Description
A soft and buttery brioche loaf swirled with vibrant raspberry jam. Perfect for breakfast, brunch, or a sweet afternoon treat.
Ingredients
Scale
- 3½ cups all-purpose flour
- ¼ cup granulated sugar
- 2¼ teaspoons instant yeast
- ½ cup whole milk, warm
- ½ cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 teaspoon salt
- ½ cup raspberry jam
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a stand mixer bowl, combine flour, sugar, yeast, and salt.
- In a separate bowl, whisk together eggs, warm milk, and vanilla extract.
- Pour wet ingredients into dry and mix on low speed.
- Add softened butter a little at a time and mix until the dough becomes smooth and elastic.
- Transfer dough to a lightly greased bowl, cover, and let rise for 1½ to 2 hours until doubled.
- Roll dough into a rectangle and spread raspberry jam evenly over the surface.
- Roll dough into a log, slice it lengthwise, and twist both halves together cut-side up.
- Place twisted dough into the prepared loaf pan and let rise again for 45 minutes.
- Brush with beaten egg if desired and bake for 35 to 40 minutes until golden brown.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use thick, high-quality jam to prevent leaking during baking.
- Chilling the dough before shaping makes it easier to handle.
- For extra sweetness, drizzle with glaze once cooled.
- Store in an airtight container to keep it soft for several days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 9g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 85mg
Keywords: brioche, raspberry swirl bread, homemade loaf, sweet bread, brunch recipe