Raspberry Swirl Brioche Loaf
This delightful bread is a sweet, buttery masterpiece swirled with luscious raspberry jam, perfect for any occasion.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast 1 packet
- 1/2 cup milk, warmed Warmed to about 110°F (43°C)
- 1/2 cup unsalted butter, melted and cooled
- 4 large eggs
- 1/2 cup raspberry jam Can substitute with other varieties like strawberry or blackberry
- 1 teaspoon vanilla extract
Instructions
Preparation
- Mix the warm milk and yeast in a bowl; let it sit for about 5 minutes until it becomes foamy.
- In a larger mixing bowl, whisk together the flour, sugar, and salt. Create a well in the center and add the yeast mixture, melted butter, eggs, and vanilla extract.
- Mix everything until a dough forms, and then knead it for around 10 minutes until the surface is smooth.
- Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm spot for 1-2 hours, or until it's doubled in size.
Shaping
- Roll the dough into a large rectangle and spread the raspberry jam evenly over the top.
- Roll the dough tightly into a log and twist it into a loaf shape.
- Transfer it to a greased loaf pan, cover it again, and allow it to rise for another hour.
Baking
- Preheat your oven to 350°F (175°C) and bake the loaf for 30-35 minutes until it turns a beautiful golden brown.
- Let it cool before slicing, and serve it plain or toasted.
Notes
Store the loaf in an airtight container for up to 3 days, or freeze it for up to 3 months.