{"id":25202,"date":"2021-10-02T16:34:25","date_gmt":"2021-10-02T14:34:25","guid":{"rendered":"https:\/\/bake-street.com\/?p=25202"},"modified":"2026-04-08T12:25:46","modified_gmt":"2026-04-08T10:25:46","slug":"autumn-swiss-roll-brioche","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/autumn-swiss-roll-brioche\/","title":{"rendered":"Autumn Swiss Roll Brioche"},"content":{"rendered":"

Today I bring you a recipe that has caused a sensation at home…. Not only because of the way they look on the outside, but also because they are so incredibly delicious. Autumn Swiss Roll Brioche<\/strong>.<\/p>\n

And why this name? Well, the truth is that I wasn’t sure what to call it as it is a product that consists of 2 preparations; a filled sponge roll covered with a leavened dough. After giving it a lot of thought, I believed that the ideal thing would be to give it the name of both preparations, added to the nuance that refers to this time of year and that, in the recipe, is reflected in the filling of the sponge roll. A spiced pumpkin jam, the same ones we use to prepare the famous Pumpkin Pie<\/strong><\/a>.<\/p>\n

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First of all, I would like to say that this recipe is based on the design of a video I saw on Instagram<\/strong><\/a>. As much as I searched for the original source, I couldn’t find it. The person who shared this video on their profile did not tag the original creator so I don’t know who it is. If any of you know (it seems to be a bakery), I would be very grateful if you could tell me so I can mention it and link to it as it deserves \ud83d\ude42<\/p>\n

UPDATE:<\/strong> Rose, thank you so much for letting me know the author! This amazing idea is made by Chef Antonis<\/strong><\/a>.<\/p><\/blockquote>\n

The recipe for this pastry, which I decided to call Autumn Swiss Roll Brioche, I have developed on my own since I couldn’t find the source.<\/p>\n

\"Swiss <\/picture><\/div>\n
Making Autumn Swiss Roll Brioche.<\/h5>\n

To make the sponge cake<\/strong>, I needed a recipe that would allow me to achieve a very elastic, moist and spongy product. I have several sponge cakes of this type on my website, but I wanted a more “sponge” type cake. So I searched and looked at many, many recipes…. Until I came to this website; Guai Shu Shu<\/strong><\/a>, and its creator is Kenneth Goh<\/strong><\/a>.<\/p>\n

If there are people who know how to make this type of sponge cake, so spongy and elastic, it is the Asians. They make art with roll cakes, in fact they create beautiful drawings and designs on them. So I decided to look at websites there knowing, 100%, that the result would be good.<\/p>\n

I got to their website and I really liked the way they explained the process, their mistakes and errors, as well as what we should do to avoid problems with the final result. There was something that I found very novel, as well as intelligent. To integrate the flour into the preparation, it is previously cooked together with the oil (in the same way that we start by making a b\u00e9chamel sauce). This scalded flour, like the tangzhong<\/strong>, acquires a wonderful quality in that its absorption capacity is increased. This not only increases the amount of liquid we can work with in the recipe, but also gives a much moister result.<\/p>\n

I tried your recipe and it was a success<\/strong>, so I decided to include it in the preparation, thank you very much!<\/p>\n

The filling.<\/h5>\n

Since it’s autumn, I had to use an autumn ingredient to fill it. There are so many great ingredients, but pumpkin is my fave. I thought I’d make a spiced pumpkin jam in the same way we made Pumpkin Pie<\/strong><\/a>. They are super aromatic and captivating spices.<\/p>\n

Yes it’s true that I’m calling it a jam, but it could almost be considered a dense paste or even “cheese fruit”. For this recipe we need the jam not to contain too much moisture, otherwise it could spoil the cake a bit. We need it to be rather thick, but spreadable. Both in the recipe and at the bottom, in the NOTES section, I detail the whole process and procedure in detail and the reason for each step.<\/p>\n

\"Swiss <\/picture><\/div>\n
The dough.<\/h5>\n

To cover the sponge cake, I needed a\u00a0dough that would be very tender<\/strong>, but would also hold its shape very well after baking. At first I thought of brioche dough, but as there was too much butter in it, I didn’t know if it would work well… So I decided to use my Viennese bread recipe<\/strong><\/a>.<\/p>\n

It is a very grateful dough, very easy to work with, with a very tender and very fluffy result. It also holds its shape very well. I thought it would be ideal for this recipe.<\/p>\n

It is true that not having a guide to know how much dough I would need, I had to make more dough than necessary. So you will have some dough left over. But, every cloud has a silver lining, in my case I made three hamburger buns of 100 g each (so good!) and the baking time they need is 12 minutes at the temperature specified in the recipe.<\/p>\n

I am aware that the dough itself is not a brioche. Forgive me for the readjustment and adaptation of the name of the preparation \ud83d\ude42<\/p>\n

Final assembling.<\/h5>\n

To give the final touch to this pastry, which I’m crazy about, I decided to make a mascarpone cream<\/strong>. It is a cream that you have already seen in many posts, but I really like the final result both in flavour and density, not to mention how well it keeps out of the fridge (without overdoing it, of course!).<\/p>\n

Of course, you can use whipped cream if you prefer, but I recommend this cream if you like it.<\/p>\n

The finishing steps are a little cinnamon powder and a tuile. I have always found tuiles made with silicone moulds or stencils to be very elegant… So I remembered that a few years ago I was given a silicone mat<\/strong> <\/a>to make some sugar decorations and I hadn’t used it yet. I am very happy to have been able to give them such a nice and elegant debut.<\/p>\n

In this post on the blog I showed you how to make wafers or Russian cigarettes<\/strong><\/a>, the result is very good. But I wanted to try another recipe in which some details and processes were varied to compare results. So I decided to try this one from Baking Obsession<\/strong><\/a><\/em>. I was very happy with the result as well.<\/p>\n

The whole thing is a sweet that I can’t find the words to describe it? Wonderful, but really wonderful \ud83d\ude42<\/p>\n