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Raspberry Swirl Brioche Loaf

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A soft and buttery brioche loaf swirled with vibrant raspberry preserves, perfect for a sweet breakfast or afternoon treat.

Ingredients

Scale
  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/2 tsp salt
  • 4 large eggs, room temperature
  • 1/2 cup unsalted butter, softened
  • 1/4 cup whole milk, warm
  • 1/2 cup raspberry preserves
  • 1 tbsp cornstarch (optional, for thickening preserves)

Instructions

  1. In a large bowl, combine flour, sugar, yeast, and salt.
  2. In a separate bowl, whisk eggs and warm milk together.
  3. Add the egg mixture to the dry ingredients and mix until a dough forms.
  4. Gradually add softened butter and knead (by hand or mixer) until smooth and elastic, about 8-10 minutes.
  5. Cover the dough and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. If desired, thicken raspberry preserves with cornstarch in a small saucepan over low heat; let cool.
  7. Roll the dough out into a rectangle on a floured surface.
  8. Spread the raspberry preserves evenly over the dough, leaving a small border.
  9. Roll the dough tightly into a loaf, and place it into a greased loaf pan, seam side down.
  10. Cover and let rise for another 45 minutes until puffy.
  11. Preheat the oven to 350°F (175°C).
  12. Bake the brioche loaf for 30-35 minutes, or until golden brown and a skewer comes out clean.
  13. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For an extra special touch, brush the top with an egg wash before baking for a glossy finish and sprinkle with coarse sugar.

Find it online: https://delilita.com/raspberry-swirl-brioche-loaf/