Raspberry Swirl Brioche Loaf (Print Version)
Soft, buttery brioche swirled with tangy raspberry jam. Perfect for breakfast or brunch.
# What You Need:
→ Brioche Dough
01 - 3 1/4 cups all-purpose flour (410 g)
02 - 1/4 cup granulated sugar (50 g)
03 - 2 1/4 tsp active dry yeast (7 g)
04 - 1 tsp fine sea salt
05 - 4 large eggs, room temperature
06 - 1/2 cup whole milk, lukewarm (120 ml)
07 - 10 tbsp unsalted butter, softened and cubed (140 g)
→ Raspberry Swirl
08 - 1/2 cup raspberry jam or preserves (150 g)
09 - 1/2 cup fresh raspberries, lightly crushed (60 g, optional)
→ Egg Wash
10 - 1 large egg
11 - 1 tbsp milk
# How to Prepare:
01 - In a stand mixer bowl, combine flour, sugar, yeast, and salt.
02 - Add eggs and lukewarm milk. Mix on low with a dough hook until a shaggy dough forms.
03 - Increase speed to medium and knead for 5 minutes. Gradually add softened butter, a few cubes at a time, until fully incorporated and dough is smooth and elastic (about 10 minutes).
04 - Transfer dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
05 - Line a 9x5-inch loaf pan with parchment paper.
06 - Punch down the dough and roll out on a lightly floured surface to a rectangle about 10x16 inches.
07 - Spread raspberry jam evenly over dough, leaving a 1/2-inch border. Sprinkle with crushed fresh raspberries if using.
08 - Starting from a long side, tightly roll up dough into a log. Slice the log lengthwise down the center to expose the swirl. Twist the two halves together, keeping cut sides facing up. Gently transfer the twist into the prepared loaf pan.
09 - Cover and let rise until puffed, about 45 minutes.
10 - Preheat oven to 350°F.
11 - Whisk egg and milk for egg wash, and brush over loaf.
12 - Bake for 30 to 35 minutes, or until golden brown and loaf sounds hollow when tapped.
13 - Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- The contrast between tangy raspberry ribbons and cloud like buttery bread creates the perfect balance
- Your kitchen will smell like a French bakery and friends will assume you spent hours mastering technique
02 -
- The butter must be softened but not melting or it will not incorporate properly into the dough
- Chilling the filled log for 15 minutes makes slicing and twisting much easier
03 -
- Use kitchen shears to slice the log lengthwise instead of a knife for cleaner cuts
- If the twist starts to separate while rising gently press it back together before baking