Raspberry Swirl Brioche Loaf -

Raspberry Swirl Brioche Loaf

Transform your breakfast routine with this Raspberry Swirl Brioche Loaf that perfectly marries the rich, buttery texture of brioche with the tartness of fresh raspberries. This easy pancake recipe and overnight oats recipe inspiration can elevate your morning meals, making them both visually stunning and flavorful. Follow epiceats for a delightful twist on your everyday fare! Brioche RaspberryRecipe BakingAtHome BrunchIdeas HomemadeBread FoodieFavorites InstaFood

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Ingredients

4 cups all-purpose flour, plus extra for dusting

1/2 cup granulated sugar

1 packet (2 1/4 tsp) active dry yeast

1/2 cup whole milk, warmed to 110°F (43°C)

4 large eggs, at room temperature

1 teaspoon vanilla extract

1 teaspoon salt

1 cup unsalted butter, softened and cubed

1 cup fresh raspberries

1/4 cup raspberry jam

1 egg, for egg wash (optional)

Instructions

Activate the Yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until frothy.

Prepare the Dough: In a large mixing bowl, whisk together the flour and salt. Make a well in the center and add the yeast mixture, eggs, and vanilla extract. Mix with a wooden spoon until a shaggy dough forms.

Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic.

Incorporate the Butter: Gradually add the softened butter, a few cubes at a time, kneading until fully incorporated before adding more. Continue until all the butter is mixed in, and the dough is glossy and stretchy.

First Rise: Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Prepare Raspberry Swirl: In a small bowl, gently crush the fresh raspberries and mix them with the raspberry jam until well combined. Set aside.

Shape the Loaf: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a rectangle (about 12x18 inches). Spread the raspberry mixture evenly over the dough, leaving a small border around the edges.

Roll and Shape: Starting from the long edge, tightly roll the dough into a log. Pinch the seams to seal. Twist the log a few times, then fold it in half and place it in a greased loaf pan.

Second Rise: Cover the loaf with a cloth and let it rise again in a warm place for another 30-45 minutes, until puffy.

Preheat Oven: Preheat your oven to 350°F (175°C).

Egg Wash (Optional): If desired, beat an egg and brush it over the top of the loaf for a golden finish.

Bake: Bake the brioche loaf for 30-35 minutes, or until it's golden brown and sounds hollow when tapped on the bottom.

Cool: Remove the loaf from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Serve: Slice the brioche loaf and enjoy it fresh! It’s perfect for breakfast, brunch, or as a delightful treat.

Prep Time: 20 mins | Total Time: 4 hrs | Servings: 10 slices