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Raspberry Swirl Brioche Loaf

A delightful loaf filled with a sweet raspberry swirl, perfect for brunch or as a snack.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: Bakery, French
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1/2 cup whole milk, warmed Use warmed milk for activating yeast.
  • 1/4 cup granulated sugar For both dough and raspberry swirl.
  • 2 teaspoons active dry yeast Make sure it's fresh for better rise.
  • 2 large eggs, at room temperature Helps with smooth dough texture.
  • 1/4 cup unsalted butter, softened Softened for easy mixing.
  • 1/2 teaspoon salt Enhances flavor of the bread.
  • 3 1/2 cups all-purpose flour Check for dough consistency.
Raspberry Swirl Ingredients
  • 1 cup fresh raspberries Can use frozen if fresh are not available.

Method
 

Preparation
  1. In a large mixing bowl, combine the warmed milk and sugar. Sprinkle the yeast over the top and let it sit for about 5–10 minutes until foamy.
  2. Add eggs, softened butter, and salt to the yeast mixture. Gradually stir in the flour, mixing until the dough comes together.
  3. Transfer the dough to a floured surface and knead for about 8–10 minutes until it’s smooth and elastic.
  4. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1–2 hours until doubled in size.
  5. Gently crush the raspberries in a bowl, adding a sprinkle of sugar to taste. Set aside.
Baking
  1. Once risen, punch down the dough and roll it out into a rectangle roughly 1/2 inch thick. Spread the crushed raspberries evenly over the dough.
  2. Starting from one end, carefully roll the dough into a log. Pinch the seams to seal, then place it into a greased loaf pan.
  3. Cover the loaf with a towel and let it rise again for about 30 minutes.
  4. Preheat the oven to 350°F (175°C). Bake for 30–35 minutes, or until the top is golden brown. A toothpick should come out clean when inserted in the middle.
  5. Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack. Slice and enjoy your delicious Raspberry Swirl Brioche Loaf!

Notes

For best results, use room temperature ingredients and don't skimp on kneading. Store in an airtight container at room temperature for up to 3 days or freeze for up to a month. To reheat, warm in an oven for a few minutes.