Description
This Raspberry Swirl Brioche Loaf recipe yields a deliciously soft, fluffy, and slightly sweet bread with vibrant raspberry swirls throughout. Perfect for breakfast, brunch, or a special dessert, the brioche boasts a golden crust and rich, buttery texture enhanced by a glossy egg wash finish.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 1/4 cup sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1 cup warm milk (about 110°F/43°C)
- 4 large eggs (room temperature), divided
- 1 tsp salt
- 1 cup unsalted butter, softened
Filling
- 1 cup raspberry filling or jam
Egg Wash
- 1 egg
- 2 tbsp milk
Optional
- Aluminum foil (for covering during baking if browning too fast)
Instructions
- First Rise: In a large mixing bowl, combine warm milk, yeast, and a tablespoon of sugar. Let it bloom for 5-10 minutes until frothy. Gradually add flour, sugar, eggs (reserve one egg for egg wash), and salt, kneading to form a soft dough. Incorporate softened butter and knead until smooth and elastic. Cover with a kitchen towel and let it rise in a warm spot for about 1-2 hours until doubled in size.
- Shape and Add Filling: Punch down the risen dough and divide it into two equal portions. Roll each portion into a rectangle on a floured surface. Spread raspberry filling evenly over the dough, then roll tightly into a loaf shape. Place the loaves into greased loaf pans.
- Second Rise: Cover the loaves with a clean kitchen towel and let them rise again in a warm place for 30-45 minutes until puffed up.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Apply Egg Wash: In a small bowl, whisk together one egg and two tablespoons of milk. Brush this egg wash over the tops of the loaves to create a beautifully golden, glossy crust upon baking.
- Bake: Place the loaves in the preheated oven and bake for 30-35 minutes, or until golden brown and the bottom sounds hollow when tapped. If the crust browns too quickly, cover loosely with aluminum foil.
- Cool: Remove the loaves from the oven and let them cool in the pans for about 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Ensure milk is warm, not hot, to activate yeast properly without killing it.
- Use room temperature eggs and butter for better dough consistency.
- Raspberry filling can be substituted with other fruit jams or preserves as desired.
- Cover with aluminum foil if the bread tops brown too fast to prevent burning.
- Allow bread to cool fully to set texture and prevent crumbling when slicing.
