Brioche Pinwheels with Low Sugar

Thermomix recipe: Brioche Pinwheels with Low Sugar. Ready in 57 minutes. Serves 12. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 15 g fresh yeast (or 5 g active dry yeast)
• 355 g lactose-free semi-skimmed milk, divided
• 450 g strong bread flour (Manitoba or Type 1/2 with >13g protein), divided
• 10 g granulated sugar
• 55 g egg
• 70 g powdered erythritol
• 50 g inulin
• Seeds from 1/2 vanilla bean pod (or 1 tsp vanilla extract)
• Grated zest of 1/2 lemon
• 2 g fine iodized salt
• 60 g extra virgin olive oil
• 15 g sugar-free jam (for filling, optional)
• 10 g hazelnut and cocoa spread (for filling, optional)

Instructions

1. Add 100 g of the milk (from total 355 g), 15 g fresh yeast, and 10 g granulated sugar to the Thermomix bowl. Heat 2 min / 37°C / Speed 2.
2. Add 130 g of the strong bread flour (from total 450 g) to the bowl. Mix 10 sec / Speed 4. Transfer the mixture to a medium bowl, cover with plastic wrap, and let rise in a warm place for 1.5-2 hours, or until doubled in size. This is your lievitino (starter).
3. Clean and dry the Thermomix bowl. Add the grated zest of 1/2 lemon and the vanilla bean seeds (if using vanilla extract, add in the next step). Add 10 g of the powdered erythritol (from total 70 g). Process 10 sec / Speed 10. Scrape down sides.
4. Add the remaining 255 g milk, 55 g egg, the risen lievitino, and the remaining 60 g powdered erythritol to the bowl with the aromatics. If using vanilla extract, add it now. Mix 10 sec / Speed 4.
5. Add the remaining 320 g strong bread flour, 50 g inulin, and 2 g salt to the bowl. Knead 3 min / Dough mode.
6. With the machine running on Dough mode, gradually add the 60 g extra virgin olive oil through the lid opening over 1 minute. Continue kneading for another 2 min / Dough mode, or until the dough is smooth and elastic.
7. Transfer the dough to a large, lightly oiled bowl. Cover with plastic wrap and let rise in a warm place for 2-3 hours, or until doubled in size. (Alternatively, for a warm proofing environment, place the covered bowl in the Varoma steaming tray, with 500g water in the clean Thermomix bowl, set 30 min / 37°C / Speed 1, then turn off and let sit for the remaining time).
8. Once the dough has doubled, gently punch it down and transfer it to a lightly floured surface. Divide the dough into 12 equal portions, each weighing approximately 80-82 g. Gently roll each portion into a ball.
9. Cover the dough balls with a clean plastic sheet or cling film and let them rest for 15 minutes.
10. Lightly flour your work surface. Take one dough ball and flatten it into a square of approximately 10 cm per side. Using a pastry wheel or sharp knife, make 4 cuts from each corner towards the center, leaving the very center intact. You will have 4 triangular flaps.
11. Lift alternating tips of the triangles and bring them to the center, pressing them down gently to form a pinwheel shape. Repeat with the remaining dough portions.
12. Place the shaped pinwheels on a baking tray lined with parchment paper, leaving some space between them. Cover the tray with a clean plastic sheet or cling film and let them rise in a warm place for 30 minutes, or until almost doubled in size.
13. Preheat your oven to 160°C (static oven). Once the pinwheels have risen, gently press the center of each pinwheel with your finger to create a small indentation. Fill this indentation with 15 g of sugar-free jam or 10 g of hazelnut and cocoa spread.
14. Bake in the preheated oven for 15 minutes, or until golden brown.
15. Remove the pinwheels from the oven and let them cool slightly on a wire rack. Optionally, dust with powdered erythritol or a little regular powdered sugar before serving.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.