Raspberry Swirl Brioche Loaf
210kcal
Ingredients
For the Brioche Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1/2 cup whole milk, warmed
- 1/2 cup unsalted butter, melted
- 3 large eggs
For the Filling
- 1/2 cup raspberry jam
Method
Preparation
- In a large bowl, combine the flour, sugar, salt, and instant yeast.
- In another bowl, whisk together the warmed milk, melted butter, and eggs until well combined.
- Pour the wet ingredients into the dry mixture and mix until a dough begins to form.
- Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
- Place the kneaded dough in a greased bowl, cover it, and let it rise until it has doubled in size, approximately 1 hour.
Shaping & Rising
- Once the dough has risen, roll it out into a rectangle.
- Spread the raspberry jam evenly over the surface of the dough.
- Starting from one edge, roll the dough up tightly to form a log.
- Twist the rolled dough into a loaf shape and place it into a greased loaf pan.
- Allow the loaf to rise again for about 30 minutes.
Baking
- Preheat the oven to 350°F (175°C) and bake the loaf for 25-30 minutes, or until it is golden brown on top.
- Let the loaf cool before slicing, and enjoy it toasted with butter or as a sweet snack.
Nutrition
Serving1gCalories210kcalCarbohydrates30gProtein5gFat8gSaturated Fat5gSodium120mgFiber1gSugar6g
Notes
For a dairy-free option, substitute almond or oat milk for the whole milk and use a non-dairy butter alternative. Try adding a sprinkle of cinnamon or lemon zest to the dough for added flavor or substitute different fruit jams such as strawberry or apricot. Store the loaf in an airtight container at room temperature for up to three days. You can also freeze slices for later enjoyment; simply toast them straight from the freezer.