Description
A soft and buttery brioche loaf swirled with a sweet-tart raspberry filling, perfect for breakfast or dessert.
Ingredients
- 3 1/4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1/2 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)
- 1 cup raspberry preserves or jam
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp butter, melted (for brushing)
- 3/4 cup powdered sugar
- 1–2 tbsp lemon juice
- 1 tbsp milk or cream
Instructions
- In a small bowl, combine warm milk, a pinch of sugar, and yeast. Let sit for 5–10 minutes until frothy.
- In a large bowl, whisk together flour, sugar, and salt. Add the yeast mixture, butter, eggs, vanilla, and lemon zest. Stir to form a rough dough.
- Knead on a floured surface for 10–12 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–1.5 hours until doubled in size.
- In a saucepan, stir jam, cornstarch, and water. Heat over medium-low until thickened slightly. Set aside to cool.
- Roll out the dough into a 10×15-inch rectangle. Spread the cooled raspberry filling, leaving a 1/2-inch border. Roll tightly from the long side into a log.
- Slice the log lengthwise, then twist the two halves, cut sides up. Place the twisted log into a greased 9×5-inch loaf pan. Cover and let rise for 30–40 minutes.
- Preheat oven to 350°F (175°C). Brush the top of the loaf with melted butter. Bake for 35–40 minutes, covering with foil if browning too quickly.
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Mix powdered sugar, lemon juice, and milk in a bowl. Drizzle over the cooled loaf before serving.
Notes
- The glaze is optional but adds a delicious sweetness and bright flavor to the loaf.
- Ensure the milk is not too hot when activating the yeast, or it may kill the yeast.
- To prevent over-browning, check the loaf during baking and cover with foil if needed.
- This brioche is best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 3 hours
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 310
