Description
This Raspberry Swirl Brioche Loaf is a soft, buttery bread infused with a sweet and tangy raspberry filling. The dough is enriched with eggs and butter for a tender crumb, while the raspberry preserves create a vibrant swirl inside. Finished with a simple lemon glaze, this brioche loaf makes a delightful breakfast or dessert treat perfect for sharing.
Ingredients
Scale
Dough
- 3 ¼ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ¼ cup granulated sugar
- ½ tsp salt
- ½ cup warm milk (about 110°F)
- 4 tbsp unsalted butter, softened
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional)
Raspberry Filling
- 1 cup raspberry preserves or jam
- 1 tbsp cornstarch
- 2 tbsp water
Finish
- 1 tbsp butter, melted (for brushing)
- ¾ cup powdered sugar
- 1–2 tbsp lemon juice
- 1 tbsp milk or cream
Instructions
- Prepare the Dough: Mix the warm milk with a pinch of sugar, then sprinkle the active dry yeast on top and let it sit for 5–10 minutes until it becomes frothy, indicating the yeast is activated.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt thoroughly to combine.
- Combine Ingredients: Add the yeast mixture, softened butter, eggs, vanilla extract, and lemon zest (if using) to the dry ingredients. Mix until a rough dough forms.
- Knead the Dough: Knead the dough by hand or with a mixer for 10–12 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm spot until doubled in size, approximately 1 to 1.5 hours.
- Make the Raspberry Filling: In a small saucepan, combine raspberry preserves, cornstarch, and water. Heat gently while stirring until the mixture thickens slightly. Remove from heat and let cool completely.
- Shape the Loaf: Punch down the risen dough and roll it out on a floured surface into a 10×15-inch rectangle.
- Spread Filling: Evenly spread the cooled raspberry filling over the dough, leaving a ½-inch border around the edges.
- Form the Loaf: Roll the dough tightly into a log, then slice it lengthwise down the center to expose the filling layers.
- Twist the Dough: Twist the two halves together with the cut sides facing upward to create a swirl pattern.
- Second Rise: Place the twisted loaf into a greased 9×5-inch loaf pan, cover it, and let it rise for another 30–40 minutes until puffed.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Brush with Butter: Lightly brush the top of the loaf with melted butter to enhance browning and flavor.
- Bake the Loaf: Bake the brioche for 35–40 minutes until it is golden brown. If the top browns too fast, tent with foil to prevent burning.
- Cool: Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Add the Glaze (Optional): Whisk together powdered sugar, lemon juice, and milk or cream until smooth. Drizzle this glaze over the cooled brioche loaf for a bright, sweet finish.
Notes
- Ensure the milk is warm but not hot to properly activate the yeast without killing it.
- Kneading time is crucial for developing gluten, ensuring a soft and elastic brioche.
- Chilling the raspberry filling before spreading helps prevent the dough from becoming soggy.
- Cover the loaf with foil during baking if it browns too quickly to avoid burning.
- The lemon glaze adds extra brightness but can be omitted for a simpler presentation.
- This brioche loaf is best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
