Raspberry Swirl Brioche Loaf Recipe

Introduction

The Raspberry Swirl Brioche Loaf is a delightfully fluffy and sweet bread with a vibrant raspberry filling. Perfect for breakfast or an afternoon snack, this loaf combines rich, buttery dough with a fruity swirl that will impress your family and friends.

Ingredients

• 1 egg
• 2 tablespoons milk
• 1/2 cup raspberry filling
• 4 tablespoons butter
• 3 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast (1 packet)

Instructions

1. Step 1: In a large bowl, combine the flour, sugar, salt, and yeast. Add the softened butter and mix until the dough starts to come together.
2. Step 2: Add the egg and milk to the mixture and knead the dough on a floured surface until smooth and elastic, about 8-10 minutes.
3. Step 3: Roll out the dough into a rectangle and spread the raspberry filling evenly over the surface. Carefully roll the dough into a loaf shape, sealing the edges.
4. Step 4: Place the loaf into a greased loaf pan, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 30-45 minutes, until puffed up.
5. Step 5: Preheat your oven to 350°F (175°C) while the loaf is rising.
6. Step 6: Whisk together the egg and milk to create an egg wash. Brush the top of the risen loaf with the egg wash for a golden finish.
7. Step 7: Bake the loaf for 25-30 minutes, or until golden brown and hollow sounding when tapped on the bottom. Cover with foil if browning too quickly.
8. Step 8: Remove from the oven and let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract to the dough.
• Substitute the raspberry filling with other fruit preserves like strawberry or apricot.
• If fresh raspberries are available, gently fold them into the filling before spreading for added texture.
• Use a stand mixer with a dough hook to make kneading easier and less time-consuming.

Storage

Store the brioche loaf in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, freeze the loaf wrapped in foil and plastic wrap for up to 2 months. To reheat, thaw at room temperature and warm slices gently in a toaster or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberry filling?

Yes, frozen raspberry filling works well. Just make sure it is fully thawed and drained of excess liquid before spreading to prevent soggy dough.

What if my dough doesn’t rise?

If your dough doesn’t rise, check the freshness of your yeast and ensure the rising environment is warm but not hot. Yeast thrives in temperatures around 75-85°F (24-29°C).

Raspberry Swirl Brioche Loaf Recipe

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4.5 from 60 reviews

This Raspberry Swirl Brioche Loaf is a fluffy, golden-baked treat featuring a rich brioche dough swirled with sweet and tangy raspberry filling. Perfect for breakfast or an afternoon snack, this recipe combines the buttery softness of brioche with a vibrant fruit swirl, finished with a shiny egg wash for a beautiful crust.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 40 minutes
• Yield: 2 loaves (about 12 slices each) 1x
• Category: Baking
• Method: Baking
• Cuisine: French

Ingredients

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Dough Ingredients

• 4 cups all-purpose flour
• 1/4 cup sugar
• 2 1/4 tsp active dry yeast (1 packet)
• 1 tsp salt
• 1/2 cup warm milk (about 110°F/43°C)
• 4 large eggs, divided (3 for dough, 1 for egg wash)
• 1/2 cup unsalted butter, softened

Filling

• 1 cup raspberry filling or preserves

Egg Wash

• 1 large egg
• 2 tbsp milk

Instructions

1. Prepare the Dough: In a large mixing bowl, combine the flour, sugar, salt, and yeast. Warm the milk to about 110°F (43°C) and mix with 3 of the eggs. Gradually add the wet ingredients into the dry, mixing until a dough forms. Knead in the softened butter until smooth and elastic.
2. First Rise: Shape the dough into a ball, place in a greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
3. Incorporate Raspberry Filling: Roll out the dough on a lightly floured surface into a rectangle. Spread the raspberry filling evenly over the dough, then roll it up tightly to create a log with the filling swirled inside.
4. Shape the Loaves and Second Rise: Cut the rolled dough into equal pieces and arrange them in greased loaf pans or shape into loaves. Cover with plastic wrap or a kitchen towel and let rise in a warm spot for 30-45 minutes, until puffed up.
5. Preheat Oven and Prepare Egg Wash: Preheat your oven to 350°F (175°C). In a small bowl, whisk together the remaining egg and 2 tablespoons milk for the egg wash.
6. Apply Egg Wash and Bake: Brush the tops of the loaves with the egg wash to achieve a golden crust. Bake in the preheated oven for 25-30 minutes until golden brown and hollow-sounding when tapped. If the tops brown too fast, cover loosely with aluminum foil.
7. Cool: Remove the loaves from the oven and let them cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Notes

• Ensure the milk is warm but not hot to activate the yeast properly without killing it.
• Use room temperature butter and eggs for the best dough texture.
• You can substitute raspberry filling with other fruit preserves for different flavors.
• Let the loaves cool completely before slicing to maintain structure and prevent crumbling.
• Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Raspberry Brioche, Brioche Loaf, Raspberry Swirl, Breakfast Bread, Sweet Bread, Homemade Brioche