapped steam will make them even softer.
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