Description
A tender, buttery brioche loaf with a bright raspberry jam swirl, perfect for breakfast or as a sweet snack.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) instant yeast
- 1/2 cup milk
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 cup fresh raspberries
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- In a large bowl, combine flour, sugar, salt, and instant yeast. Warm the milk and butter in a saucepan until the butter melts, then let it cool slightly. Whisk the eggs into the warmed milk and butter until smooth.
- Gradually add the wet mixture to the dry ingredients, mixing until a soft dough forms. Turn onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
- Meanwhile, prepare the raspberry filling by mashing the raspberries with lemon juice. Cook the mashed berries and cornstarch in a saucepan over medium heat until thickened. Let it cool to room temperature.
- Once the dough has risen, roll it out into a rectangle, spread the cooled raspberry filling evenly, and roll tightly into a log. Place seam-side down in a greased loaf pan, cover, and let rise for 30 minutes.
- Preheat the oven to 350°F (175°C). Bake the loaf for 30–35 minutes or until golden brown and a skewer inserted into the center comes out clean.
- Remove from the oven and let it cool in the pan for 10–15 minutes. Transfer to a wire rack to cool completely before slicing.
Notes
Serve with butter or powdered sugar and pair with coffee or tea.
- Prep Time: 120 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2.3g
- Protein: 9g
- Cholesterol: 70mg