Description
This Raspberry Swirl Brioche Loaf is a tender, buttery bread featuring a vibrant raspberry jam swirl that adds a burst of fruity sweetness. Perfect for breakfast or an elegant snack, this loaf combines the rich, fluffy texture of classic brioche with a delightful raspberry filling, making it a visually stunning and delicious treat.
Ingredients
Scale
Dough
- 3¼ cups (400g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 1 tsp salt
- 1 packet (7g) instant yeast
- 4 large eggs, room temperature
- ½ cup (120ml) warm milk
- 10 tbsp (140g) unsalted butter, softened and cubed
Filling
- ¾ cup (180g) raspberry jam or purée
- 1 tbsp cornstarch (if using purée)
- Optional: ½ tsp lemon zest
Finishing
- 1 egg, beaten (for egg wash)
- Powdered sugar or glaze (optional)
Instructions
- Make dough: In a mixer bowl, combine the all-purpose flour, granulated sugar, salt, and instant yeast. Add the warm milk and room temperature eggs. Mix on low speed to combine, then knead on medium speed for 6 to 8 minutes until a rough dough forms.
- Add butter: Gradually add the softened, cubed unsalted butter one piece at a time. Continue kneading for 8 to 10 minutes until the dough is glossy, elastic, and smooth.
- First rise: Transfer the dough to a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1½ to 2 hours, or until doubled in size.
- Chill dough: Punch down the dough gently to release air, cover it tightly, and refrigerate for at least 4 hours or overnight to develop flavor and improve texture.
- Prepare swirl: If using raspberry purée, place it in a small saucepan with cornstarch and simmer gently until thickened. Remove from heat, add optional lemon zest, and allow the mixture to cool completely before use.
- Shape loaf: Roll the chilled dough out on a lightly floured surface into a 10 by 14-inch rectangle. Spread the raspberry jam or cooled purée evenly over the dough.
- Roll and twist: Starting at one short end, roll the dough into a tight log. Slice the log lengthwise down the middle to expose the swirl. Twist the two halves together, keeping the cut sides facing upward, then transfer the twisted loaf into a greased loaf pan.
- Second rise: Cover the loaf pan with a towel or plastic wrap, and let the dough rise for 45 to 60 minutes, until puffed and nearly doubled.
- Bake: Preheat the oven to 350°F (175°C). Brush the top of the loaf with the beaten egg wash for a shiny, golden crust. Bake for 35 to 40 minutes, until the loaf is golden brown and cooked through. If the top browns too quickly, tent loosely with foil during baking.
- Cool and finish: Allow the brioche to cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely. Optionally, dust with powdered sugar or drizzle with a glaze before serving.
Notes
- For best flavor and texture, refrigerate the dough overnight to ferment slowly.
- Use fresh high-quality raspberries or strawberry jam if raspberry is unavailable.
- If you prefer a vegan version, substitute eggs and butter with plant-based alternatives, though texture will differ.
- Ensure the butter is softened, not melted, for proper incorporation into the dough.
- You can glaze the finished loaf with a simple mixture of powdered sugar and lemon juice for extra sweetness.
