Raspberry Swirl Brioche Loaf
A delightful and soft brioche loaf swirled with sweet raspberry jam, perfect for breakfast or as a snack.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour For the base of the brioche
- 1/4 cup sugar For sweetness
- 1 teaspoon salt To enhance flavor
- 2 1/4 teaspoons active dry yeast To help the dough rise
- 1/2 cup milk, warmed Temperature should be warm to the touch
- 1/2 cup unsalted butter, melted Adds richness to the bread
- 4 large eggs For structure and moisture
Filling Ingredients
- 1/2 cup raspberry jam For the sweet swirl
- 1 tablespoon lemon juice Enhances flavor of the jam
Instructions
Preparation
- In a bowl, combine warm milk and yeast. Let it sit until frothy, about 5-10 minutes.
- In a large mixing bowl, combine flour, sugar, and salt. Make a well in the center and add the yeast mixture, melted butter, and eggs.
- Mix until a dough forms, then knead for about 10 minutes until smooth.
- Cover and let rise in a warm place until doubled in size, about 1-2 hours.
Assembly
- Punch down the dough and roll it out on a floured surface into a rectangle.
- Spread raspberry jam over the dough and sprinkle with lemon juice.
- Roll the dough tightly and place it in a greased loaf pan.
- Cover and let rise again until doubled, about 30-45 minutes.
Baking
- Preheat the oven to 350°F (175°C).
- Bake for 30-35 minutes or until golden brown.
- Allow to cool before slicing.
Notes
This brioche loaf is wonderful on its own, but it’s fantastic with butter or cream cheese. Serve it alongside fresh fruit for brunch.