Raspberry Swirl Brioche Loaf (Print Version)
Buttery French bread swirled with raspberry jam, ideal for breakfast or brunch
# What You Need:
→ Brioche Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast
04 - 1 tsp fine sea salt
05 - 4 large eggs, room temperature
06 - 1/2 cup whole milk, lukewarm
07 - 10 tbsp unsalted butter, softened and cubed
→ Raspberry Swirl
08 - 1/2 cup raspberry jam or preserves
09 - 1/2 cup fresh raspberries, lightly crushed
→ Egg Wash
10 - 1 large egg
11 - 1 tbsp milk
# Preparation Steps:
01 - In a stand mixer bowl, combine flour, sugar, yeast, and salt. Mix briefly to distribute evenly.
02 - Add eggs and lukewarm milk to the dry ingredients. Mix on low speed with a dough hook until a shaggy dough forms, scraping down the sides as needed.
03 - Increase mixer speed to medium and knead for 5 minutes. Gradually add softened butter, a few cubes at a time, waiting for each addition to incorporate before adding more. Continue kneading until the dough is smooth, elastic, and pulls away from the bowl sides, approximately 10 minutes total.
04 - Transfer the dough to a lightly greased bowl, turning to coat all sides. Cover with plastic wrap or a damp towel and place in a warm, draft-free area. Let rise until doubled in bulk, about 1 to 1.5 hours.
05 - Line a 9x5-inch loaf pan with parchment paper, allowing overhang on the long sides for easy removal later.
06 - Punch down the risen dough to release air. Turn out onto a lightly floured surface and roll into a rectangle measuring approximately 10x16 inches.
07 - Spread raspberry jam evenly over the dough surface, leaving a 1/2-inch border around all edges. Sprinkle lightly crushed fresh raspberries over the jam if desired.
08 - Starting from one long side, roll the dough tightly into a log. Using a sharp knife, slice the log lengthwise down the center to expose the layers. Twist the two halves together, keeping the cut sides facing upward throughout the twisting process.
09 - Carefully transfer the twisted dough into the prepared loaf pan, tucking the ends underneath. Gently press to evenly distribute within the pan.
10 - Cover the pan loosely with plastic wrap or a towel. Let rise in a warm place until puffed and visibly increased in volume, about 45 minutes.
11 - Preheat the oven to 350°F during the final 15 minutes of the second rise.
12 - Whisk together the egg and milk for the egg wash until well combined. Brush the mixture generously over the entire surface of the risen loaf.
13 - Bake for 30 to 35 minutes, or until deep golden brown on top. The loaf is done when it sounds hollow when tapped on the bottom and an instant-read thermometer inserted into the center reads at least 190°F.
14 - Allow the loaf to cool in the pan for 10 minutes. Using the parchment overhang, lift the loaf out and transfer to a wire rack. Cool completely before slicing to prevent the filling from becoming runny.
# Expert Advice:
01 -
- The contrast between tangy raspberry ribbon and buttery brioche is the kind of bite that makes you pause mid chew
- Despite looking like something from a fancy French bakery, this comes together with mostly pantry staples
- The house smells like heaven while it bakes, which is basically free aromatherapy
02 -
- Room temperature ingredients are not optional here, cold eggs or butter will ruin your dough development
- The slice and twist technique feels intimidating but just go for it, the loaf is forgiving
- Resist the urge to slice while warm or the jam will run and you will lose those defined swirls
03 -
- If your dough feels too sticky during kneading, resist adding flour, the butter will eventually stabilize it
- A sharp serrated knife works best for slicing the log lengthwise without squishing the dough