Description
This Raspberry Swirl Brioche Loaf is a beautifully soft and buttery French bread, swirled with sweet and tangy raspberry preserves and fresh raspberries. Perfect for breakfast or dessert, this homemade brioche combines tender crumb with a glossy, golden crust for a delightful treat that’s as impressive as it is delicious.
Ingredients
Scale
Dry Ingredients
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/2 cup whole milk, warmed to 110°F
- 10 tablespoons unsalted butter, softened and cubed
Filling and Topping
- 3/4 cup raspberry preserves or jam
- 1/2 cup fresh raspberries (optional)
- 1 egg (for egg wash)
- 1 tablespoon water
Instructions
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, granulated sugar, active dry yeast, and salt to form the base of the dough.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs and warm whole milk until fully blended to prepare the liquid mixture for the dough.
- Form Dough: With the mixer running on low speed, slowly add the wet ingredients to the dry mixture until combined. Increase the mixer speed to medium and knead the mixture for 2–3 minutes.
- Add Butter: Gradually incorporate the softened butter by adding a few cubes at a time to the mixer, allowing each addition to fully blend into the dough. Continue kneading for 8–10 minutes until the dough becomes smooth and elastic.
- First Rise: Transfer the dough to a greased bowl, cover it, and let it rise in a warm place for 1–2 hours, or until it has doubled in size.
- Prepare Dough for Filling: Once risen, punch down the dough to release air. Roll it out on a floured surface into a 9×15-inch rectangle for an even layer of filling.
- Add Filling: Spread the raspberry preserves evenly over the dough, leaving a small border around the edges. Optionally, sprinkle fresh raspberries evenly across the preserves.
- Shape the Loaf: Starting from the long side, roll the dough tightly into a log. Using a sharp knife, slice the log lengthwise down the center. Twist the two halves together with the cut sides facing up to create the swirl effect.
- Second Rise: Carefully place the twisted loaf into a greased 9×5-inch loaf pan. Cover and let it rise again for 45–60 minutes until puffed.
- Prepare Egg Wash: Preheat the oven to 350°F (175°C). Beat the remaining egg with 1 tablespoon water and brush generously over the loaf to create a shiny, golden crust.
- Bake the Brioche: Bake for 35–40 minutes, or until the loaf turns golden brown and is cooked through, confirming doneness with a toothpick or by tapping the bottom of the loaf for a hollow sound.
- Cool: Allow the brioche to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing to preserve its texture and flavor.
Notes
- You can use store-bought or homemade raspberry preserves for this recipe.
- Swap out raspberries for strawberries or blueberries if you prefer a different fruit flavor.
- For an extra glossy finish, brush the baked loaf with warm simple syrup once it comes out of the oven.
