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Raspberry Swirl Brioche Loaf

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This Raspberry Swirl Brioche Loaf is a stunningly beautiful and delicious treat. The buttery, rich brioche dough is swirled with a vibrant raspberry filling for a delightful combination of flavors and textures.

Ingredients

Scale
  • For the Brioche Dough:
  • 3 1/2 cups (440g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/2 cup (120ml) lukewarm milk
  • 4 large eggs, lightly beaten
  • 12 tablespoons (1 1/2 sticks, 170g) unsalted butter, softened
  • For the Raspberry Swirl:
  • 12 ounces (340g) fresh or frozen raspberries
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • For the Egg Wash:
  • 1 large egg
  • 1 tablespoon milk

Instructions

  1. Make the Dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and yeast.
  2. Add the lukewarm milk and beaten eggs. Mix on low speed until a shaggy dough forms.
  3. Gradually add the softened butter, one tablespoon at a time, mixing well after each addition. Continue mixing on medium speed for 8-10 minutes, until the dough is smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Make the Raspberry Filling: In a saucepan, combine the raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5-7 minutes. Let cool completely.
  6. Assemble the Loaf: Turn the dough out onto a lightly floured surface. Roll it into a large rectangle, about 12×18 inches.
  7. Spread the cooled raspberry filling evenly over the dough.
  8. Starting from one long edge, tightly roll the dough into a log. Pinch the seam to seal.
  9. Using a sharp knife or dough scraper, cut the log lengthwise down the center, leaving about 1 inch uncut at one end.
  10. Gently twist the two strands together, with the cut sides facing up, to create a braided loaf. Pinch the ends together to seal.
  11. Place the loaf in a greased 9×5 inch loaf pan. Cover and let rise in a warm place for 30-45 minutes, or until almost doubled.
  12. Bake the Loaf: Preheat oven to 350°F (175°C). In a small bowl, whisk together the egg and milk for the egg wash.
  13. Brush the top of the loaf with the egg wash.
  14. Bake for 35-40 minutes, or until golden brown. If the top is browning too quickly, tent with foil.
  15. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve slices of this brioche loaf warm or at room temperature, perhaps with a dollop of whipped cream or a dusting of powdered sugar. Leftovers can be stored in an airtight container at room temperature for up to 3 days.

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