Raspberry Swirl Brioche Loaf
A delightful and sweet brioche loaf swirled with raspberry preserves, perfect for brunch or dessert.
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.
Notes
For variations, try using other fruit preserves like strawberry or apricot, or adding nuts or chocolate chips for extra texture. You can prepare the dough the night before and refrigerate it overnight for an easier morning. Serve warm with butter or cream cheese.