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Raspberry Swirl Brioche Loaf Recipe

Raspberry Swirl Brioche Loaf Recipe for Festive Delights

This Raspberry Swirl Brioche Loaf Recipe is a delightful treat perfect for festive gatherings.
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Prep Time 45 minutes
Cook Time 40 minutes
Rising Time 1 hour 45 minutes
Total Time 3 hours 10 minutes
Servings: 10 slices
Course: Bread
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 4 cups all-purpose flour can substitute with bread flour for a chewier texture
  • 2 teaspoons active dry yeast ensure it is fresh
  • 1/4 cup granulated sugar can substitute with brown sugar
  • 1 teaspoon salt essential for balancing sweetness
  • 1 cup warm milk around 110°F
  • 1/2 cup unsalted butter softened, can replace with margarine
  • 2 large eggs at room temperature, or substitute with flax eggs
  • 1 teaspoon vanilla extract can replace with almond extract
  • 1 tablespoon lemon zest optional
For the Filling
  • 1 cup raspberry preserves can swap with other fruit preserves
  • 1 tablespoon cornstarch to thicken the jam
  • 2 tablespoons water
For the Topping
  • 2 tablespoons melted butter for brushing before baking
  • 1 cup powdered sugar for glaze
  • 2 tablespoons lemon juice for glaze
  • 2 tablespoons milk or cream for glaze

Equipment

  • Loaf pan
  • Mixing bowl
  • Saucepan
  • Wire rack

Method
 

Dough Preparation
  1. In a bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit until frothy, about 5-10 minutes.
  2. Mix in flour, sugar, salt, butter, eggs, vanilla, and optional lemon zest. Knead for 10-12 minutes.
First Rise
  1. Place kneaded dough in a greased bowl, cover with a damp cloth, and let it rise for 1 to 1.5 hours.
Filling Preparation
  1. Combine raspberry preserves with cornstarch and water in a saucepan. Cook until thickened, about 5 minutes.
  2. Remove from heat and cool completely.
Loaf Shaping
  1. Punch down the dough and roll into a rectangle. Spread filling, roll up, and twist into a spiral.
Second Rise
  1. Transfer the twisted loaf to a greased loaf pan, cover, and let rise for 30-45 minutes.
Baking
  1. Preheat oven to 350°F. Brush loaf with melted butter and bake for 35-40 minutes.
Cooling and Glazing
  1. Let the loaf cool for 10 minutes in the pan, then transfer to a wire rack. Drizzle glaze over before serving.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 8mg

Notes

Ensure the raspberry filling is thick enough and cool before applying. Option to refrigerate the loaf overnight after the first rise. Check yeast freshness.

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