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Raspberry Swirl Brioche Loaf

Raspberry Swirl Brioche Loaf: A Sweet Festive Delight

Experience the joy of baking with this Raspberry Swirl Brioche Loaf, a festive treat combining sweet raspberry filling and tender brioche layers.
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Prep Time 1 hour
Cook Time 40 minutes
Rising Time 2 hours
Total Time 3 hours 40 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3.5 cups All-purpose flour Can be substituted with gluten-free flour
  • 2.25 teaspoons Active dry yeast Ensure freshness for maximum rise
  • 0.5 cups Granulated sugar Optional sugar alternatives available
  • 1 teaspoon Salt
  • 0.5 cups Warm milk About 110°F, can use dairy-free milk
  • 0.5 cups Unsalted butter Substitutable with margarine for dairy-free
  • 3 large Eggs Alternatives include flax eggs or applesauce
  • 1 teaspoon Vanilla extract Almond extract can be used instead
  • Lemon zest Optional
For the Raspberry Filling
  • 1 cup Raspberry preserves or jam Any berry jam can be a substitute
  • 1 tablespoon Cornstarch Essential for maintaining loaf integrity
  • 2 tablespoons Water
For Topping and Glaze
  • 2 tablespoons Melted butter Olive oil is a lighter option
  • 1 cup Powdered sugar Low-sugar option can be used
  • 1 tablespoon Lemon juice

Equipment

  • Mixing Bowl
  • Loaf pan
  • Saucepan
  • wire rack

Method
 

Dough Preparation
  1. Combine active dry yeast, warm milk, and granulated sugar. Let sit for 5-10 minutes until frothy.
  2. Add flour, salt, butter, eggs, vanilla extract, and optional lemon zest. Mix and knead until smooth, about 10-12 minutes.
First Rise
  1. Place the dough in a greased bowl, cover, and let it rise in a warm area for 1-1.5 hours until doubled.
Raspberry Filling
  1. In a saucepan, combine raspberry preserves, cornstarch, and water. Stir over low heat until thickened, about 5 minutes.
  2. Remove from heat and cool to room temperature.
Shaping the Loaf
  1. Punch down the dough, roll into a rectangle, spread raspberry filling, roll tightly, slice, and twist.
Second Rise
  1. Place the twisted loaf in a greased pan, cover, and let rise for 30-45 minutes until puffy.
Bake
  1. Preheat the oven to 350°F. Brush with melted butter, bake for 35-40 minutes, covering with foil if needed.
Cool and Glaze
  1. Cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with glaze made from powdered sugar and lemon juice.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 50mgSodium: 200mgPotassium: 160mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure your yeast is fresh. Control filling amounts to prevent leakage during baking. Chill filling slightly for easier handling.

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