Description
This Raspberry Swirl Brioche Loaf is a deliciously soft and buttery bread featuring a sweet raspberry jam swirl. Perfect for breakfast or a delightful snack, the loaf combines a tender brioche dough with vibrant raspberry filling and an optional lemon glaze for an extra touch of sweetness.
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)
Raspberry Filling
- 1 cup raspberry preserves or jam
- 1 tbsp cornstarch
- 2 tbsp water
Topping and Glaze
- 1 tbsp butter, melted (for brushing)
- ¾ cup powdered sugar
- 1–2 tbsp lemon juice
- 1 tbsp milk or cream
Instructions
- Prepare the Dough: Mix warm milk with a pinch of sugar; sprinkle yeast over and let sit for 5–10 minutes until frothy to activate the yeast.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt until evenly mixed.
- Mix Wet Ingredients into Dry: Add the yeast mixture, softened butter, eggs, vanilla extract, and lemon zest to the dry ingredients; mix until a rough dough forms.
- Knead the Dough: Knead the dough for 10–12 minutes by hand or with a stand mixer fitted with a dough hook until smooth, elastic, and slightly tacky.
- First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
- Make the Raspberry Filling: In a small saucepan, combine raspberry preserves, cornstarch, and water; cook over medium heat, stirring constantly until the mixture slightly thickens. Remove from heat and let cool to room temperature.
- Shape the Loaf: Once the dough has risen, punch it down gently to release air. Roll the dough out on a lightly floured surface into a 10×15-inch rectangle.
- Spread Filling: Spread the cooled raspberry filling evenly over the dough, leaving a ½-inch border around the edges.
- Roll and Twist: Starting from one of the long edges, roll the dough tightly into a log. Slice the log lengthwise down the middle to create two long halves with the filling exposed. Twist the two halves together with the cut sides facing up to create the swirl effect.
- Second Rise: Place the twisted dough into a greased 9×5-inch loaf pan, cover it, and let it rise again for 30–40 minutes until puffy.
- Preheat Oven: Preheat your oven to 350°F (175°C) while the dough rises.
- Brush with Butter: Brush the top of the loaf with melted butter before baking to promote browning and flavor.
- Bake the Loaf: Bake for 35–40 minutes until the bread is golden brown and cooked through, covering with foil if it browns too quickly.
- Cool the Bread: Remove the loaf from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Add the Optional Glaze: Whisk together powdered sugar, lemon juice, and milk or cream to make a glaze. Drizzle over the cooled loaf for a sweet, tangy finish.
Notes
- Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
- For a stronger lemon flavor, increase the lemon zest slightly or add a splash of lemon extract.
- If you do not have fresh lemon juice for the glaze, bottled juice works fine, though fresh is preferred.
- The bread can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.
- For a dairy-free option, substitute butter with a vegan margarine and use plant-based milk.
