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??
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!
1 3/4cupswhole wheat flourI prefer a white wheat. You can use a red wheat if that is what you have.
1 3/4-2cupsall purpose flour
2 1/2teaspoonsactive dry yeast
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. The following day, you will be ready to go. I will show how I am going to use the dough, but you can use it how you choose. Bake at 350-375 degrees, depending on what you are going to do with it.
1recipe brioche doughThis 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!
3tablespoonsfresh lemon zest
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.
An unusual compote made from kiwi, not a typical fruit for compote.
Keyword fruit compote, kiwi compote, simple fruit compote
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author Amy- A Red Spatula
1.5-2cupskiwipeeled, and small cube
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!