Raspberry Swirl Brioche Delight (Print Version)
# Ingredients:
→ Brioche Dough
01 -
1 tsp lemon zest (skip this if you want)
02 -
1 tsp vanilla extract
03 -
2 big eggs, room temp
04 -
4 tbsp soft unsalted butter
05 -
½ cup milk, warmed (about 110°F)
06 -
½ tsp salt
07 -
¼ cup sugar (just regular granulated works)
08 -
2 ¼ tsp active dry yeast (basically one packet)
09 -
3 ¼ cups plain flour
→ Raspberry Filling
10 -
1 tbsp butter, melted (for brushing the top)
11 -
2 tbsp water
12 -
1 tbsp cornstarch
13 -
1 cup raspberry jam or preserves
→ Glaze (optional)
14 -
1 tbsp cream or milk
15 -
1-2 tbsp lemon juice
16 -
¾ cup icing sugar
# Instructions:
01 -
Whisk icing sugar, milk, and lemon juice in a small bowl till it looks smooth. Pour it over the cooled bread and let it set.
02 -
Heat your oven up to 350°F (175°C). Give the loaf a brush with your melted butter, then bake 35-40 minutes till you see a golden top. If it gets dark too fast, put foil over it for the last 10 minutes. Leave in the pan to cool for 10 minutes, then pop it out on a rack to finish cooling.
03 -
Smack down the dough to deflate, then roll it into a 10 by 15 inch rectangle. Spread the raspberry mix on top but don’t go all the way to the edges, leave about half an inch plain. Go from the long side and tightly roll it up. Slice it the long way so you see the layers, then twist the two pieces together with the cut parts facing up. Drop it into your greased loaf pan, cover up, and leave to rise for 30 to 40 minutes.
04 -
As the dough rises, toss your raspberry jam, cornstarch, and water in a little saucepan. Warm it over medium-low heat, stirring gently until it thickens a bit. Let it get cool before using.
05 -
Pour your warm milk into a small bowl, stir in a pinch of sugar, then sprinkle yeast over the top. Let it hang out for about 5-10 minutes till it foams. Mix flour, sugar, and salt together in a bigger bowl. Dump in your fluffy yeast milk, eggs, soft butter, vanilla, and lemon zest. Stir until messy dough forms. Knead on a floured counter for about 10-12 minutes, sprinkling in flour if it’s sticky, till it looks smooth and stretchy. Set it in a greased bowl, cover with a damp cloth, and let it rise in a cozy spot for about an hour or so, until you see it double up.
# Notes:
01 -
Kneading is so important here so the dough ends up super soft and not heavy.
02 -
Twisting the loaf lets all those yummy jam swirls show off when you slice it.