Raspberry Swirl Brioche Loaf
Imagine a lazy Sunday morning filled with the delightful aroma of freshly baked bread wafting through your home. That’s the feeling I get every time I make a Raspberry Swirl Brioche Loaf for my family. Growing up, my mother always prepared sweet breads for special occasions, filling our hearts with warmth and our bellies with deliciousness. Now as a parent, I love embracing that tradition and sharing moments of joy with my husband and kids over a slice of this delightful loaf. Whether it’s for a special brunch or a cozy family dinner, this Raspberry Swirl Brioche Loaf is always the star of the show, making every gathering feel special and memorable.
Key Benefits of Raspberry Swirl Brioche Loaf
- Quick and easy to make
- Family-friendly recipe
- Perfect for busy mornings
- Budget-friendly ingredients
- Crowd-pleasing dessert
- Great for sharing with loved ones
Ingredients for Raspberry Swirl Brioche Loaf
Ingredients
- 1 cup warm milk (around 110°F)
- 2 1/4 teaspoons active dry yeast
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup raspberry preserves
- 1 egg (for egg wash)
- Optional: powdered sugar for dusting
Step-by-Step Instructions for Raspberry Swirl Brioche Loaf
Instructions
- Proof the yeast: In a small bowl, mix warm milk, yeast, and 1 tablespoon of sugar. Let it sit for about 5 minutes until foamy.
- Combine wet ingredients: In a large mixing bowl, whisk together the melted butter, eggs, and remaining sugar. Then add in the yeast mixture.
- Add dry ingredients: Gradually mix in the flour and salt until a dough forms. The dough should be slightly sticky but manageable.
- Knead the dough: Turn the dough onto a floured surface and knead for about 8-10 minutes or until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Roll and shape: Once risen, punch the dough down, and roll it out into a rectangle (about 12×18 inches). Spread raspberry preserves evenly over the dough.
- Roll it up: Starting from the long end, carefully roll the dough into a log. Pinch the seams to seal.
- Second rise: Grease a loaf pan and place the rolled dough inside. Cover and let rise again for about 30-45 minutes.
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Egg wash: Brush the top of the dough with the beaten egg for a golden crust.
- Bake: Bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean.
- Cool and serve: Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack. Dust with powdered sugar if desired before slicing.
Pro Tips and Variations for Raspberry Swirl Brioche Loaf
Pro Tips and Variations
- Substitute fillings: Use any fruit preserves like strawberry or apricot.
- Add texture: Sprinkle chopped nuts or chocolate chips into the filling for added flavor.
- Make ahead: Prepare the dough the night before and refrigerate it overnight for an easier morning.
- Serve warm: To enhance flavor, serve slices warm with butter or cream cheese.
- Brioche buns: Use the same recipe to make individual brioche buns instead of a loaf.
How to Serve
When it comes to serving your Raspberry Swirl Brioche Loaf, I love to slice it warm and serve it alongside a fresh fruit salad and a steaming cup of coffee for breakfast. It’s a delightful treat for our Sunday family brunches, turning a simple meal into something truly special. For kids, it’s the perfect addition to a cozy evening dessert, perhaps paired with a scoop of vanilla ice cream. Sharing these moments, whether cuddled up on the couch with my children or enjoying a quiet moment with my husband, makes this Raspberry Swirl Brioche Loaf a cherished part of our family traditions.
FAQs
Can I make Raspberry Swirl Brioche Loaf ahead of time?
Yes! You can prepare the dough a day ahead, letting it rise in the refrigerator overnight. This actually enhances the flavor!
How can I store leftover Raspberry Swirl Brioche Loaf?
Store any leftovers in an airtight container at room temperature for up to three days or in the fridge for up to a week.
What side dishes go well with Raspberry Swirl Brioche Loaf?
This delightful loaf pairs wonderfully with fresh fruit or a light yogurt. It’s an excellent addition to a brunch spread!
Can I freeze Raspberry Swirl Brioche Loaf?
Absolutely! Wrap the cooled loaf tightly in plastic wrap and foil, and freeze for up to three months. Thaw it at room temperature when ready to enjoy.
What other flavors can I try for my brioche loaf?
Feel free to experiment with other flavors! Chocolate, cinnamon sugar, or even a nutella filling would work well.
Enjoy making your very own Raspberry Swirl Brioche Loaf today, and create delightful memories while you’re at it!
Raspberry Swirl Brioche Loaf
Ingredients
Dough Ingredients
- 1 cup warm milk (around 110°F)
- 2 1/4 teaspoons active dry yeast
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup raspberry preserves
- 1 egg for egg wash
- optional: powdered sugar for dusting
Instructions
Preparation
- In a small bowl, mix warm milk, yeast, and 1 tablespoon of sugar. Let it sit for about 5 minutes until foamy.
- In a large mixing bowl, whisk together the melted butter, eggs, and remaining sugar. Then add in the yeast mixture.
- Gradually mix in the flour and salt until a dough forms. The dough should be slightly sticky but manageable.
- Turn the dough onto a floured surface and knead for about 8-10 minutes or until smooth and elastic.
- Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour or until doubled in size.
- Once risen, punch the dough down, and roll it out into a rectangle (about 12×18 inches). Spread raspberry preserves evenly over the dough.
- Starting from the long end, carefully roll the dough into a log. Pinch the seams to seal.
- Grease a loaf pan and place the rolled dough inside. Cover and let rise again for about 30-45 minutes.
- Preheat your oven to 350°F (175°C).
- Brush the top of the dough with the beaten egg for a golden crust.
- Bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack. Dust with powdered sugar if desired before slicing.