Description
A delightful raspberry swirl brioche loaf that is soft, buttery, and perfect for brunch or dessert.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 tablespoon active dry yeast
- 1/2 cup whole milk (warmed)
- 4 large eggs
- 1/2 cup unsalted butter (softened)
- 1/2 cup raspberry jam
Instructions
- Combine the yeast with warm milk in a small bowl and let it sit for 5 minutes until frothy.
- Whisk together the flour, sugar, and salt in a large mixing bowl.
- Add the yeast mixture and eggs to the dry ingredients, mixing until a shaggy dough forms.
- Transfer the mixture to a floured surface and knead in the softened butter for about 7-10 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover it, and let it rise in a warm place until doubled in size, roughly 1-2 hours.
- Punch the dough down gently to release air, then roll it out into a rectangle (approximately 12 by 18 inches).
- Spread the raspberry jam evenly over the dough, leaving a small border along the edges.
- Roll the dough into a tight log from one of the long edges and pinch the seams to seal.
- Place the rolled dough in a greased loaf pan, seam side down, and let it rise again until doubled, about 30-45 minutes.
- Preheat your oven to 350°F (175°C).
- Bake the loaf for 30-35 minutes until golden brown and it sounds hollow when tapped on the bottom.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For extra flavor, consider using homemade raspberry jam or other types of fruit preserves.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 8g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
Keywords: brioche, raspberry jam, baking, dessert, brunch