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Raspberry Swirl Brioche Loaf

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A rich, buttery brioche loaf with a luscious ribbon of tangy raspberry preserves, perfect for breakfast, snacks, or dessert.

Ingredients

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  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1/2 cup whole milk, warmed
  • 3 large eggs
  • 1/2 cup unsalted butter, softened
  • 1 cup raspberry preserves
  • 1 egg (for egg wash)

Instructions

  1. Activate the yeast: In a bowl, combine warmed milk and yeast; let it sit for 5-10 minutes until frothy.
  2. Combine dry ingredients: In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture and eggs; mix until combined.
  3. Knead until smooth: Knead in butter until smooth and elastic, about 10 minutes.
  4. Initial rise: Place dough in a greased bowl, cover, and let it rise for 1-2 hours until doubled in size.
  5. Prepare for swirling: Punch down the dough and roll it out into a rectangle. Spread raspberry preserves on top.
  6. Shape the loaf: Roll up the dough tightly and place it in a greased loaf pan.
  7. Second rise: Cover and let rise for another 30-60 minutes.
  8. Preheat the oven: Preheat oven to 350°F (175°C). Brush the top with egg wash.
  9. Bake to perfection: Bake for 30-35 minutes until golden brown.
  10. Cool before slicing: Allow to cool before slicing.

Notes

Store the brioche in an airtight container at room temperature for up to 3 days, or freeze for up to a month. Consider adding vanilla or almond extract for extra flavor.

Nutrition

Find it online: https://delishrecipezbylucy.com/raspberry-swirl-brioche-loaf/

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