Raspberry Swirl Brioche Loaf (Print Version)
# Ingredients:
→ Brioche Dough
01 -
3 ¼ cups all-purpose flour
02 -
2 ¼ tsp active dry yeast (1 packet)
03 -
¼ cup granulated sugar
04 -
½ tsp salt
05 -
½ cup warm milk (about 110°F)
06 -
4 tbsp unsalted butter, softened
07 -
2 large eggs, at room temperature
08 -
1 tsp vanilla extract
09 -
1 tsp lemon zest (optional)
→ Raspberry Filling
10 -
1 cup raspberry preserves or jam
11 -
1 tbsp cornstarch
12 -
2 tbsp water
13 -
1 tbsp butter, melted (for brushing)
→ Glaze (optional)
14 -
¾ cup powdered sugar
15 -
1-2 tbsp lemon juice
16 -
1 tbsp milk or cream
# Instructions:
01 -
In a small bowl, mix the warm milk with a pinch of sugar and sprinkle the yeast on top. Let it sit for 5-10 minutes until frothy. Whisk together the flour, sugar, and salt in a larger bowl. Add the yeast mixture, softened butter, eggs, vanilla, and lemon zest, and stir until a rough dough forms. Knead the dough on a floured surface for 10-12 minutes until smooth and elastic, adding flour if sticky. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
02 -
While the dough is rising, combine raspberry jam with cornstarch and water in a small saucepan. Heat over medium-low, stirring until slightly thickened. Set aside to cool.
03 -
Punch down the risen dough and roll it out into a 10×15 inch rectangle. Spread the cooled raspberry filling evenly over the dough, leaving a ½ inch border around the edges. Starting from the long side, roll the dough tightly into a log. Slice the log in half lengthwise to expose the layers, then twist the two halves together, cut sides up. Place the twisted dough into a greased 9×5-inch loaf pan. Cover with a towel and let rise for 30-40 minutes.
04 -
Preheat the oven to 350°F (175°C). Brush the top of the loaf with melted butter and bake for 35-40 minutes until golden brown. If the loaf starts browning too quickly, cover with aluminum foil for the last 10 minutes. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
05 -
In a small bowl, whisk together powdered sugar, lemon juice, and milk until smooth. Drizzle the glaze over the cooled loaf.
# Notes:
01 -
The dough requires sufficient kneading to develop gluten, ensuring a soft texture.
02 -
Twisting the loaf exposes the jam layers for a visually appealing finish.