Raspberry Swirl Brioche Loaf
A delightful treat combining soft, buttery brioche with a sweet and tangy raspberry jam swirl, perfect for breakfast, brunch, or an afternoon snack.
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.
Notes
Serve warm or at room temperature; it's enjoyable on its own or with butter. Can be stored at room temperature wrapped tightly for up to three days. Slice before freezing for longer storage.