why make this recipe
Raspberry Swirl Brioche Loaf is a delightful treat that combines soft, buttery brioche with a sweet and tangy raspberry jam swirl. It’s perfect for breakfast, brunch, or an afternoon snack. The warm aroma that fills your kitchen while it bakes will make everyone eager to have a slice. Plus, it’s a fun recipe to make with family or friends, and it looks beautiful when sliced.
how to make Raspberry Swirl Brioche Loaf
Ingredients :
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 4 cups all-purpose flour
- 1 packet instant yeast
- 1/2 teaspoon salt
- 1 cup raspberry jam
Directions :
- In a bowl, mix the milk, sugar, and melted butter. Let cool slightly, then add eggs.
- In another large bowl, combine flour, yeast, and salt. Gradually add the milk mixture to the dry ingredients, mixing until a dough forms.
- Knead the dough on a floured surface until smooth, about 5-7 minutes.
- Place the dough in a greased bowl, cover, and let rise until doubled in size, about 1-2 hours.
- Once risen, roll the dough out into a rectangle, spread raspberry jam over it, and roll into a log.
- Place the log in a greased loaf pan and let rise again for 30-45 minutes.
- Preheat oven to 350°F (175°C). Bake the loaf for 30-35 minutes or until golden brown.
- Let cool before slicing and enjoy toasted or as a snack.
how to serve Raspberry Swirl Brioche Loaf
You can serve Raspberry Swirl Brioche Loaf warm or at room temperature. It’s delicious on its own or with a little butter spread on top. You could also serve it with a side of fresh berries or a dollop of whipped cream for a sweet treat.
how to store Raspberry Swirl Brioche Loaf
To store your Raspberry Swirl Brioche Loaf, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. You can keep it at room temperature for up to three days. For longer storage, it can be frozen. Just slice it before freezing so you can take out individual pieces as needed.
tips to make Raspberry Swirl Brioche Loaf
- Make sure your milk is warm, but not hot, when mixing it with the butter and sugar. This helps the yeast activate.
- For a richer flavor, you can replace some of the milk with heavy cream.
- Knead the dough until it’s smooth to get a fluffy texture in the finished loaf.
variation
You can switch the raspberry jam for other flavors like blueberry, strawberry, or even chocolate spread for a fun twist. You can also add herbs like lavender to the dough for a refreshing floral note.
FAQs
1. Can I use fresh raspberries instead of raspberry jam?
Yes, but you’ll need to cook them down with sugar to make a thicker filling that doesn’t make the dough soggy.
2. How do I know when the loaf is done baking?
The loaf should be golden brown on top and sound hollow when tapped on the bottom.
3. Can I make this dough in advance?
Yes! You can prepare the dough up to the first rise. Once the dough has risen, you can shape it and refrigerate it overnight. Just let it come to room temperature before the second rise.
Raspberry Swirl Brioche Loaf
Ingredients
For the dough
- 1 cup milk Warm, but not hot
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 4 cups all-purpose flour
- 1 packet instant yeast
- 1/2 teaspoon salt
For the filling
- 1 cup raspberry jam
Instructions
Preparation
- In a bowl, mix the milk, sugar, and melted butter. Let cool slightly, then add eggs.
- In another large bowl, combine flour, yeast, and salt. Gradually add the milk mixture to the dry ingredients, mixing until a dough forms.
- Knead the dough on a floured surface until smooth, about 5-7 minutes.
- Place the dough in a greased bowl, cover, and let rise until doubled in size, about 1-2 hours.
Baking
- Once risen, roll the dough out into a rectangle, spread raspberry jam over it, and roll into a log.
- Place the log in a greased loaf pan and let rise again for 30-45 minutes.
- Preheat oven to 350°F (175°C). Bake the loaf for 30-35 minutes or until golden brown.
- Let cool before slicing and enjoy toasted or as a snack.
