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Raspberry Swirl Brioche Loaf Recipe

Raspberry Swirl Brioche Loaf Recipe
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This Raspberry Swirl Brioche Loaf features a rich, buttery, and tender brioche dough beautifully swirled with fresh raspberry puree, creating a delightful balance of sweet and tart flavors. Perfect for breakfast, brunch, or dessert, this loaf offers a soft crumb, vibrant fruit swirl, and a golden crust, making it an irresistible homemade treat for all baking skill levels.

Ingredients

Scale

For the Brioche Dough

  • 3 ½ cups all-purpose flour (provides structure and softness)
  • 2 ¼ tsp active dry yeast (for a light and airy rise)
  • ¼ cup granulated sugar (balances sweetness)
  • ½ cup unsalted butter, softened (for rich buttery taste)
  • 3 whole eggs at room temperature (adds richness and tender crumb)
  • ½ cup milk, warmed (nourishes yeast and moistens dough)
  • 1 tsp salt (enhances flavor)

For the Raspberry Swirl

  • 1 cup fresh raspberries (natural tart and sweet flavor)
  • 1 tbsp granulated sugar (optional, to balance acidity)

Optional Garnishes

  • Powdered sugar (for dusting after baking)
  • Egg wash (1 egg beaten with 1 tbsp water, for a golden crust)

Instructions

  1. Prepare the Dough: Warm the milk slightly and dissolve the active dry yeast along with a pinch of sugar in it. Let it rest for 5-10 minutes until foamy. In a large bowl, combine all-purpose flour, granulated sugar, and salt. Add the yeast mixture, eggs, and softened butter, mixing until a soft, sticky dough forms. Knead the dough for about 10 minutes until smooth and elastic.
  2. First Rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1.5 hours, or until doubled in size.
  3. Prepare Raspberry Swirl: Lightly mash the fresh raspberries with a fork, leaving some juice for color and sweetness. Optionally, mix in 1 tablespoon of sugar to balance the tartness.
  4. Shape the Loaf: On a floured surface, roll the dough out into a rectangle. Spread the raspberry mixture evenly over the dough. Carefully roll the dough up like a jelly roll, making sure the raspberry swirl remains inside. Tuck the edges underneath to seal.
  5. Second Rise: Place the shaped loaf into a greased loaf pan, cover again, and let it rise for 45 minutes to 1 hour until puffy.
  6. Bake to Perfection: Preheat your oven to 350°F (175°C). Brush the top of the loaf with egg wash to achieve a golden crust. Bake for 30-35 minutes or until the loaf is firm and a toothpick inserted comes out clean. Allow the bread to cool slightly before removing it from the pan.

Notes

  • Use room temperature butter and eggs for smoother dough mixing and better rise.
  • Do not over-knead the dough; knead just until elastic to keep the brioche tender.
  • If the raspberry mixture is too juicy, strain excess liquid to prevent soggy swirls.
  • Always ensure your yeast is fresh to guarantee a good rise and fluffy texture.
  • Allow sufficient rising time for both the first and second rises for best texture.
  • Brushing with egg wash before baking creates a shiny, golden crust.

Nutrition

Keywords: brioche, raspberry swirl, sweet bread, breakfast loaf, fruit swirl bread, homemade brioche

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