Description
Fresh raspberry swirl brioche loaf arrives as your weekend baking project that brings pure breakfast magic right to your kitchen table. Tender layers of buttery dough and sweet raspberry ribbons create a delightful morning treat your family will absolutely adore.
Ingredients
Scale
Main Ingredients:
- 3.5 cups all-purpose flour
- 4 large eggs
- 0.5 cup warm milk
- 10 tablespoons unsalted butter
- 0.5 cup granulated sugar
Supporting Ingredients:
- 2.25 teaspoons active dry yeast
- 1 teaspoon salt
Flavor Enhancers:
- 0.33 to 0.5 cup raspberry jam
- 0.5 teaspoon lemon zest
Egg Wash:
- 1 egg yolk
- 1 tablespoon milk
Instructions
- Activate the yeast by mixing ½ cup warm milk (110°F) with 2 ¼ teaspoons active dry yeast in your stand mixer. Allow mixture to become frothy for 5 minutes.
- Add 4 large room temperature eggs, ¼ cup sugar, and 1 teaspoon salt to the foamy yeast mixture. Mix thoroughly using dough hook attachment.
- Gradually incorporate 3 ½ cups all-purpose flour into the liquid mixture. Knead until a soft, cohesive dough forms.
- Integrate 10 tablespoons softened unsalted butter, one tablespoon at a time. Continue kneading on medium speed for 10 minutes until your dough becomes elastic and slightly tacky.
- Transfer dough to a greased bowl. Cover with plastic wrap and let rise in a warm spot for 1 ½ to 2 hours, or until volume doubles.
- Punch down risen dough and roll into a 12×16-inch rectangle on a lightly floured surface.
- Spread ½ cup seedless raspberry jam evenly across the dough, leaving a small border. Optional: Sprinkle ½ teaspoon lemon zest over jam.
- Roll the dough tightly into a log, starting from the long side. Slice log lengthwise down the center.
- Twist the two halves together, keeping cut sides facing upward. This creates a beautiful swirled effect.
- Place twisted dough into a greased 9×5-inch loaf pan. Cover and let rise for 45-60 minutes.
- Preheat oven to 350°F. Whisk 1 egg yolk with 1 tablespoon milk to create egg wash.
- Brush loaf surface generously with egg wash. Ensure complete coverage for golden color.
- Bake at 350°F for 35-40 minutes. Your loaf should reach an internal temperature of 190°F.
- If edges brown too quickly, tent with aluminum foil to prevent burning.
- Remove from oven and cool in pan for 10-15 minutes. Transfer to wire rack and wait 30 minutes before slicing to maintain perfect texture.
Notes
- Let the dough rise in a warm, draft-free spot like near a heating vent or in a turned-off oven with the light on to help it develop perfectly.
- Ensure your butter is at room temperature and added gradually to create a smooth, glossy dough that’s not greasy.
- For a gluten-free version, swap wheat flour with a high-quality gluten-free bread flour blend and add xanthan gum for better structure.
- If fresh raspberries are in season, replace some jam with fresh fruit for a more vibrant and intense raspberry flavor.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Breads
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 10
- Calories: 295 kcal
- Sugar: 13 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 80 mg