Description
Indulge in a homemade Raspberry Swirl Brioche Loaf for breakfast. This recipe combines rich, buttery brioche with a tangy raspberry filling!
Ingredients
Scale
For the Brioche Dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup warm milk (around 110°F)
- 4 large eggs, lightly beaten
- 1/2 cup (1 stick) unsalted butter, softened
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Egg Wash:
- 1 large egg
- 1 tablespoon milk
Instructions
- Prepare the Dough: In a large bowl, whisk together the flour, sugar, and salt. Stir in the yeast.
- Add Wet Ingredients: In a separate bowl, combine the warm milk and beaten eggs. Add this mixture to the dry ingredients and mix until a shaggy dough forms.
- Incorporate Butter: Gradually add the softened butter, a tablespoon at a time, mixing well after each addition until fully incorporated. The dough will be very soft and sticky.
- First Rise: Cover the bowl with plastic wrap and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
- Make Raspberry Filling: While the dough is rising, prepare the raspberry swirl. In a saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 10-15 minutes. Let it cool completely.
- Shape the Loaf: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Roll it into a large rectangle, about 12×18 inches.
- Add Raspberry Swirl: Spread the cooled raspberry filling evenly over the dough, leaving a 1-inch border along one of the long edges.
- Roll and Pinch: Starting from the opposite long edge, tightly roll the dough into a log. Pinch the seam to seal it.
- Place in Pan: Grease a 9×5 inch loaf pan. Carefully transfer the rolled dough to the prepared pan, seam-side down.
- Second Rise: Cover the loaf pan with plastic wrap and let it rise in a warm place for 45 minutes to 1 hour, or until the dough reaches the top of the pan.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Egg Wash: In a small bowl, whisk together the egg and milk to make the egg wash. Gently brush the top of the loaf with the egg wash.
- Bake: Bake for 35-40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If the top starts to brown too quickly, tent it with foil.
- Cool: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.
Notes
- Yeast Activation: Ensure your yeast is fresh and activated with warm milk.
- Butter Softening: Use softened butter for easy incorporation into the dough.
- Cooling Time: Allow the raspberry filling to cool completely before spreading.
- Prep Time: 45 mins
- Cook Time: 40 mins
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 75 mg
Keywords: raspberry brioche, brioche loaf, breakfast bread, raspberry swirl, homemade bread
