Description
This Raspberry Swirl Brioche Loaf recipe yields a delightfully soft, fluffy, and lightly sweet bread infused with a sweet-tart raspberry filling. Perfect for breakfast or brunch, the loaves have a beautiful golden crust achieved with an egg wash and a tender crumb with swirls of fruity raspberry throughout.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour (about 480g)
- 1/3 cup granulated sugar (about 67g)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon salt
- 3 large eggs, room temperature
- 1/2 cup whole milk, warmed (120ml)
- 10 tablespoons unsalted butter, softened (about 140g)
Filling and Topping
- 1 cup raspberry filling or raspberry jam
- 1 large egg
- 2 tablespoons milk
- Aluminum foil (optional, for covering during baking)
Instructions
- First Rise: In a mixing bowl, combine warm milk, yeast, and a pinch of sugar. Let it bloom for about 5 minutes until frothy. Add flour, sugar, salt, and eggs, mixing until a dough forms. Add softened butter gradually and knead until smooth and elastic. Cover the dough with a clean kitchen towel and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
- Shape the Loaves with Raspberry Swirl: Punch down the risen dough and divide it into two equal portions. Roll each portion into a rectangle on a floured surface. Spread raspberry filling evenly over the dough rectangles, then roll each up tightly, sealing the edges. Place each rolled dough into a greased loaf pan.
- Second Rise: Cover the loaf pans with a clean kitchen towel and let the dough rise again in a warm place for about 30-45 minutes, or until puffed up.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Apply Egg Wash: In a small bowl, whisk together the egg and milk for the egg wash. Brush the tops of the loaves carefully with the mixture to achieve a golden, shiny crust during baking.
- Bake the Loaves: Place the loaf pans in the preheated oven and bake for 30-35 minutes. The loaves should be golden brown and sound hollow when tapped at the bottom. If the crust browns too quickly, cover the loaves loosely with aluminum foil to prevent burning.
- Cool: Remove the loaves from the oven and let them cool in their pans for about 10 minutes. Then transfer them to a wire rack to cool completely before slicing and serving.
Notes
- Ensure the milk is warm, not hot, to activate the yeast properly without killing it.
- Use room temperature eggs and butter for easier incorporation into the dough.
- If you do not have raspberry filling, raspberry preserves or homemade raspberry jam works well as a substitute.
- Cover the dough loosely while rising to prevent drying out.
- If the loaf browns too fast while baking, tent with aluminum foil to prevent overbrowning.
- For best texture, avoid slicing the bread while still warm—let it cool completely.
