Raspberry Swirl Brioche Loaf (Printable View)
Buttery brioche loaf twisted with raspberry preserve swirls and finished with a lemon glaze.
# Ingredient List:
→ Brioche Dough
01 -
3 1/4 cups all-purpose flour
02 -
1 packet (2 1/4 teaspoons) active dry yeast
03 -
1/4 cup granulated sugar
04 -
1/2 teaspoon salt
05 -
1/2 cup whole milk, warmed to 110°F
06 -
4 tablespoons unsalted butter, softened
07 -
2 large eggs, at room temperature
08 -
1 teaspoon vanilla extract
09 -
1 teaspoon lemon zest (optional)
→ Raspberry Filling
10 -
1 cup raspberry preserves or jam
11 -
1 tablespoon cornstarch
12 -
2 tablespoons water
13 -
1 tablespoon unsalted butter, melted (for brushing)
→ Glaze (optional)
14 -
3/4 cup powdered sugar
15 -
1 to 2 tablespoons lemon juice
16 -
1 tablespoon milk or cream
# Preparation Steps:
01 -
In a small bowl, combine warm milk with a pinch of sugar. Sprinkle yeast on top and let stand for 5 to 10 minutes until frothy.
02 -
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until evenly distributed.
03 -
Add activated yeast mixture, softened butter, eggs, vanilla extract, and lemon zest to the dry ingredients. Stir until a shaggy dough forms.
04 -
Transfer dough to a lightly floured surface and knead for 10 to 12 minutes until smooth and elastic. Add a small amount of flour as needed if the dough is overly sticky.
05 -
Place dough in a lightly greased bowl. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
06 -
While dough rises, stir raspberry preserves, cornstarch, and water together in a small saucepan. Heat over medium-low until slightly thickened. Remove from heat and cool to room temperature.
07 -
Punch down dough and roll into a 10 by 15-inch rectangle on a lightly floured surface. Spread cooled raspberry filling evenly, leaving a 1/2-inch border.
08 -
Starting from a long side, tightly roll dough into a log. Slice the log lengthwise to expose the layers. Twist the two halves together, keeping the cut sides facing up.
09 -
Transfer twisted loaf into a greased 9 by 5-inch loaf pan. Cover and let rise for 30 to 40 minutes until puffed.
10 -
Preheat oven to 350°F. Lightly brush loaf top with melted butter. Bake for 35 to 40 minutes until deep golden brown. Tent with foil for the final 10 minutes if browning too fast.
11 -
Allow loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
12 -
In a small bowl, whisk powdered sugar, lemon juice, and milk until smooth and pourable. Drizzle over the cooled loaf for a tangy-sweet finish.
# Supplementary Details:
01 -
Ensure all ingredients, especially eggs and butter, are at room temperature for a smooth, enriched dough.
02 -
If the loaf is browning too quickly during baking, loosely cover with aluminum foil to avoid over-darkening.