Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raspberry Swirl Brioche Loaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 22 reviews
  • Author: Bara
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 3 hours 35 minutes
  • Yield: 12 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

This Raspberry Swirl Brioche Loaf is a luscious, soft bread featuring a tender brioche dough swirled with a sweet and tangy raspberry filling. Perfect for breakfast or a delightful afternoon treat, the loaf is baked to golden perfection and finished with an optional lemon glaze that adds a refreshing zing. The rich buttery dough pairs wonderfully with the fruity preserves, creating a beautiful twist of flavors and textures.

Ingredients

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 a bright flavor)

Raspberry Filling

  • 1 cup raspberry preserves or jam
  • 1 tbsp cornstarch
  • 2 tbsp water

Finishing

  • 1 tbsp butter, melted (for brushing)

Glaze (Optional)

  • ¾ cup powdered sugar
  • 1-2 tbsp lemon juice (for a tangy finish)
  • 1 tbsp milk or cream

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk with a pinch of sugar and sprinkle the active dry yeast on top. Allow it to sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt to evenly distribute the ingredients.
  3. Combine wet and dry ingredients: Add the frothy yeast mixture, softened unsalted butter, eggs, vanilla extract, and lemon zest (if using) to the dry ingredients. Stir until a rough dough forms.
  4. Knead the dough: Transfer the dough to a lightly floured surface and knead for 10-12 minutes, working it until smooth and elastic. Add a little more flour if the dough is too sticky.
  5. First rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
  6. Prepare raspberry filling: While the dough is rising, combine the raspberry preserves with cornstarch and water in a small saucepan. Heat over medium-low heat, stirring frequently until the mixture thickens slightly. Remove from heat and allow to cool.
  7. Shape the loaf: Punch down the risen dough and roll it out into a 10x15 inch rectangle on a floured surface.
  8. Spread the filling: Evenly spread the cooled raspberry filling over the dough, leaving a ½-inch border around the edges clear.
  9. Roll and twist: Starting from the long side, roll the dough tightly into a log. Slice the log lengthwise through the center to expose the jam layers, then carefully twist the two halves together with the cut sides facing up to create the swirl pattern.
  10. Second rise: Transfer the twisted dough into a greased 9x5-inch loaf pan. Cover with a towel and let it rise again for 30-40 minutes until puffy.
  11. Preheat the oven: While the dough rises, preheat the oven to 350°F (175°C).
  12. Bake the loaf: Brush the top of the loaf with melted butter. Bake for 35-40 minutes until the bread is golden brown. If the top browns too quickly, tent it loosely with aluminum foil for the last 10 minutes of baking.
  13. Cooling: Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  14. Prepare and add glaze (optional): Mix powdered sugar, lemon juice, and milk or cream in a small bowl until smooth. Drizzle the glaze evenly over the cooled loaf to add a tangy-sweet finish.

Notes

  • Ensure the milk is warm but not hot (around 110°F) to activate the yeast properly without killing it.
  • Kneading the dough thoroughly develops the gluten, which is essential for the brioche's soft, elastic texture.
  • Allow the dough to rise in a warm, draft-free place to encourage good fermentation and volume.
  • If the raspberry filling thickens too much upon cooling, gently warm it before spreading to make it easier to work with.
  • Use fresh lemon zest for the best bright, citrus flavor in the dough.
  • Glazing the loaf is optional but adds an attractive shiny finish and a nice balance of sweetness and acidity.
  • Store any leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

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