Lemon Swirl Loaf with Kiwi Compote

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I have an obsession with all things lemon. This Lemon Swirl Loaf With Kiwi Compote just adds to the growing list of lemon brioche breads I have made. They are all the same basic brioche recipe, with whole grain or all white flour. Then formed in different ways. Here are some lemon swirl rolls. Or how about this lemon pull apart loaf?

When you are making brioche, I always prefer to make it the day ahead. This gives the dough time to rest and while it is chilled, it is not as sticky. So, this is an easy make ahead bread too. The day you are ready to start, make your lemon sugar. I made this loaf of bread with a Kamut Flour. This is a new flour to me, and I really loved it. It will definitely make it in my bread making frequently. In fact, I have several plans for it in the next few weeks.

I wash my lemons first. There are a lot of pesticides stored in lemon peel, so I wash thoroughly before zesting. Microplane is my zester of choice. Make sure you are only getting the zest, and not getting into the pith (the white layer under the zest). The pith is bitter and you really won’t want this in your bread.

Add the zest to your granulated sugar.

Mix well so the sugar is well distributed.

Melt your butter.

Once it is ready, roll out your dough. I like to roll my brioche when it is cold, so it may crack a touch on the edges. Don’t stress about this, simply push it back together. This is a very soft, supple dough (is that a weird description?).

Brush lightly with melted butter.

Sprinkle with lemon sugar.

Roll just like you would a cinnamon roll and slice down the middle lengthwise. This post for the cranberry orange swirl loaf has a video will show you show.

Swirl to form the loaf.

Place in your bread pan. I love my Calphalon and used it so many times I don’t even know! It is good and thick and perfect for bread baking.

Here is the top view. You can see it is not perfect, but still so beautiful.

Here is the finished product. Isn’t there something so beautiful about baked goods??

Side view!

I think for the wow factor you get on this bread is definitely worth the time and effort you put into it.

Now on to the kiwi compote. Let me just say, I only tried this kiwi compote because part of our monthly challenge was to use kiwi and lemon together.

To be perfectly honest though, I will never make kiwi compote again. It was okay, but not something I would actively seek out. Anyway, add kiwi, water and a touch of sugar to pan.

Cook over medium heat until it has cooked down.

I added in a little more fresh kiwi as it had turned a fairly ugly shade of barely yellow…

I mean, with the lemon swirl bread, you cannot go wrong. It was delicious!

Y’all, that lemon sugar on the top is just so good. I could have eaten just the top. It kind of reminded me of muffin tops, you know where all the sugar caramelizes. It is so good!

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5 from 2 votes

Partial Wheat brioche povitica shaped

This is a beautiful swirled loaf that is much easier to make then it looks. If you can roll a roll for cinnamon rolls, you can make this loaf!
Course Bread
Cuisine American
Keyword Brioche recipes, swirled brioche, whole wheat brioche
Prep Time 10 minutes
Cook Time 15 minutes
resting time 1 day
Total Time 1 day 35 minutes
Servings 12 servings
Author Amy- A Red Spatula

Ingredients

  • 1 3/4 cups whole wheat flour I prefer a white wheat. You can use a red wheat if that is what you have.
  • 1 3/4-2 cups all purpose flour
  • 1 teaspoon salt
  • 3 eggs
  • 1/2 cup warm milk
  • 2 1/2 teaspoons active dry yeast
  • 1/4 cup brown sugar
  • 1/2 cup softened butter

Filling

  • 1/4 cup melted butter
  • 1/3-2/3 cup brown sugar
  • 2/3 cup ground walnuts
  • 1 tablespoon cinnamon

Coating for bread

  • 3 tablespoons melted butter
  • 1/4-1/3 cup brown sugar

Instructions

  • Activate yeast in warm milk. Make sure your milk is warm, not hot. You don't want to kill the yeast. This should only take about 3-5 minutes, depending on the heat of the milk and your house.
    Add milk mixture and remaining ingredients to mixer. Start with only 1 1/2 cups whole wheat flour, you don't want to add too much to begin with. Mix for a few minutes before you decide if you need more or not. It's taking some mixing time to know. You want this dough to be tacky, slightly sticky. Normally when you mix a dough, you will want the dough to pull away from the edges of the bowl, with this brioche, because of the whole wheat, you will want to have more moisture in the dough to begin with. The wheat will absorb more moisture than a regular all purpose flour would. So, if you have a little bit sticking, don't sweat it. Mix for about 4-5 minutes.
    Immediately place in buttered container, cover ( I used a tupperware container with lid) and place in fridge. You can let it rise and use it the day of, but I think it is so much better after a cool rise. So, let place in an airtight container and it goes in the fridge for at least 12 hours.
    The next day, prepare your bread pan. I brushed mine with melted butter. Set aside.
    Remove dough from fridge. Lightly flour your surface and set the dough out. Roll to a rectangle about 10×30 inches. The dough will be very thin. Now, in the photos on the post, I had doubled the recipe, yours will not be that big.
    Brush all but about an inch on the bottom of your long end with melted butter. You will need that inch to pinch closed your roll at the end. It is impossible to do with the butter on it!
    Once it is brushed with butter, sprinkle your brown sugar over the melted butter and spread. Then add your ground walnuts and cinnamon on top of that.
    Let's start rolling. You will start at the top and carefully start rolling down. The dough is thin, so be careful not to tear. I started at one and, rolled and inch or 2 down, then moved down the line doing the same, until you have rolled the roll all the way up. Now, pinch the end to close the roll.
    I cut the 2 ends on my roll just to clean it up and make sure it was all the same size.
    You can skip this next step, but I think it is so good to add a sweet crunch to the bread. Brush your roll with melted butter. Yes, this will be messy. Now spread the brown sugar over the melted butter, again this will be messy.
    Now, you will lay the roll in your pan in an "S" shape. It will form an "S" on the bottom, then with the extra keep snaking the dough across the top. Sorry for that descriptor, I am not sure how to explain this, you will see in the photos on the post.
    Cover the loaf and allow to double at room temp. Towards the end of the rise, preheat oven to 350 degrees.
    Place the loaf in the oven. Bake for 15 minutes.
    Reduce the heat to 300 degrees and bake another 35 minutes. If the top starts to get too dark, tent with tinfoil. I did. It is a large loaf, covered in butter and brown sugar, it will get a deep golden brown. No stress.
    Once it is baked, remove from the oven.
    I like to carefully remove from the pan right away. Once the caramel starts to harden on the edges on the loaf, it can be really hard to get it out of the pan.
    I would recommend waiting at least 5-10 minutes before cutting into the loaf.
    This bread is perfect hot, slathered with butter. It is great cool, it is so good as french toast, it is great toasted. I mean, it is good any way you eat it!!
    Now, sit back and enjoy. You deserve it!!
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5 from 1 vote

Lemon Swirl Loaf

This beautifully flavored swirl loaf is sure to impress family and friends. The flavor is just perfect!
Course Bread
Cuisine American
Keyword lemon swirl loaf, whole grain recipes, whole wheat baked goods, whole wheat brioche
Prep Time 15 minutes
Cook Time 45 minutes
1 hour
Total Time 2 hours
Servings 12 servings
Author Amy- A Red Spatula

Ingredients

  • 1 recipe brioche dough This needs to be made the day before, or at least 6 hours earlier. So, plan ahead. Maybe even mix it Friday night for a Saturday morning bake!
  • 4 tablespoons melted butter
  • 3/4 cup granulated sugar
  • 3 tablespoons fresh lemon zest

Instructions

  • Prepare loaf pan. Do this using pan spray, making sure to cover entire interior of pan. Or you can use melted butter. Simply brush on to cover. This can also be made free form on a baking sheet. Make sure and either spray the pan or line with parchment. Set pan aside.
    Combine lemon zest and granulated sugar in small bowl. Mix well to make sure zest is evenly distributed. Set aside.
    Remove dough from refrigerator.
    Roll to a 12×18 rectangle. Depending on how sticky your dough is, you might want to add a little flour to your work surface. Use the least amount you can. You don't want to work extra flour into the dough.
    Brush the surface, minus about 2 inches on the bottom edge (the 12 inch edge). You want leave it raw so when you roll your loaf you will have the edge to be able to pinch and it will stay. It won't pinch closed if it has butter on it.
    Next, sprinkle and spread the sugar on the buttered area.
    Roll the loaf on the 12 inch side. pinch loaf closed.
    Slice loaf down the middle, lengthwise.
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5 from 1 vote

Kiwi Compote

An unusual compote made from kiwi, not a typical fruit for compote.
Course condiments
Cuisine American
Keyword fruit compote, kiwi compote, simple fruit compote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 5 servings
Author Amy- A Red Spatula

Ingredients

  • 1.5-2 cups kiwi peeled, and small cube
  • 1 tablespoon granulated sugar
  • 1/3 cup water

Instructions

  • Add 1 cup kiwi, sugar and water to small pan.
    Heat compote over medium heat. Cook for about 10 minutes, stirring frequently. The kiwi will lose it vibrant green color and soften. The water should cook out also during this 10 minutes. If you need to add a touch more water, only add another tablespoon. This will depend on how hot your cook top runs and how thick your pan is. (Remember, there are plenty of variables in cooking and baking).
    I added in the last 1/2-1 cup kiwi, just to add a little green color back in.
    This is great served over any dessert, bread (like I am showing), or cookie.
    Now, sit back and enjoy. You deserve it!

About The Author

Amy