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Raspberry Swirl Brioche Loaf

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This Raspberry Swirl Brioche Loaf is a beautiful and delicious bread, perfect for breakfast or dessert. The soft, buttery brioche is swirled with a vibrant raspberry jam, creating a delightful sweet and tangy flavor.

Ingredients

Scale
  • 3 1/2 cups (440g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/2 cup (120ml) lukewarm milk
  • 4 large eggs, lightly beaten
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup raspberry jam
  • 1 large egg, beaten (for egg wash)
  • Optional: Sliced almonds or pearl sugar for topping

Instructions

  1. In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, salt, and yeast.
  2. Add the lukewarm milk and beaten eggs. Mix on low speed until a shaggy dough forms.
  3. Gradually add the softened butter, a tablespoon at a time, mixing until each addition is fully incorporated.
  4. Increase the speed to medium and knead the dough for 8-10 minutes, or until it is smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. Punch down the dough and turn it out onto a lightly floured surface.
  7. Roll the dough into a large rectangle, about 12×18 inches.
  8. Spread the raspberry jam evenly over the dough, leaving a 1-inch border on one of the long sides.
  9. Starting from the opposite long side, tightly roll the dough into a log.
  10. Pinch the seam to seal and tuck the ends under.
  11. Carefully place the log in a greased 9×5 inch loaf pan.
  12. Cover with plastic wrap and let rise in a warm place for 30-45 minutes, or until almost doubled in size.
  13. Preheat oven to 350°F (175°C).
  14. Brush the loaf with the beaten egg. Sprinkle with sliced almonds or pearl sugar, if desired.
  15. Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  16. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve slices of this brioche loaf with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

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