I first made brioche scrolls in during 2020's lockdown. It's not surprising I've had cravings for enriched dough again, since I haven't been able to purchase my favourite brioche at my local cafe, Seabreeze. This recipe yields a smaller amount of dough, but it fits perfectly into a bundt tin to make a beautiful wreath. The dough is best chilled overnight in the fridge to develop flavour so make it the day before you want to eat them!
There are many delicious flavour combos you can use for your filling, e.g. apricot jam and chocolate, lemon curd and rhubarb, custard and berries, and the classic cinnamon and walnut.

Makes 8
2 1/2 tsp instant dried yeast
4 Tbsp warm milk of choice
2 c flour
3 1/2 Tbsp caster sugar or sweetener of choice
2 large eggs
1 tsp salt
150 g softened butter, cut into cubes

1 c jam of choice (I used fig & ginger)
1/2 c chocolate chips/melts, optional

1 Tbsp jam mixed with 1 Tbsp warm water

In a small bowl mix yeast with warmed milk and 1 tsp of the sugar. Leave to froth for 5 minutes.
In a food processor mix flour, sugar, eggs and salt until combined. Add the foamy yeast and mix on low speed for 1 minute. With motor running on low add cubes of butter one at a time. Keep blitzing for about 5 minutes until dough is firm enough to handle.
Shape dough into a ball, place in an oiled bowl, cover with cling film or lid and let rise for a couple of hours until it has doubled in size. Punch the dough down, knead a few times then place in the covered bowl again in the fridge overnight.
The next day, generously butter a bundt pan. Roll out dough on a floured surface to a rectangle about 30 cm x 15 cm. With the long end facing you, spread jam over the dough, leaving a 2 cm border on the edge. Sprinkle over chocolate bits. Brush edge with water. Roll up the dough and seal the dampened edge to the log.
Cut into 8 equal size pieces and place into the bundt tin. Cover with a tea towel and let rise for 45 minutes.
Preheat oven to 180C. Bake brioche for 20-25 minutes. Leave in the tin to cool for 5 minutes before transferring onto a serving plate and brushing with glaze.