Description

This Raspberry Swirl Brioche Loaf combines rich, buttery brioche dough with a tangy raspberry filling, creating a visually stunning and delicious treat. Perfect for special occasions like Mother’s Day or Valentine’s Day, this loaf is an elegant and irresistible homemade gift.

Ingredients

For the Dough:

3½ cups bread flour

2¼ teaspoons instant yeast

½ cup whole milk, warmed

½ cup granulated sugar

4 large eggs, at room temperature

1 teaspoon fine sea salt

¾ cup unsalted butter, softened

1 egg (for egg wash)

For the Raspberry Filling:

1½ cups freeze-dried raspberries, lightly crushed

1 teaspoon lemon zest (optional)

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Instructions

Activate Yeast: In a small bowl, combine the warm milk and 1 teaspoon sugar. Sprinkle the yeast over the top and let it sit for 5 minutes until foamy.
Prepare Dough: In a stand mixer, combine bread flour, remaining sugar, and salt. Add the eggs and yeast mixture, then gradually add softened butter. Mix on low until the dough comes together, then increase to medium speed and knead for 10 minutes until smooth and elastic.
First Rise: Place dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rise for 1.5–2 hours, or until doubled.
Shape Loaf: Punch down the dough, divide into two portions. Roll each into a rectangle (18×24 inches). Sprinkle crushed raspberries over the surface, leaving a 1–2 inch border.
Roll and Twist: Roll each rectangle tightly, pinch seams closed. Slice each log lengthwise, leaving 2 inches uncut at one end. Twist the halves, keeping cut sides up.
Second Rise: Place each twisted loaf in a greased 8×4 inch loaf pan. Let rise for 45–60 minutes, until puffy.
Bake: Preheat the oven to 350°F (175°C). Brush tops with egg wash. Bake for 30–35 minutes, or until golden brown and the internal temperature reaches 190–195°F (88–90°C). Tent with foil if necessary.
Cool: Cool in pans for 10 minutes, then remove and cool completely on a wire rack before slicing.

Notes

Fruit Alternatives: Substitute freeze-dried raspberries with strawberries or blueberries.
Gluten-Free: Use a gluten-free bread flour blend, though texture and rise may differ.
Vegan: Use flax eggs, plant-based butter, and milk.
Storage: Store in an airtight container at room temperature for 2 days, or refrigerate for up to 4 days.
Reheating: Reheat slices in a 300°F (150°C) oven for 5 minutes.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: aking
Cuisine: merican