Description
A luxurious brioche loaf filled with a tangy raspberry swirl, perfect for breakfast or brunch.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 cup fresh raspberries
- 2 tablespoons sugar (for the raspberry swirl)
- 1 teaspoon vanilla extract
Instructions
- Create the dough: In a large mixing bowl, combine the flour, sugar, yeast, and salt. In a separate bowl, whisk the warm milk, melted butter, and eggs until well blended. Gradually mix the wet ingredients into the dry, stirring until a cohesive dough forms.
- Knead the dough: Dust your work surface with flour and knead the dough for about 10 minutes until smooth and elastic.
- Transfer the kneaded dough to a greased bowl. Cover it with a clean towel and let it rise for about an hour, or until it doubles in size.
- Prepare the raspberry swirl: While the dough rises, mash the raspberries in a bowl with the 2 tablespoons of sugar and vanilla extract until chunky.
- Once your dough has risen, punch it down gently. Roll it out into a rectangle on a floured surface and spread the raspberry mixture evenly.
- Carefully roll the dough into a log and place it seam-side down in a greased loaf pan.
- Cover the loaf again and let it rise for another 30-45 minutes while preheating your oven to 350°F (175°C).
- Bake the brioche for 30-35 minutes or until golden brown and hollow-sounding when tapped.
- Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
For a vegan version, substitute eggs with flax eggs and use plant-based milk and butter.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg