Description
This Raspberry Swirl Brioche Loaf recipe delivers a delightfully fluffy and tender bread with a sweet and tangy raspberry filling swirled throughout. Perfect for breakfast or a special brunch, this brioche combines rich buttery dough with a vibrant fruit twist, baked to golden perfection.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 tsp salt
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup warm milk (about 110°F/43°C)
- 4 large eggs
- 1 cup unsalted butter, softened
Filling
- 1 cup raspberry filling or raspberry jam
Egg Wash
- 1 large egg
- 2 tbsp milk
Instructions
- Proof the Yeast and Prepare Dough: In a small bowl, dissolve the yeast in warm milk and let it sit until frothy, about 5-10 minutes. In a large mixing bowl, combine flour, sugar, and salt. Add eggs, softened butter, and the frothy yeast mixture. Knead until a smooth and elastic dough forms, about 10-15 minutes by hand or 7-10 minutes with a stand mixer.
- First Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
- Shape the Loaves with Raspberry Swirl: Punch down the dough and divide it into two equal parts. Roll each portion into a rectangle. Spread the raspberry filling evenly over the dough, then roll up tightly, jelly-roll style, to swirl the filling inside. Place each rolled loaf into greased loaf pans.
- Second Rise: Cover the loaf pans with plastic wrap or kitchen towels and let the loaves rise in a warm place for about 30-45 minutes, until puffed up nicely.
- Preheat Oven and Prepare Egg Wash: While the loaves rise, preheat your oven to 350°F (175°C). In a small bowl, whisk together one egg and two tablespoons of milk for the egg wash.
- Apply Egg Wash: Brush the tops of each loaf generously with the egg wash to achieve a beautiful golden brown crust during baking.
- Bake: Bake the loaves in the preheated oven for 25-30 minutes, or until golden brown and the bottoms sound hollow when tapped. If the tops brown too quickly, loosely cover with aluminum foil to prevent burning.
- Cool: Remove the loaves from the oven and let them cool in the pans for about 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Make sure your milk is warm but not hot, ideally around 110°F (43°C), to properly activate the yeast without killing it.
- Use softened unsalted butter for richer flavor and better texture in your brioche.
- For a more intense raspberry flavor, warm the raspberry filling slightly before spreading it onto the dough.
- Store leftover brioche in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- This recipe can be doubled to make more loaves if desired.
