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Raspberry Swirl Brioche Loaf

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This Raspberry Swirl Brioche Loaf combines rich, buttery brioche dough with sweet raspberry preserves, creating a visually stunning and delicious treat perfect for any occasion.

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)

1 cup raspberry preserves or jam

1 tbsp cornstarch

2 tbsp water

1 tbsp butter, melted (for brushing)

¾ cup powdered sugar

1–2 tbsp lemon juice

1 tbsp milk or cream

Instructions

  1. Activate the yeast: In a small bowl, mix the warm milk with a pinch of sugar and sprinkle the yeast on top. Let it sit for about 5-10 minutes, until it becomes frothy.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, and salt.
  3. Combine wet ingredients: Add the yeast mixture, softened butter, eggs, vanilla, and lemon zest (if using) to the dry ingredients. Stir together until a rough dough forms.
  4. Knead the dough: Transfer the dough to a floured surface and knead for 10-12 minutes, until the dough becomes smooth and elastic. You may need to add a bit more flour if the dough feels 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 1-1.5 hours, or until it has doubled in size.
  6. Make the raspberry filling: While the dough is rising, mix the raspberry jam with cornstarch and water in a small saucepan. Heat over medium-low until the mixture thickens slightly, then set aside to cool.
  7. Roll out the dough: Once the dough has risen, punch it down and roll it out into a rectangle (about 10×15 inches).
  8. Spread the filling: Spread the cooled raspberry filling evenly over the dough, leaving a ½-inch border around the edges.
  9. Roll and twist: Starting from the long side, roll the dough into a tight log. Slice the log in half lengthwise to expose the jam-filled layers, then carefully twist the two halves together, keeping the cut sides up.
  10. Place in the pan: Transfer the twisted dough into a greased 9×5-inch loaf pan. Cover with a towel and let it rise again for 30-40 minutes.
  11. Preheat the oven: While the dough is rising, preheat your oven to 350°F (175°C).
  12. Bake: Brush the top of the loaf with melted butter, then bake for 35-40 minutes until golden brown. If the loaf is browning too quickly, cover it with aluminum foil for the last 10 minutes.
  13. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  14. Add the glaze (optional): In a small bowl, whisk together the powdered sugar, lemon juice, and milk. Drizzle the glaze over the cooled loaf for a tangy-sweet finish.

Notes

  • Different jam options can be used, such as strawberry, blackberry, or apricot.
  • You can add chopped walnuts or pecans to the filling for extra texture.
  • A vegan version can be made by substituting plant-based butter and flax eggs.
  • The loaf can be stored in an airtight container for up to 3 days or refrigerated for up to a week.
  • The loaf freezes well for up to 3 months, and can be reheated in the oven at 350°F for 10 minutes.

Nutrition

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