Raspberry Swirl Brioche Loaf (Printable Version)
Buttery brioche swirled with tangy raspberry jam for a decadent breakfast treat
# What You Need:
→ Brioche Dough
01 - 3 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp active dry yeast
04 - 1 tsp fine sea salt
05 - 4 large eggs, room temperature
06 - 1/2 cup whole milk, lukewarm
07 - 10 tbsp unsalted butter, softened and cubed
→ Raspberry Swirl
08 - 1/2 cup raspberry jam or preserves
09 - 1/2 cup fresh raspberries, lightly crushed
→ Egg Wash
10 - 1 large egg
11 - 1 tbsp milk
# How to Make It:
01 - Combine flour, sugar, yeast, and salt in stand mixer bowl.
02 - Add eggs and lukewarm milk. Mix on low speed with dough hook until shaggy dough forms.
03 - Increase speed to medium and knead for 5 minutes. Gradually add softened butter cubes until fully incorporated and dough becomes smooth and elastic, approximately 10 minutes.
04 - Transfer dough to lightly greased bowl, cover, and let rise in warm place until doubled in size, about 1 to 1.5 hours.
05 - Line 9x5-inch loaf pan with parchment paper.
06 - Punch down dough and roll on lightly floured surface into rectangle approximately 10x16 inches.
07 - Spread raspberry jam evenly over dough, leaving 1/2-inch border. Sprinkle with crushed fresh raspberries if desired.
08 - Starting from long side, tightly roll dough into log. Slice log lengthwise down center to expose swirl.
09 - Twist two halves together, keeping cut sides facing up. Gently transfer twist to prepared loaf pan.
10 - Cover and let rise until puffed, approximately 45 minutes.
11 - Preheat oven to 350°F.
12 - Whisk egg and milk for egg wash, then brush generously over loaf.
13 - Bake for 30 to 35 minutes until golden brown and loaf sounds hollow when tapped.
14 - Cool in pan for 10 minutes, then transfer to wire rack to cool completely before slicing.
# Expert Tips:
01 -
- The brioche dough is impossibly soft and rich, yet that tangy raspberry cutting through keeps you coming back for slice after slice
- Twisting the dough sounds fancy but the technique is surprisingly forgiving, making you look like a pastry pro with minimal stress
02 -
- The dough will feel incredibly sticky and soft before the first rise, which is exactly how brioche should behave, so resist adding more flour
- When slicing the log lengthwise, use a sharp knife and gentle sawing motion to avoid squishing your beautiful spiral
03 -
- If your kitchen runs cool, create a warm proofing spot by turning your oven light on and placing the dough inside with the door closed
- Chill your rolled log for 15 minutes before slicing lengthwise, making it easier to cut cleanly without squishing