Raspberry Swirl Brioche Loaf

Why You’ll Love This Recipe

• Indulgent Flavor: The combination of rich brioche and tangy raspberry creates a harmonious balance that’s both comforting and satisfying.
• Visually Stunning: The striking raspberry swirls make this loaf a centerpiece-worthy addition to any table.
• Versatile Enjoyment: Enjoy it fresh out of the oven, toasted with a pat of butter, or even as a base for a decadent French toast.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Active dry yeast
• Salt
• Whole milk
• Unsalted butter
• Large eggs
• Raspberry jam or fresh raspberries

Directions

1. Prepare the Dough: In a large mixing bowl, combine the flour, sugar, yeast, and salt. In a separate bowl, warm the milk and melt the butter. Add the milk mixture and eggs to the dry ingredients, mixing until a soft dough forms. Knead the dough until it’s smooth and elastic.
2. First Rise: Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place until it doubles in size.
3. Roll Out the Dough: Once risen, punch down the dough to release air bubbles. On a lightly floured surface, roll the dough into a rectangle.
4. Add the Raspberry Filling: Spread the raspberry jam evenly over the dough, leaving a small border around the edges.
5. Form the Swirl: Starting from one of the longer sides, roll the dough tightly into a log. Slice the log lengthwise to expose the layers, then twist the two halves together, keeping the cut sides facing up.
6. Second Rise: Place the twisted dough into a greased loaf pan. Cover and let it rise again until it becomes puffy.
7. Bake: Preheat your oven to the specified temperature. Bake the loaf until it’s golden brown and cooked through.
8. Cool and Serve: Remove the loaf from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Servings and Timing

• Servings: This recipe yields approximately 10-12 slices, depending on the thickness of each slice.
• Preparation Time: About 30 minutes
• Rising Time: Approximately 1.5 to 2 hours in total
• Baking Time: Around 30-35 minutes
• Total Time: Approximately 2.5 to 3 hours

Variations

• Different Fillings: Experiment with other fruit jams like apricot, blueberry, or strawberry for a new flavor profile.
• Nutty Addition: Sprinkle chopped nuts, such as almonds or walnuts, over the raspberry filling before rolling the dough for added texture and flavor.
• Citrus Zest: Incorporate lemon or orange zest into the dough to complement the raspberry filling with a citrusy note.

Storage/Reheating

• Storage: Once completely cooled, wrap the loaf tightly in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 2 days.
• Freezing: For longer storage, wrap the loaf (whole or sliced) in plastic wrap and then in aluminum foil, and freeze for up to 1 month. Thaw at room temperature before serving.
• Reheating: To enjoy warm slices, toast them lightly in a toaster or warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes.

FAQs

How do I know when the dough has risen enough?

The dough should double in size during the rising periods. This typically takes about 1 hour for each rise, but it can vary depending on the room temperature.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast in equal amounts. Instant yeast may reduce the rising time slightly.

Is it possible to make the dough ahead of time?

Absolutely. After the first rise, you can refrigerate the dough overnight. Let it come to room temperature before proceeding with the recipe.

Can I use fresh raspberries instead of jam?

Yes, you can use fresh raspberries. Toss them with a bit of sugar and cornstarch to create a thicker filling that won’t make the dough too wet.

How can I prevent the filling from leaking out?

Ensure you leave a small border around the edges when spreading the filling and roll the dough tightly. Pinching the seams can also help seal in the filling.

What should I do if my loaf browns too quickly in the oven?

If the top of the loaf is browning too fast, tent it with aluminum foil during the last 10-15 minutes of baking to prevent over-browning.

Can I add spices to the dough?

Certainly! Adding spices like cinnamon or cardamom to the dough can enhance the flavor profile.

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