Description
A delightful Raspberry Swirl Brioche Loaf that combines the richness of brioche with the tartness of fresh raspberries.
Ingredients
Scale
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup fresh raspberries
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon powdered sugar (for dusting)
Instructions
- In a small bowl, combine the warm milk and 1 tablespoon of the sugar. Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until frothy.
- In a large mixing bowl, whisk together the remaining sugar, eggs, and vanilla extract. Add the yeast mixture once it’s frothy.
- Gradually add the flour and salt to the egg mixture, mixing until a dough forms.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Add the softened butter to the dough and knead until fully incorporated, about 5 minutes.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until doubled in size.
- While the dough is rising, prepare the raspberry swirl by combining the raspberries, cornstarch, and lemon juice in a small saucepan over medium heat. Cook for about 5 minutes until the raspberries break down and the mixture thickens slightly. Remove from heat and let cool.
- Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle about 1/2 inch thick.
- Spread the raspberry mixture evenly over the dough, leaving a small border around the edges.
- Roll the dough tightly from one long side to the other, pinching the seams to seal.
- Place the rolled dough into a greased 9×5 inch loaf pan. Cover and let it rise again for about 30-45 minutes.
- Preheat the oven to 350°F. Bake the loaf for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
- For a richer flavor, try adding a teaspoon of almond extract to the dough.
- You can also substitute the raspberries with other berries like blueberries or blackberries for a different twist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 5g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Raspberry Swirl Brioche Loaf, brioche, raspberry bread, baking recipes