Description

This Raspberry Swirl Brioche Loaf is a fluffy and tender bread featuring a delicious swirl of raspberry filling, perfect for breakfast or a sweet snack. The rich brioche dough is enriched with butter and eggs, creating a soft texture paired beautifully with the fruity raspberry filling. Baked to a golden brown with a shiny egg wash, this homemade loaf impresses with its taste and visual appeal.

Ingredients

Scale

Dough Ingredients

3 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1/2 tsp salt
1/2 cup whole milk, warmed
2 large eggs
1/2 cup unsalted butter, softened

Filling and Topping

1/2 cup raspberry filling (jam or fresh raspberry combined with sugar)
1 egg (for egg wash)
2 tbsp milk (for egg wash)

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Instructions

Prepare the dough: In a large bowl, combine the warm milk with yeast and a pinch of sugar. Let it sit for 5-10 minutes until frothy. Add the flour, sugar, and salt, then mix to combine. Incorporate the eggs and softened butter, kneading until smooth and elastic dough forms.
First rise: Cover the dough with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
Shape the loaves: Roll out the dough on a floured surface into a rectangle. Spread the raspberry filling evenly over the surface, then roll the dough tightly into a log. Cut the log into two equal pieces and place each piece into a greased loaf pan, swirl side visible.
Second rise: Cover the loaf pans with plastic wrap or a kitchen towel and let them rise in a warm place for 30-45 minutes until puffed up nicely.
Preheat oven: While the loaves are rising, preheat your oven to 350°F (175°C).
Prepare egg wash: In a small bowl, whisk together the egg and milk to create an egg wash.
Brush and bake: Brush the tops of the loaves with the egg wash for a golden finish. Bake in the preheated oven for 25-30 minutes until golden brown and hollow-sounding when tapped. If browning too quickly, cover loosely with aluminum foil.
Cool: Remove the loaves from the oven and let them cool in the pans for about 10 minutes. Then transfer to a wire rack to cool completely before slicing.

Notes

Use room temperature butter to incorporate easily into the dough.
Ensure milk is warm (not hot) to activate yeast without killing it.
Raspberry filling can be homemade or store-bought jam.
Loaves can be stored in an airtight container for up to 3 days.
For a dairy-free version, substitute milk and butter accordingly.
Allow dough to rise in a draft-free, warm area for best results.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: French