Description
This Raspberry Swirl Brioche Loaf is a delightfully fluffy and buttery bread infused with sweet raspberry filling. Perfect for breakfast or an indulgent snack, this homemade brioche features a tender crumb complemented by a vibrant raspberry swirl. The golden crust achieved through an egg wash adds a beautiful finishing touch, making it as appealing to the eyes as it is to the palate.
Ingredients
Scale
Dough Ingredients
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon salt
- 2 ¼ teaspoons active dry yeast (1 packet)
- ½ cup whole milk, warmed
- 3 large eggs
- ½ cup unsalted butter, softened
Filling
- 1 cup raspberry filling or preserves
Egg Wash
- 1 large egg
- 2 tablespoons milk
Instructions
- Prepare the Dough: In a large mixing bowl, combine the flour, sugar, salt, and yeast. Warm the milk slightly and add it to the dry ingredients along with two eggs and softened butter. Mix thoroughly until the dough forms and knead for about 8-10 minutes until smooth and elastic.
- First Rise: Cover the dough with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Shape the Loaves with Raspberry Swirl: After the dough has risen, turn it out onto a floured surface and roll it into a rectangle. Spread the raspberry filling evenly over the dough. Roll the dough tightly into a log, then cut the log into two equal portions. Place each portion into a greased loaf pan, swirl side up.
- Second Rise: Cover the loaf pans with plastic wrap or a towel and let the loaves rise again in a warm place for 30-45 minutes until puffed up.
- Preheat Oven: While the loaves rise, preheat your oven to 350°F (175°C).
- Apply Egg Wash: In a small bowl, whisk together the remaining egg and milk. Brush this egg wash generously over the tops of the loaves to ensure a golden, glossy crust after baking.
- Bake the Brioche: Bake the loaves in the preheated oven for 25-30 minutes or until golden brown and hollow-sounding when tapped on the bottom. If the loaves brown too quickly, tent loosely with aluminum foil.
- Cool the Loaves: Remove the brioche from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute raspberry filling with other fruit preserves like strawberry or apricot for variety.
- Make sure the milk is warm, not hot, to activate the yeast properly without killing it.
- For best results, use unsalted butter and add salt separately to control seasoning.
- Brush the egg wash gently to avoid deflating the risen dough.
- Store the cooled brioche in an airtight container to keep it fresh for up to 3 days.
