Description
Fresh raspberry swirl brioche loaf brings pure delight to your weekend baking adventure. Silky dough twirled with tangy raspberries creates a breakfast treat that feels like a warm hug from your favorite bakery.
Ingredients
Scale
Main Ingredients:
- 3.25 cups all-purpose flour
- 2 large eggs
- 1 cup raspberry preserves or jam
- 4 tablespoons unsalted butter, softened
Wet Ingredients and Flavorings:
- 0.5 cup warm milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon melted butter
Dry Ingredients and Thickeners:
- 1 packet active dry yeast
- 0.25 cup granulated sugar
- 0.5 teaspoon salt
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.75 cup powdered sugar
- 1.5 tablespoons lemon juice
- 1 tablespoon milk or cream
Instructions
- Mix 3 ¼ cups flour, 2 ¼ tsp yeast, ¼ cup sugar, and ½ tsp salt in a large mixing bowl. Ensure the dry ingredients are thoroughly combined.
- Warm ½ cup milk to exactly 110°F. Pour the heated milk into the dry mixture along with 4 tbsp softened butter, 2 eggs, 1 tsp vanilla, and 1 tsp lemon zest.
- Knead the dough for 8-10 minutes until it becomes smooth and elastic. Your dough should feel soft and slightly tacky but not sticky.
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm spot for 1 ½ hours. The dough should double in size.
- Whisk 1 tbsp cornstarch with 2 tbsp water in a small saucepan. Add 1 cup raspberry preserves and cook over medium heat for 3-4 minutes until thickened.
- Roll the risen dough into a 12×16 inch rectangle on a lightly floured surface. Spread the raspberry mixture evenly, leaving a ½ inch border.
- Roll the dough tightly from the long side, creating a log. Slice the log in half lengthwise, leaving one end connected.
- Twist the two halves together, forming a braided loaf. Place in a greased 9×5 inch loaf pan and let rise for 45 minutes.
- Preheat the oven to 350°F. Bake the loaf for 35-40 minutes until golden brown. Your loaf should sound hollow when tapped.
- Brush the hot loaf with 1 tbsp melted butter. Mix ¾ cup powdered sugar, ½ tbsp lemon juice, and 1 tbsp milk to create a smooth glaze.
- Drizzle the glaze over the warm loaf. Let the brioche cool completely before slicing and serving.
Notes
- Ensure milk is warm (not hot) to activate yeast without killing it, which helps the dough rise perfectly.
- Let the dough rise in a draft-free, warm spot like near a sunny window or inside a turned-off oven.
- Room temperature ingredients blend more smoothly, so take butter and eggs out 30 minutes before mixing.
- For a gluten-free version, swap wheat flour with a 1:1 gluten-free baking blend and add xanthan gum for better texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breads
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8 to 10
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 43 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 55 mg