Description
Soft, buttery brioche meets tangy raspberry in this eye-catching swirl loaf. Perfect for breakfast, brunch, or an indulgent afternoon treat, this raspberry brioche loaf is as delightful to eat as it is to look at.
Ingredients
For the Brioche Dough:
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2 ¼ cups all-purpose flour
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2 ¼ tsp active dry yeast
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¼ cup warm milk
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3 tbsp sugar
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3 large eggs
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½ tsp salt
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½ cup unsalted butter, softened
For the Raspberry Swirl:
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½ cup raspberry jam or preserves
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½ cup fresh or frozen raspberries (optional for extra texture)
For the Egg Wash:
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1 egg yolk + 1 tbsp milk
Instructions
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Activate the yeast:
Combine yeast, warm milk, and 1 tbsp sugar. Let sit 5–10 minutes until foamy. -
Make the dough:
In a mixing bowl, combine flour, remaining sugar, salt, eggs, and yeast mixture. Mix until a sticky dough forms.
Gradually add butter, a tablespoon at a time, mixing well. Knead for 8–10 minutes until smooth and elastic. -
First rise:
Cover dough and let rise in a warm place for 1–1.5 hours, or until doubled. -
Shape and swirl:
Roll out dough into a rectangle (about 9×14 inches). Spread raspberry jam evenly and sprinkle with raspberries. Roll into a log from the short end.
Slice the log lengthwise and twist the two halves together with the filling facing up. Place into a greased loaf pan. -
Second rise:
Let the shaped loaf rise for 30–45 minutes until puffy. -
Bake:
Preheat oven to 350°F (175°C). Brush with egg wash and bake for 30–35 minutes, or until golden and cooked through. -
Cool and serve:
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Notes
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Use a stand mixer with a dough hook for easier kneading.
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Try with strawberry, blueberry, or apricot jam for variety.
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Add lemon zest to the filling for a fresh citrus twist.
- Prep Time: 25 minutes (plus 1.5–2 hrs rising time)
- Cook Time: 35 minutes
Nutrition
- Calories: 310kal
- Sugar: 12g
- Sodium: 140mg
- Fat: 17g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g