Print

Delicious Raspberry Swirl Brioche Loaf Recipe

Raspberry Swirl Brioche Loaf
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Raspberry Swirl Brioche Loaf is a rich and buttery yeast bread swirled with homemade raspberry jam, perfect for a sweet breakfast or indulgent treat. Its soft, fluffy texture and fruity center make it a showstopper for any occasion.

Ingredients

Scale
  • 130ml milk, lukewarm
  • 2 tsp instant yeast
  • 60g granulated sugar
  • 2 large eggs
  • 300g all-purpose flour
  • 1/2 tsp salt
  • 90g unsalted butter, softened
  • 4–5 tbsp raspberry jam (homemade or store-bought)
  • 1 egg (for egg wash)

Instructions

  1. In a stand mixer bowl, combine lukewarm milk, yeast, and a pinch of sugar. Let sit for 5-10 minutes until frothy.
  2. Add the rest of the sugar, eggs, flour, and salt. Mix with the dough hook until a rough dough forms.
  3. Add the softened butter a tablespoon at a time while mixing. Continue kneading for 10–12 minutes until the dough is smooth and elastic.
  4. Cover the bowl with a towel and let the dough rise in a warm place for 1–1.5 hours, or until doubled in size.
  5. Deflate the dough and roll it out into a rectangle on a floured surface.
  6. Spread raspberry jam evenly over the dough, leaving a small border around the edges.
  7. Roll the dough tightly into a log, then slice the log in half lengthwise.
  8. Twist the two halves together with the jam layers exposed, and place the braid into a greased loaf pan.
  9. Cover and let rise for another 45 minutes to 1 hour.
  10. Preheat the oven to 180°C (350°F). Brush the top with egg wash.
  11. Bake for 30–35 minutes or until golden brown and cooked through.
  12. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

    Nutrition

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

    ×