Chimney Brioche (Brioche Bouldouk)

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 0mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    333
based on 1 ratings

A soft, filled brioche thought to have originated in Turkey. It is a little trickier to make than plain brioche, but it is worth the effort.

recipe updated Nov 28, 2023

Ingredients

  • Milk icon
    Milk
    130 g
  • Dried yeast icon
    Dried yeast
    10 g
  • All purpose flour icon
    All purpose flour
    270 g
  • Demerara sugar icon
    Demerara sugar
    100 g
  • Egg icon
    Egg
    1
  • Unsalted butter icon
    Unsalted butter
    80 g
  • Salt icon
    Salt
    ½ teaspoon
  • Unsalted butter icon
    Unsalted butter
    80 g

Tools

  • kCook icon Oven
  • kCook icon kCook Multi
  • kCook icon Small bowl
  • kCook icon Round pan - 18cm (7")

Step preview

  1. Making the dough:
  2. Fit the Midi Blade (or Knife Blade for CookEasy+)
  3. Add the ingredients into the appliance bowl, attach the lid
  4. Heat - 2 minutes, 30ºC, speed 5
  5. Then add the next ingredients
  6. Mix with the filler cap fitted – 3 minutes, speed 7
  7. Remove the Midi Blade (or Knife Blade)
  8. Prove with the filler cap fitted – 1 hour, 30ºC
  9. Add the ingredients into a small bowl and mix to combine
  10. Grease a round tin and line with parchment paper
  11. Place the dough on a lightly floured work surface
  12. Using a rolling pin, roll out into a square and cut into four equal pieces
  13. Brush three of the squares with the butter and sugar mixture
  14. Layer the squares up with the unbrushed on top
  15. Using a rolling pin, roll out into a rectangle, about 30cm x 35cm
  16. Cut into strips about 3cm wide and roll up the strips longways
  17. Place the spirals into the tin and cover
  18. Prove – 1 hour
  19. Preheat the oven - 180ºC
  20. Add the ingredients into a small bowl and mix to combine
  21. Brush the top of the dough with the mixture
  22. Bake – 30 minutes, 180ºC
  23. Remove from the oven and let cool
  24. Serve
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