Description
This Raspberry Swirl Brioche Loaf is a decadent French-inspired breakfast or dessert bread featuring a soft, buttery brioche dough generously swirled with luscious raspberry preserves and fresh raspberries. Perfect for slicing and enjoying fresh, toasted, or drizzled with a simple glaze, this loaf offers a delicate balance of sweetness and tartness with a tender crumb that stays soft for days.
Ingredients
Scale
For the Brioche Dough:
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- ½ teaspoon salt
- ½ cup whole milk, warm (about 110°F)
- 3 large eggs, room temperature
- ½ cup unsalted butter, softened and cut into cubes
For the Raspberry Swirl Filling:
- ¾ cup raspberry preserves or jam
- 1 tablespoon cornstarch
- 1 cup fresh or frozen raspberries
For Brushing:
- 1 egg (for egg wash)
- 1 tablespoon milk
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Activate Yeast: In the bowl of a stand mixer, combine warm milk, granulated sugar, and active dry yeast. Let sit for 5–10 minutes until the mixture is foamy, indicating the yeast is activated and ready.
- Make Dough: Add the flour, salt, and room temperature eggs to the yeast mixture. Using the dough hook attachment, mix on medium speed until a soft dough forms.
- Add Butter: Incorporate the softened unsalted butter one cube at a time, mixing well after each addition. Continue kneading the dough for 8–10 minutes until it becomes smooth, elastic, and slightly sticky.
- First Rise: Cover the bowl with a cloth or plastic wrap and let the dough rise in a warm place until it doubles in size, approximately 1½ to 2 hours.
- Prepare Raspberry Filling: While the dough is rising, combine raspberry preserves, fresh or frozen raspberries, and cornstarch in a saucepan. Cook over medium heat, stirring frequently, until the mixture thickens, about 5–7 minutes. Remove from heat and let it cool completely.
- Shape Dough: Punch down the risen dough and roll it out on a lightly floured surface into a 9×14 inch rectangle. Spread the cooled raspberry filling evenly over the dough, leaving a ½-inch border around the edges.
- Form the Loaf: Starting from the long side, roll the dough tightly into a log. Slice the log lengthwise down the middle to expose the filling, then twist the two halves together, cut sides up, to create a braided pattern.
- Second Rise: Place the twisted dough into a greased 9×5-inch loaf pan. Cover and let it rise again for 45–60 minutes until the dough becomes puffy.
- Preheat and Prepare for Baking: Preheat your oven to 350°F (175°C). In a small bowl, beat the egg with 1 tablespoon milk to create an egg wash. Brush the top of the loaf with this egg wash to promote golden browning.
- Bake: Bake the loaf for 35–40 minutes, or until it is golden brown and cooked through. If the top browns too quickly, tent loosely with foil to prevent burning.
- Cool and Glaze: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. If desired, mix powdered sugar, milk, and vanilla extract to make a glaze, and drizzle it over the cooled loaf.
Notes
- This brioche loaf stays soft for days and is perfect for making delicious French toast.
- You can easily swap the raspberry filling with other fruit preserves or even chocolate spread to vary the flavors.
- Ensure your milk is warm but not hot when activating yeast to avoid killing the yeast.
- When kneading, the dough will be slightly sticky—avoid adding too much flour to keep the brioche tender.
- Use room temperature eggs and softened butter for better dough consistency and rise.
