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Raspberry Swirl Brioche Loaf

Close-up of Raspberry Swirl Brioche Loaf
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Indulge in this buttery and soft Raspberry Swirl Brioche Loaf, a beautiful and delicious treat perfect for breakfast or brunch. The vibrant raspberry swirl adds a touch of sweetness and elegance to this classic bread.

Ingredients

Scale
  • 3 1/2 cups (420g) bread flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/2 cup (120ml) lukewarm milk
  • 4 large eggs, lightly beaten
  • 1/2 cup (113g) unsalted butter, softened and cubed
  • For the Raspberry Swirl:
  • 1 cup (150g) fresh or frozen raspberries
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon lemon juice

Instructions

  1. Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, sugar, salt, and yeast.
  2. Add lukewarm milk and eggs. Mix on low speed until a shaggy dough forms.
  3. Gradually add softened butter, a few cubes at a time, mixing until each addition is fully incorporated.
  4. Increase speed to medium and knead for 8-10 minutes, or until the dough is smooth and elastic.
  5. Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. Prepare the raspberry swirl: In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until raspberries break down and the mixture thickens, about 10-15 minutes.
  7. Let the raspberry jam cool completely.
  8. Assemble the loaf: Gently punch down the risen dough. Turn out onto a lightly floured surface and roll into a 12×16 inch rectangle.
  9. Spread the cooled raspberry jam evenly over the dough.
  10. Starting from one long side, roll the dough tightly into a log. Pinch the seam to seal.
  11. Using a sharp knife or dough scraper, slice the log lengthwise down the center, leaving about 1 inch intact at one end.
  12. Gently twist the two strands together, keeping the cut sides facing up.
  13. Carefully transfer the twisted dough to a greased 9×5 inch loaf pan.
  14. Cover and let rise in a warm place for 30-45 minutes, or until almost doubled.
  15. Bake: Preheat oven to 350°F (175°C).
  16. Bake for 35-40 minutes, or until golden brown and an internal temperature of 190°F (88°C) is reached. If the top is browning too quickly, tent with foil.
  17. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve slices of this Raspberry Swirl Brioche Loaf with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of sweetness.

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