Raspberry Swirl Brioche Loaf (Print Version)
Buttery French bread with sweet raspberry swirl, ideal for breakfast or brunch
# What You'll Need:
→ Brioche Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast
04 - 1 tsp fine sea salt
05 - 4 large eggs, room temperature
06 - 1/2 cup whole milk, lukewarm
07 - 10 tbsp unsalted butter, softened and cubed
→ Raspberry Swirl
08 - 1/2 cup raspberry jam or preserves
09 - 1/2 cup fresh raspberries, lightly crushed
→ Egg Wash
10 - 1 large egg
11 - 1 tbsp milk
# Steps:
01 - Combine flour, sugar, yeast, and salt in stand mixer bowl.
02 - Add eggs and lukewarm milk. Mix on low with dough hook until shaggy dough forms.
03 - Increase to medium speed, knead 5 minutes. Add softened butter gradually until fully incorporated and dough is smooth and elastic, approximately 10 minutes.
04 - Transfer dough to lightly greased bowl, cover, and let rise in 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 dough and roll on lightly floured surface into rectangle approximately 10x16 inches.
07 - Spread raspberry jam evenly over dough, leaving 1/2-inch border. Sprinkle with crushed fresh raspberries if desired.
08 - Roll dough tightly from long side into log. Slice log lengthwise down center to expose swirl. Twist two halves together, keeping cut sides facing up.
09 - Gently transfer twist to prepared loaf pan.
10 - Cover and let rise until puffed, approximately 45 minutes.
11 - Preheat oven to 350°F.
12 - Whisk egg and milk, brush generously over loaf.
13 - Bake 30 to 35 minutes until golden brown and loaf sounds hollow when tapped.
14 - Cool in pan 10 minutes, then transfer to wire rack to cool completely before slicing.
# Expert Tips:
01 -
- The combination of buttery brioche and tart raspberry creates the perfect balance between rich and refreshing
- Your whole kitchen will smell like a French bakery, which is reason enough to make it
02 -
- Warm your eggs and milk beforehand because cold ingredients can shock the yeast and slow everything down
- The butter might look like a disaster at first but keep mixing and it will magically incorporate
03 -
- A kitchen thermometer is your friend when checking water and milk temperature
- If the dough feels too sticky, add just one tablespoon of flour at a time