Raspberry Swirl Brioche Loaf
A soft, pillowy brioche loaf with a delightful raspberry jam swirl, perfect for breakfast, brunch, or a sweet afternoon treat.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1/2 cup whole milk, warmed
- 1/2 cup unsalted butter, softened
- 3 large eggs at room temperature
Filling
- 1/2 cup raspberry jam
Instructions
Preparation
- In a bowl, combine the warmed milk and sugar, then stir in the yeast. Let it sit for 5 minutes until it becomes foamy.
- In a large mixing bowl, combine the flour and salt.
- Add the yeast mixture, eggs, and softened butter to the flour mixture. Mix until a cohesive dough forms.
- Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour.
Assembly
- Once risen, punch down the dough gently and roll it out on a floured surface into a rectangle, about 1/4 inch thick.
- Spread the raspberry jam evenly over the surface of the dough, leaving about an inch around the edges.
- Starting from one long side, roll the dough tightly into a log and pinch the seams to seal.
- Place the log in a greased loaf pan with the seam side down.
- Cover the pan with a towel and let it rise for another 30 minutes.
Baking
- Preheat your oven to 350°F (175°C).
- Once risen, place the loaf in the preheated oven and bake for 25-30 minutes.
- Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Serve warm or at room temperature. Pairs well with cream cheese or butter. Can be stored in an airtight container for up to 3 days or frozen for up to 2 months.