Description
A soft and buttery brioche loaf swirled with sweet raspberry filling, perfect for breakfast or dessert.
Ingredients
Scale
- 3 ¼ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ¼ cup granulated sugar
- ½ tsp salt
- ½ cup warm milk (about 110°F)
- 4 tbsp unsalted butter, softened
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 tsp lemon zest (optional, for a bright flavor)
- 1 cup raspberry preserves or jam
- 1 tbsp cornstarch (to thicken the jam)
- 2 tbsp water
- 1 tbsp butter, melted (for brushing)
- ¾ cup powdered sugar
- 1-2 tbsp lemon juice (for a tangy finish)
- 1 tbsp milk or cream
Instructions
- In a bowl, mix flour, yeast, sugar, and salt.
- Add warm milk, softened butter, eggs, vanilla extract, and lemon zest.
- Knead until dough is smooth and elastic.
- Cover and let rise for 1 hour or until doubled.
- Mix raspberry preserves, cornstarch, and water in a saucepan. Cook until thickened. Let cool.
- Roll out the dough into a rectangle. Spread raspberry filling evenly.
- Roll the dough into a log and place in a loaf pan.
- Cover and let rise for 30 minutes.
- Preheat oven to 350°F. Bake for 30-35 minutes.
- Brush with melted butter. Let cool.
- Mix powdered sugar, lemon juice, and milk for glaze. Drizzle over the loaf.
Notes
- Ensure milk is warm but not hot to activate yeast.
- Knead dough well for a soft texture.
- Let jam filling cool before spreading to prevent dough from becoming soggy.
- Adjust glaze thickness by adding more or less liquid.
- Prep Time: 1 hour 45 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: raspberry brioche, sweet bread, homemade brioche, raspberry swirl loaf