Description
A delightful Raspberry Swirl Brioche Loaf that combines the rich, buttery texture of brioche with a sweet and tangy raspberry filling.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup whole milk, warmed
- 4 large eggs
- 1 cup unsalted butter, softened
- 1 cup fresh raspberries
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- In a bowl, combine warm milk and yeast; let it sit for 5 minutes.
- In a large mixing bowl, whisk together flour, sugar, and salt.
- Add the yeast mixture and eggs to the dry ingredients; mix until combined.
- Knead in the softened butter until the dough is smooth and elastic.
- Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
- In a saucepan, combine raspberries, lemon juice, and cornstarch; cook over medium heat until thickened.
- Roll out the dough into a rectangle, spread the raspberry mixture over it, and roll it up tightly.
- Place the rolled dough in a greased loaf pan and let it rise for another 30 minutes.
- Bake in a preheated oven at 350°F (175°C) for 30-35 minutes or until golden brown.
- Let it cool before slicing and serving.
Notes
- For a sweeter loaf, add more sugar to the raspberry filling.
- Ensure the butter is at room temperature for easier incorporation.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Raspberry Swirl Brioche Loaf, Brioche Recipe, Raspberry Bread