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Raspberry Swirl Brioche Loaf

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Indulge in this incredibly soft and buttery Raspberry Swirl Brioche Loaf, perfect for breakfast or dessert. The vibrant raspberry swirl adds a touch of fruity sweetness to every slice.

Ingredients

Scale
  • 4 cups (500g) bread flour
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1 teaspoon salt
  • 1/2 cup (120ml) lukewarm milk
  • 4 large eggs, lightly beaten
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) fresh or frozen raspberries
  • 1/4 cup (50g) granulated sugar, for the raspberry swirl
  • 1 tablespoon milk, for brushing
  • Optional: Sliced almonds or pearl sugar for topping

Instructions

  1. In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt.
  2. Add the lukewarm milk and lightly beaten eggs. Mix on low speed until a shaggy dough forms.
  3. Gradually add the softened butter, a few tablespoons at a time, mixing well after each addition. Continue mixing until the dough is smooth and elastic, about 8-10 minutes.
  4. Cover the bowl and let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. While the dough is rising, prepare the raspberry swirl: In a saucepan, combine the raspberries and sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Let it cool completely.
  6. Once the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle.
  7. Spread the cooled raspberry mixture evenly over the dough.
  8. Tightly roll the dough into a log. Use a sharp knife or dough scraper to cut the log lengthwise, leaving one end intact.
  9. Carefully twist the two strands of dough together, keeping the cut sides facing up. Pinch the ends together to seal.
  10. Place the twisted dough into a greased 9×5 inch loaf pan.
  11. Cover the pan and let the dough rise for another 30-45 minutes, or until it has almost doubled in size.
  12. Preheat oven to 350°F (175°C).
  13. Brush the top of the loaf with milk and sprinkle with sliced almonds or pearl sugar, if desired.
  14. Bake for 35-40 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).
  15. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a richer flavor, use browned butter in the brioche dough. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Find it online: https://mommiesmore.com/raspberry-swirl-brioche-loaf/