Description
Raspberry Swirl Brioche Loaf with a buttery brioche base and sweet raspberry swirl, perfect for a cozy breakfast treat.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- 3 large eggs, room temperature
- 1/2 cup warm milk (about 110°F/43°C)
- 10 tablespoons unsalted butter, softened and cut into cubes
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Step 1: Prepare the Raspberry Filling Combine raspberries, sugar, and lemon juice in a medium saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally and gently crushing some of the berries with your spoon. In a small bowl, whisk together the cornstarch and water to create a slurry, then pour into the simmering raspberry mixture. Cook for 2-3 minutes until thickened, stirring constantly. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate until completely cooled.
- Step 2: Make the Brioche Dough In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, salt, and yeast. In a separate bowl, whisk together the eggs, warm milk, and vanilla extract. With the mixer on low speed, gradually add the wet ingredients to the dry ingredients. Mix until a shaggy dough forms, about 2 minutes. Increase the speed to medium and knead for 5 minutes until smooth.
- Step 3: Incorporate the Butter With the mixer running on medium speed, add the softened butter one tablespoon at a time, waiting until each piece is fully incorporated before adding the next. This process should take about 8-10 minutes. The dough will initially become very soft and sticky before coming together into a smooth, elastic ball that pulls away from the sides of the bowl.
- Step 4: First Proof Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm place until doubled in size, approximately 1-1.5 hours. After rising, punch down the dough and transfer to the refrigerator for at least 30 minutes to chill, making it easier to handle.
- Step 5: Shape the Loaf On a lightly floured surface, roll the chilled dough into a rectangle approximately 18×12 inches. Spread the cooled raspberry filling evenly over the surface, leaving a 1-inch border around all edges. Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal, then transfer seam-side down to a parchment-lined 9×5-inch loaf pan.
- Step 6: Final Proof and Bake Cover the shaped loaf loosely with plastic wrap and let rise in a warm place until puffy and nearly doubled, about 45-60 minutes. Preheat your oven to 350°F (175°C). Bake the Raspberry Swirl Brioche Loaf for 40-45 minutes until deeply golden brown. If the top browns too quickly, tent with foil. The internal temperature should reach 190°F (88°C) when fully baked. Cool in the pan for 10 minutes, then transfer to a wire rack.
- Step 7: Glaze While the loaf is still warm but not hot, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the top of your Raspberry Swirl Brioche Loaf, allowing it to cascade down the sides. Let the glaze set before slicing and serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 320 calories per serving
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg