Raspberry Swirl Brioche Loaf

Why Make This Recipe

Raspberry Swirl Brioche Loaf is a delightful treat that combines the rich, buttery flavor of brioche with the sweet and tangy taste of raspberry jam. It’s perfect for breakfast, brunch, or a snack. The soft texture and striking swirl make it not only delicious but also visually appealing. Baking this loaf fills your home with an inviting aroma, and enjoying a slice fresh out of the oven is a joy that everyone should experience.

How to Make Raspberry Swirl Brioche Loaf

Ingredients

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast
• 1/4 cup milk, warmed
• 4 large eggs
• 1/2 cup unsalted butter, softened
• 1/2 cup raspberry jam

Directions

1. In a bowl, combine warm milk and yeast; let sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together flour, sugar, and salt.
3. Add the yeast mixture and eggs; mix to combine.
4. Knead in butter until dough is smooth and elastic, about 8-10 minutes.
5. Place dough in a greased bowl, cover, and let rise until doubled, about 1-2 hours.
6. Once risen, punch down the dough and roll it into a rectangle.
7. Spread raspberry jam evenly over the dough.
8. Roll the dough tightly into a log and twist it into a loaf shape.
9. Place in a greased loaf pan and let rise again until doubled, about 30-45 minutes.
10. Preheat the oven to 350°F (175°C).
11. Bake for 25-30 minutes until golden brown.
12. Allow to cool before slicing.

How to Serve Raspberry Swirl Brioche Loaf

Raspberry Swirl Brioche Loaf is best enjoyed fresh. You can serve it sliced for breakfast, or at brunch with butter or cream cheese. It also pairs wonderfully with coffee or tea. You can toast the slices for a warm treat or enjoy them plain.

How to Store Raspberry Swirl Brioche Loaf

To store your Raspberry Swirl Brioche Loaf, place it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to three months. Just make sure to thaw it at room temperature before slicing.

Tips to Make Raspberry Swirl Brioche Loaf

• Make sure your milk is not too hot when combining with yeast; it should be warm to the touch.
• Knead the dough well for a light and airy texture.
• If the dough is sticky, add a little more flour during kneading, but be careful not to add too much.
• For a sweeter loaf, you can add a little powdered sugar to the raspberry jam.

Variation

You can use other types of fruit jam, like strawberry or blueberry, if you want a different flavor. You can also add chocolate chips for a sweet twist!

FAQs

1. Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. Just mix it directly with the dry ingredients and skip the proofing step with the milk.

2. How do I know when the loaf is done baking?
The loaf should be golden brown on top and sound hollow when tapped. You can also use a toothpick; it should come out clean.

3. Can I make this loaf in advance?
Yes, you can prepare the dough in advance and refrigerate it after the first rise. Just let it come to room temperature before rolling it out and shaping it.

Raspberry Swirl Brioche Loaf

A delightful brioche loaf swirled with sweet and tangy raspberry jam, perfect for breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 10 slices

Course: Breakfast, Brunch

Cuisine: American, Baking

Calories: 220

Ingredients Method Notes

Ingredients

  

Dough Ingredients

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast
• 1/4 cup milk, warmed Ensure milk is warm to the touch.
• 4 large eggs
• 1/2 cup unsalted butter, softened

Filling

• 1/2 cup raspberry jam Optional: can substitute other fruit jams.

Method

 

Preparation

1. In a bowl, combine warm milk and yeast; let sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together flour, sugar, and salt.
3. Add the yeast mixture and eggs; mix to combine.
4. Knead in butter until dough is smooth and elastic, about 8-10 minutes.
5. Place dough in a greased bowl, cover, and let rise until doubled, about 1-2 hours.
6. Once risen, punch down the dough and roll it into a rectangle.
7. Spread raspberry jam evenly over the dough.
8. Roll the dough tightly into a log and twist it into a loaf shape.
9. Place in a greased loaf pan and let rise again until doubled, about 30-45 minutes.
10. Preheat the oven to 350°F (175°C).
11. Bake for 25-30 minutes until golden brown.
12. Allow to cool before slicing.

Notes

Best enjoyed fresh. Can be served with butter or cream cheese. Pairs wonderfully with coffee or tea. To store, place in an airtight container at room temperature for up to three days. For longer storage, wrap in plastic and freeze for up to three months.