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Raspberry Swirl Brioche Loaf Recipe

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★★★★★

4.4 from 108 reviews

This Raspberry Swirl Brioche Loaf is a soft, buttery bread featuring a sweet raspberry filling swirled throughout its tender crumb. Enriched with eggs and butter, the dough is fluffy and slightly sweet, while the homemade thickened raspberry jam adds bursts of fruity flavor. A light lemon glaze finishes the loaf with a tangy sweetness, making it perfect for breakfast, brunch, or an elegant dessert treat.

Ingredients

Scale

Dough Ingredients

  • 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)

Filling Ingredients

  • 1 cup raspberry preserves or jam
  • 1 tbsp cornstarch (to thicken the jam)
  • 2 tbsp water

Finishing Ingredients

  • 1 tbsp butter, melted (for brushing)
  • 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 (about 110°F) with a pinch of sugar. Sprinkle the active dry yeast over the milk and let it sit for 5-10 minutes until frothy and activated.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt evenly.
  3. Combine Wet and Dry Ingredients: Add the activated yeast mixture, softened butter, eggs, vanilla extract, and optional lemon zest to the dry ingredients. Stir until a rough dough forms.
  4. Knead the Dough: Turn the dough onto a floured surface and knead for 10-12 minutes until smooth and elastic. Add flour as needed if the dough is sticky.
  5. First Rise: Place the kneaded dough into 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 doubles in size.
  6. Prepare the Raspberry Filling: While the dough is rising, in a small saucepan, mix raspberry preserves with cornstarch and water. Heat over medium-low heat, stirring frequently until thickened slightly. Remove from heat and allow to cool.
  7. Roll Out the Dough: Once risen, punch down the dough and place it on a floured surface. Roll it out into a rectangle approximately 10 by 15 inches.
  8. Spread the Filling: Evenly spread the cooled thickened raspberry filling over the dough, leaving a ½-inch border around all edges.
  9. Roll and Twist: Starting from the long side, roll the dough tightly into a log. Cut the log lengthwise to expose the layers. Carefully twist the two halves together with the cut sides facing upward to reveal the raspberry swirls.
  10. Place in Loaf Pan: Transfer the twisted dough carefully into a greased 9×5-inch loaf pan. Cover with a towel and let it rise again for 30-40 minutes.
  11. Preheat and Bake: Preheat your oven to 350°F (175°C). Brush the top of the loaf with melted butter. Bake for 35-40 minutes until golden brown. Cover loosely with aluminum foil if the loaf browns too quickly during the last 10 minutes.
  12. Cool the Loaf: Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  13. Prepare and Add the Glaze (Optional): In a small bowl, whisk together powdered sugar, lemon juice, and milk or cream until smooth. Drizzle the glaze evenly over the cooled loaf for a delightful tangy sweetness.

Notes

  • Ensure the milk is warm but not hot to properly activate the yeast without killing it.
  • Kneading is crucial to develop gluten for a tender brioche crumb; do not rush this step.
  • Letting the dough rise in a warm draft-free area helps yeast activity for a good rise.
  • If jam is too runny, add a bit more cornstarch to achieve a spreadable consistency.
  • Use fresh lemon zest and juice for the best bright flavor in both dough and glaze.
  • Allow the loaf to cool completely before glazing to prevent the glaze from melting off.
  • Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.

Keywords: Raspberry Brioche, Raspberry Swirl Bread, Brioche Loaf, Sweet Bread, Raspberry Jam Loaf, Breakfast Bread, Homemade Brioche

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