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Raspberry Swirl Brioche Loaf Recipe

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★★★★★

4.8 from 136 reviews

This Raspberry Swirl Brioche Loaf is a decadent, soft bread with a tender crumb, beautifully swirled with a luscious raspberry filling. The brioche dough is enriched with butter and eggs, making it rich and fluffy, while the homemade raspberry filling adds a tart and sweet contrast. Finished with an optional lemon glaze for a touch of brightness, this loaf is perfect for breakfast, brunch, or an elegant dessert.

Ingredients

Scale

For the Brioche Dough:

  • 3 ¼ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • ¼ cup granulated sugar
  • ½ tsp salt
  • ½ cup warm milk (about 110°F)
  • 4 tbsp unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 tsp lemon zest (optional)

For the Raspberry Filling:

  • 1 cup raspberry preserves or jam
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp butter, melted (for brushing)

For the Glaze (Optional):

  • ¾ cup powdered sugar
  • 1–2 tbsp lemon juice
  • 1 tbsp milk or cream

Instructions

  1. Activate the Yeast: In a small bowl, combine warm milk and a pinch of sugar, then sprinkle the yeast over the top. Let it sit for 5–10 minutes until foamy, indicating the yeast is active and ready to use.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, and salt until evenly combined, ensuring uniform distribution of all dry ingredients.
  3. Combine Wet Ingredients: Add the foamy yeast mixture, softened butter, eggs, vanilla extract, and lemon zest (if using) to the dry ingredients. Mix until a shaggy dough forms, bringing the dough together but not fully smooth yet.
  4. Knead the Dough: Transfer the dough to a lightly floured surface and knead by hand for 10–12 minutes, until the dough becomes smooth and elastic. Add small amounts of flour if the dough is too sticky, but keep it soft and pliable.
  5. Let Dough Rise: Place the kneaded dough in a lightly greased bowl. Cover with a damp towel and let rise in a warm area for 1 to 1 ½ hours, or until doubled in size, allowing the yeast to develop flavor and texture.
  6. Thicken the Filling: While the dough rises, stir together raspberry preserves, cornstarch, and water in a small saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly. Set aside to cool completely to avoid melting the dough layers later.
  7. Roll Out the Dough: After the first rise, punch down the dough to release excess air and roll it into a 10×15-inch rectangle on a floured surface, preparing it for filling.
  8. Add the Filling: Spread the cooled raspberry mixture evenly over the dough, leaving a ½-inch border on all sides to prevent the filling from leaking out during baking.
  9. Form the Loaf: Starting from one long edge, roll the dough into a tight log. Slice the log lengthwise down the center to reveal the layers, then twist the two halves together with the cut sides facing up to showcase the raspberry swirl.
  10. Second Rise: Gently transfer the twisted dough into a greased 9×5-inch loaf pan. Cover and let rise for another 30–40 minutes to become puffy for a soft bake.
  11. Preheat the Oven: While the loaf is rising, preheat your oven to 350°F (175°C) to the correct baking temperature.
  12. Bake the Loaf: Brush the top of the loaf with melted butter for a golden crust. Bake for 35–40 minutes until golden brown and fully baked. If it browns too quickly, cover loosely with foil for the final 10 minutes to prevent burning.
  13. Cool the Loaf: Let the baked loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing, ensuring the glaze will set properly.
  14. Make the Glaze (Optional): In a small bowl, whisk together powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled loaf to add a sweet and tangy finishing touch.

Notes

  • Ensure the milk used for activating yeast is warm, not hot, around 110°F to avoid killing the yeast.
  • Kneading by hand may be tiring but develops the gluten well; a stand mixer with dough hook can be used as an alternative.
  • Allow the raspberry filling to cool completely before spreading to prevent melting the dough.
  • If the loaf browns too fast during baking, cover loosely with foil to avoid burning while allowing full cooking.
  • The glaze is optional but adds a nice brightness and extra sweetness to the loaf.
  • Store leftover brioche in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
  • The lemon zest in the dough and lemon juice in the glaze add freshness and a pleasant citrus note.

Keywords: brioche, raspberry swirl, sweet bread, homemade bread, fruit filling, breakfast loaf

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