Description
This Raspberry Swirl Brioche is a deliciously soft and sweet bread swirled with a fruity raspberry filling, perfect for breakfast or dessert.
Ingredients
Scale
- ½ cup whole milk (warm, about 100°F)
- 2 ¼ tsp active dry yeast
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tsp fine sea salt
- 3 large eggs (room temperature)
- 10 tbsp unsalted butter (softened)
- 1 ½ cups frozen raspberries
- ¼ cup granulated sugar (for filling)
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- ½ cup powdered sugar (for glaze)
- 1–2 tbsp milk (for glaze)
Instructions
- Make the Dough: In a large bowl or the bowl of a stand mixer, combine the warm milk and yeast. Let it sit for about 5–10 minutes, until foamy. This step is crucial—if the yeast doesn’t bloom, your dough won’t rise.
- Add the flour, sugar, and salt. Mix on low until combined. Then, add the eggs one at a time, mixing well after each addition.
- Switch to the dough hook attachment (if using a stand mixer) and knead for 5–7 minutes. The dough should start to pull away from the sides but still be soft.
- Gradually add the softened butter, one tablespoon at a time, allowing each to incorporate before adding the next. Keep kneading until the dough is glossy and elastic—this could take up to 10 minutes. It will be sticky; that’s normal.
- Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1–2 hours, or until doubled in size.
- Prepare the Raspberry Swirl: While the dough rises, make the filling. In a small saucepan over medium heat, combine the raspberries, sugar, cornstarch, and lemon juice. Stir until the berries break down and the mixture thickens—about 5–7 minutes. Remove from heat and let it cool completely. It will continue to thicken as it cools.
- Shape the Loaf: Once the dough has risen, turn it out onto a lightly floured surface. Roll it into a rectangle, roughly 9×14 inches. Spread the cooled raspberry filling evenly over the surface, leaving a small border around the edges. Roll the dough up tightly from the short end, like a jelly roll.
- Using a sharp knife, slice the roll lengthwise down the middle. Twist the two halves together, keeping the cut sides facing up for that signature swirl effect. Place the twisted dough into a greased 9×5 loaf pan. Cover loosely and let it rise again for about 45 minutes to 1 hour.
- Bake the Loaf: Preheat the oven to 350°F (175°C). Once risen, bake the loaf for 40–45 minutes, until golden brown and cooked through. If the top browns too quickly, cover loosely with foil during the last 15 minutes of baking. Let it cool in the pan for 10 minutes before transferring to a wire rack.
- Optional Glaze: Whisk together powdered sugar and milk to create a glaze. Drizzle over the cooled loaf for extra sweetness and shine.
Notes
- Ensure the milk is warm, not hot, to prevent killing the yeast.
- If using fresh raspberries, you may need to adjust the sugar depending on their sweetness.
- This brioche can be stored in an airtight container for up to 3 days, or frozen for longer storage.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Breads
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice