Raspberry Swirl Brioche Loaf (Print)
Soft buttery brioche swirled with tangy raspberry jam, ideal 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 Make:
01 - In a stand mixer bowl, combine flour, sugar, yeast, and salt. Add eggs and lukewarm milk. Mix on low speed with a dough hook until a shaggy dough forms.
02 - 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, approximately 10 minutes.
03 - 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.
04 - Line a 9x5-inch loaf pan with parchment paper.
05 - Punch down the dough and roll out on a lightly floured surface to a rectangle about 10x16 inches.
06 - Spread raspberry jam evenly over dough, leaving a 1/2-inch border. Sprinkle with crushed fresh raspberries if using.
07 - 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.
08 - Cover and let rise until puffed, about 45 minutes.
09 - Preheat oven to 350°F.
10 - Whisk egg and milk for egg wash, and brush over loaf.
11 - Bake for 30 to 35 minutes, or until golden brown and loaf sounds hollow when tapped.
12 - Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Expert Advice:
01 -
- The contrast between buttery, cloud-like brioche and tart raspberry creates the perfect balance of sweet and tangy
- This loaf makes your entire kitchen smell like a French bakery while it bakes
- Slices transform into an extraordinary breakfast when toasted until warm and golden
02 -
- The dough will feel very soft and sticky after adding all the butter, which is completely normal
- Room temperature ingredients are crucial because cold butter will not incorporate properly
- Cooling completely before slicing is essential or the tender crumb will collapse and squish
03 -
- Use a kitchen scale to measure flour for consistent results every time
- The loaf is done when it sounds hollow when tapped on the bottom